Mushroom risotto

Here's a detailed recipe for a delicious mushroom risotto:

Creamy Mushroom Risotto Recipe

Ingredients:

• Arborio Rice: 1 cup (about 200g)
• Mushrooms: 400g (such as cremini, button, or shiitake), sliced
• Vegetable or Chicken Broth: 4 cups (approximately)
• Onion: 1 medium, finely chopped
• Garlic: 2 cloves, minced
• White Wine: 1/2 cup (optional)
• Parmesan Cheese: 1/2 cup, grated (or nutritional yeast for a vegan option)
• Butter: 2 tablespoons
• Olive Oil: 2 tablespoons
• Fresh Parsley: for garnish (optional)
• Salt: to taste
• Pepper: to taste

Instructions:

1. Prepare the Broth:

   • In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling.

2. Sauté the Mushrooms:

   • In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat.
   • Add the sliced mushrooms and sauté until they are browned and their moisture has evaporated, about 5-7 minutes. Remove them from the pan and set aside.

3. Cook the Aromatics:

   • In the same pan, add the remaining tablespoon of olive oil and 1 tablespoon of butter.
   • Add the chopped onion and sauté for about 5 minutes until softened.
   • Stir in the minced garlic and cook for an additional minute.

4. Toast the Rice:

   • Add the Arborio rice to the pan, stirring to coat the grains in the oil. Cook for about 2 minutes until the rice is slightly translucent around the edges.

5. Deglaze with Wine (optional):

   • If using, pour in the white wine and stir until it has mostly evaporated, scraping up any browned bits from the bottom of the pan.

6. Add Broth Gradually:

   • Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be mostly absorbed before adding the next. This process will take about 18-20 minutes.

7. Incorporate Mushrooms:

   • When the rice is creamy and al dente (you may not need all the broth), stir in the sautéed mushrooms.

8. Finish the Risotto:

   • Remove the pan from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

9. Serve:

   • Spoon the risotto into bowls and garnish with fresh parsley, if desired. Serve immediately for the best texture.

Tips:

• Stirring frequently helps release the starches from the rice, creating that creamy risotto texture.
• You can add other ingredients, such as peas or asparagus, for variety.

Enjoy your creamy mushroom risotto!