Mushroom Risotto
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 1 ½ cups Arborio rice
- 4 cups chicken stock
- 1 cup white wine
- 1 cup Parmesan cheese, grated
- ½ cup heavy cream
- 2 cups mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
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Preparation
Step 1
Heat olive oil in a large pan over medium heat.
Step 2
Add onions and garlic, sautéing until onions are translucent.
Step 3
Stir in mushrooms, cooking until they are soft and browned.
Step 4
Add Arborio rice, stirring to coat with oil for about 2 minutes.
Step 5
Pour in white wine, simmering until it is fully absorbed.
Step 6
Gradually add chicken stock, one cup at a time, stirring constantly.
Step 7
Once rice is tender and creamy, stir in Parmesan and heavy cream.
Step 8
Season with salt and pepper to taste. Serve immediately.
Step 9
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Chef's notes
For a vegetarian version, substitute chicken stock with vegetable stock.
Garnish with fresh parsley for an added touch of flavor.
