Mushroom Risotto By Alice Apron 1 variation Tags: #comfort #vegetarian Mushroom Risotto is a creamy Italian rice dish where arborio grains slowly absorb savory broth and earthy mushrooms. Parmesan and butter finish the dish with a silky richness. Perfect as a side or a meatless main, it’s best served immediately. Prep: 10 minutes Cook: 25 minutes Total: 35 minutes Yield: 4 servings Ingredients 2 tablespoons oil 2 tablespoons butter 1 cup onion, finely chopped 1.50 cups arborio rice 0.50 cups white wine 4 cups chicken or vegetable broth, kept warm 2 cups mushrooms, sliced 0.50 cups Parmesan cheese, grated 1 teaspoon salt 0.25 teaspoons black pepper Steps Heat oil and butter; sauté onion until soft. Add rice and toast 2 minutes. Pour in wine and simmer until absorbed. Add warm broth ladle by ladle, stirring until absorbed before each addition. Stir in mushrooms and cook until rice is creamy and al dente. Remove from heat; stir in Parmesan, butter, salt, and pepper.
Mushroom Risotto is a creamy Italian rice dish where arborio grains slowly absorb savory broth and earthy mushrooms. Parmesan and butter finish the dish with a silky richness. Perfect as a side or a meatless main, it’s best served immediately.