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Creamy Mushroom Risotto with Parmesan

A warm and creamy mushroom risotto that combines golden mushrooms, Arborio rice, rich broth, and a generous touch of Parmesan, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 649
Ingredients Method Notes

Ingredients
  

For the mushrooms
  • 500 g 500 g mushrooms, sliced 3 mm (1/8 inch) thick Use firm mushrooms with a fresh, mild smell.
  • 250 g 250 g mushrooms, quartered
  • 3 tbsp 3 tbsp butter
  • 2 tbsp 2 tbsp olive oil
  • 2 cloves 2 garlic cloves, minced
  • 0.5 tsp 1/2 tsp salt and 1/2 tsp pepper Divide as needed.
For the risotto
  • 1 tbsp 1 tbsp butter For toasting rice.
  • 1 clove 1 garlic clove, minced
  • 2 eshalots 2 eschallots / French onions, finely chopped Alternatively, use 1/2 regular onion.
  • 0.25 cup 1/4 cup dry white wine Replace with more chicken stock if desired.
  • 1.25 cups 1 1/4 cups arborio rice, uncooked Essential for risotto consistency.
  • 5 cups 5 cups low-sodium chicken broth or stock, warm Keep warm while adding.
To finish
  • 0.5 cup 1/2 cup cream (optional, but recommended) For a creamier texture.
  • 2 tbsp 2 tbsp (30 g) butter (optional)
  • 0.5 cup 1/2 cup finely grated parmesan
  • 0.5 tsp 1/2 tsp salt and 1/2 tsp pepper Season to taste.
To serve
  • to taste Finely chopped parsley or chives For garnish.
  • to taste Extra freshly grated parmesan Optional for serving.

Method
 

Brown the Mushrooms
  1. Heat 1 tablespoon of olive oil and half of the butter in a large pot over high heat.
  2. Add half of the mushrooms and cook for about 4 minutes until deeply golden.
  3. Add half of the minced garlic and 1/4 teaspoon each of salt and pepper. Cook for 1.5 minutes, stirring.
  4. Transfer the mushrooms to a bowl and repeat with the remaining ingredients.
Soften the Shallots and Garlic
  1. Lower the heat to medium and add 1 tablespoon of butter to the pot.
  2. Once melted, add the shallots and minced garlic. Cook for about 2 minutes until translucent.
Add the Wine and Toast the Rice
  1. Pour in the dry white wine and bring to a simmer, scraping the pot to loosen browned bits.
  2. Cook for about 2 minutes until most of the wine evaporates.
  3. Stir in the Arborio rice and cook for about 1 minute, ensuring the grains are coated.
Add the Warm Stock in Stages
  1. Pour in about 1.5 cups of warm stock and stir, letting the rice absorb most of it for 3 minutes.
  2. Continue adding stock in batches, stirring and letting each addition absorb for roughly 3 minutes.
Finish the Risotto
  1. Stir in the cream and optional butter, if using.
  2. Add the finely grated Parmesan, salt, and pepper. Fold in half of the cooked mushrooms.
  3. Adjust seasoning and add more warm stock if the risotto is too thick.
Top and Serve
  1. Reheat the reserved mushrooms and their juices, then spoon the risotto into bowls.
  2. Top with reserved mushrooms, garnish with parsley or chives, and serve immediately.

Notes

For best results, avoid crowding mushrooms when browning them, and ensure broth is warm while cooking the rice. Risotto should be creamy and loose, serve immediately after finishing.