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a wide shallow bowl of creamy mushroom risotto with golden sautéed mushrooms on top, a dusting of Parmesan and fresh parsley, on a dark linen surface, soft natural light, shallow depth of field, landscape orientation

Mushroom Risotto

Rich and creamy Arborio rice slowly simmered with savory mushrooms, white wine, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups arborio rice
  • 8 oz cremini mushrooms sliced
  • 5 cups vegetable broth warmed
  • 0.5 cup white wine
  • 1 shallot minced
  • 3 tbsp butter
  • 0.75 cup Parmesan cheese grated
  • 2 tbsp olive oil
  • 0.25 cup fresh parsley chopped

Method
 

  1. Sauté the mushrooms in the olive oil until golden, then set them aside.
  2. Melt the butter in the same pan and cook the shallot until soft.
  3. Stir in the arborio rice and toast for two minutes, then pour in the white wine.
  4. Add the warm broth one ladle at a time, stirring until absorbed before adding more.
  5. Continue for about 20 minutes until the rice is creamy and tender.
  6. Fold in the mushrooms, Parmesan, and parsley, then serve right away.

Notes

Keep the broth warm and add it gradually for the creamiest texture.