Creamy Mushroom Risotto
Rich, creamy and full of savoury mushroom flavour — elegant enough for a dinner party, simple and comforting.
Rich, creamy, and full of savory mushroom flavor, this risotto feels elegant enough for a dinner party while still being simple and comforting.
The recipe
Ingredients
Method
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1
Heat the broth in a saucepan and keep it warm over low heat.
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2
Heat olive oil and 1 tablespoon butter in a large skillet. Add mushrooms and sauté until golden. Season with salt and pepper, then set aside.
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3
In the same pan, sauté the shallot and garlic until softened.
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4
Add the Arborio rice and stir for about 1–2 minutes until lightly toasted.
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5
Pour in the white wine and cook until mostly absorbed.
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6
Add the warm broth about ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more.
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7
Continue for about 18–20 minutes, until the rice is creamy and tender but still has a slight bite.
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8
Stir in the mushrooms, remaining butter, Parmesan, and fresh parsley. Season to taste and serve immediately.
Questions & reviews
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