Ingredients
Method
Prepare the Mushrooms:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Add the sliced mushrooms and cook for 5–7 minutes until golden brown.
- Remove the mushrooms from the pan and set aside.
Sauté the Aromatics:
- In the same skillet, add the remaining olive oil and butter.
- Sauté the finely diced onion and minced garlic for 2–3 minutes until soft and fragrant.
Toast the Arborio Rice:
- Add the Arborio rice to the skillet, stirring to coat it in the oil and butter.
- Toast the rice for 1–2 minutes until the edges turn translucent.
Deglaze with White Wine:
- Pour in the dry white wine and stir until it’s mostly absorbed.
Cook the Risotto:
- Gradually add the warm broth, one ladleful at a time, stirring frequently.
- Allow each addition to be mostly absorbed before adding the next.
- Continue this process for 18–20 minutes until the rice is creamy and cooked al dente.
Finish the Dish:
- Stir in the cooked mushrooms, grated Parmesan cheese, and chopped parsley.
- Season with salt and pepper to taste.
- If the risotto is too thick, add a splash of warm broth to adjust the consistency.
Serve:
- Spoon the risotto into bowls, garnish with extra Parmesan cheese and parsley, and serve immediately.
Notes
- Warm Broth: Keep the broth warm throughout the cooking process to ensure even absorption and consistent cooking.
- Arborio Rice: This variety is essential for the creamy texture. Avoid substituting with regular rice.
- Wine Substitute: If you don’t have white wine, use an equal amount of chicken or vegetable broth with a splash of lemon juice for acidity.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to maintain the creamy consistency.