A creamy side dish of Arborio rice cooked low and slow, and topped with roasted mushrooms and parmesan cheese. It's so good and we even eat it as a main dish!
Course Side Dish
Cuisine American
Keyword creamy risotto, mushroom risotto
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 395kcal
Author Sue Ringsdorf
Ingredients
4Tablespoonsolive oil
16oz.sliced white or Bella mushrooms
1mediumonion- chopped
3clovesgarlic- minced
1 1/2cupsArborio rice
1cupwhite wine
4cupslower sodium chicken broth
kosher salt and freshly ground black pepper- to taste
3/4cupfreshly grated parmesan cheese- plus more to serve
Instructions
Using a medium saucepan, heat two tablespoons of olive oil over medium-high heat. Add mushrooms and sauté until done, approximately 5-6 minutes. Remove mushrooms to a separate bowl.
Using same saucepan, heat remaining olive oil. Add onion and sauté until soft, approximately 5 minutes. Add garlic and rice, and stir. Cook for about two minutes to slightly brown the rice.
Add one cup of white wine (or chicken broth), and cook until absorbed. Then add 1/2 cup at a time, waiting each time until the broth is absorbed. This will take 20-25 minutes.
When broth is absorbed and rice is cooked, remove from heat and add salt, pepper, and parmesan cheese. Stir until well combined. Add mushrooms and stir again.
Video
Notes
Slowly adding the broth to the risotto is the KEY to creamy risotto.
The entire process may take from 25 - 35 minutes.
You can use white wine in place of the first cup of broth.