Velvety Creamy Mushroom Risotto: A Rich and Flavorful Delight

 

Ingredients:

• Arborio Rice: 1 ½ cups
• Mushrooms (cremini, shiitake, or a mix): 2 cups, sliced
• Vegetable or Chicken Stock: 5 cups (warmed)
• White Onion: 1 small, finely chopped
• Garlic: 2 cloves, minced
• Parmesan Cheese: ¾ cup, grated
• Dry White Wine: ½ cup
• Butter: 3 tbsp (divided)
• Olive Oil: 2 tbsp
• Heavy Cream: ¼ cup
• Fresh Thyme or Parsley: 1 tbsp, chopped (for garnish)
• Salt: To taste
• Black Pepper: To taste

Instructions:

1. Prepare the Mushrooms:

   • In a large skillet, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat.
   • Add the sliced mushrooms and sauté for 5-7 minutes until they are browned and tender. Season with salt and pepper, then remove from heat and set aside.

2. Sauté the Aromatics:

   • In a large, heavy-bottomed pan, heat the remaining 1 tbsp olive oil and 1 tbsp butter over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

3. Add the Rice:

   • Stir in the Arborio rice and cook for 1-2 minutes until the edges of the rice become translucent. This step helps toasting the rice and developing the nutty flavor.

4. Deglaze with Wine:

   • Pour in the white wine and stir constantly until it is fully absorbed by the rice, around 2-3 minutes.

5. Start Adding Stock:

   • Slowly add 1 ladleful (about ½ cup) of the warmed stock to the rice, stirring frequently. Once the liquid is mostly absorbed, add another ladle of stock. Continue this process, allowing the rice to absorb the stock before adding more, for about 18-20 minutes or until the rice is creamy but still slightly firm (al dente). You might not need all the stock.
     
     
     

6. Add the Mushrooms:

   • Once the rice has absorbed most of the stock, stir in the sautéed mushrooms and allow them to heat through.

7. Finish with Cream and Parmesan:

   • Stir in the heavy cream, grated Parmesan cheese, and the remaining 1 tbsp of butter. Mix everything well, so the risotto becomes creamy and smooth.
   • Taste and adjust seasoning with salt and pepper if needed.

8. Garnish and Serve:

   • Remove from heat and let the risotto rest for 1-2 minutes.
   • Garnish with freshly chopped thyme or parsley and an extra sprinkle of Parmesan.
   • Serve immediately.

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Nutrition Chart for Creamy Mushroom Risotto (Per Serving: Serves 4)

Nutrient	Amount Per Serving
Calories	465 kcal
Protein	12 g
Carbohydrates	55 g
Dietary Fiber	3 g
Sugars	3 g
Fat	19 g
Saturated Fat	9 g
Cholesterol	39 mg
Sodium	610 mg
Calcium	160 mg
Iron	2 mg
Vitamin A	600 IU
Vitamin C	3 mg

Note: Nutritional values can vary based on specific ingredients and portion sizes. This chart provides an estimate based on typical ingredient choices.