Mushroom Risotto

Creamy and Umami. Mushroom risotto is an Italian rice dish made with Arborio rice, broth, butter, Parmesan cheese, and mushrooms. The rice is slowly stirred in the broth until creamy, and the mushrooms add a rich, earthy flavor. It's often topped with grated Parmesan cheese and a drizzle of truffle oil.

Ingredients

1 cup Arborio rice
1/2 cup vegetable broth
1/4 cup white wine
1 tablespoon olive oil
1/2 onion, finely chopped
1 clove garlic, minced
1 cup sliced mushrooms
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Sauté aromatics: Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for an additional minute.
Add rice: Stir in Arborio rice and cook for 1-2 minutes, until coated in oil.
Deglaze with wine: Pour in white wine and cook until almost evaporated.
Add broth: Begin adding vegetable broth, 1/4 cup at a time, stirring constantly until the broth is absorbed before adding more. This process should take about 20-25 minutes.
Add mushrooms: After about 15 minutes, add sliced mushrooms and cook until tender.
Finish and serve: Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately.
Tips: For a creamier texture, add a splash of heavy cream or a dollop of butter at the end.
Experiment with different types of mushrooms, such as shiitake or cremini.
Add other ingredients like peas, spinach, or asparagus for extra flavor and nutrition.
Enjoy your homemade single-serve mushroom risotto!