Mushroom Risotto

Ingredients

• 1.5 cups Arborio Rice (Rinsed briefly, then drained)
• 8 oz Mixed Mushrooms (Cleaned and sliced (cremini, shiitake, or button))
• 3 Tbsp Unsalted Butter (Cut into small pieces, room temperature)
• 1 Tbsp Olive Oil (Extra-virgin preferred for sautéing mushrooms)
• 0.5 cup Yellow Onion (Finely diced)
• 2 cloves Garlic (Minced)
• 0.5 cup Dry White Wine (Use a wine you would drink; optional)
• 4 cups Chicken or Vegetable Broth (Kept warm on low heat)
• 0.75 cup Parmesan Cheese (Finely grated)
• 2 Tbsp Crème Fraîche (For topping, adds tangy richness)
• 2 Tbsp Fresh Parsley (Chopped, optional garnish)
• to taste Salt
• to taste Black Pepper (Freshly ground)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, slice the mushrooms, grate the Parmesan, and chop the parsley. Keep everything within easy reach.

   Time: PT5M

2. Warm the Broth

   Place the chicken or vegetable broth in a medium saucepan, bring to a gentle simmer, then lower the heat to keep it hot but not boiling.

   Time: PT5M

   Temperature: Simmer

3. Sauté Mushrooms

   In the large saucepan, heat 1 Tbsp olive oil over medium‑high heat. Add the sliced mushrooms, season with a pinch of salt, and sauté until they release moisture and turn golden, about 4–5 minutes. Transfer to a bowl and set aside.

   Time: PT5M

   Temperature: Medium‑high

4. Sauté Aromatics

   Add 1 Tbsp butter to the same pan. Reduce heat to medium, then add the diced onion. Cook, stirring occasionally, until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds more.

   Time: PT3M

   Temperature: Medium

5. Toast the Arborio Rice

   Add the Arborio rice to the onions and stir to coat each grain with butter. Toast for 2 minutes until the edges become slightly translucent but the center stays opaque.

   Time: PT2M

   Temperature: Medium

6. Deglaze with Wine

   Pour in the white wine, stirring constantly. Cook until the liquid is almost completely absorbed, about 1–2 minutes.

   Time: PT2M

   Temperature: Medium

7. Gradual Broth Addition

   Add a ladleful (≈½ cup) of hot broth to the rice, stirring gently until the liquid is mostly absorbed. Continue adding broth, one ladle at a time, stirring frequently and allowing absorption before adding the next. This process takes about 18–20 minutes.

   Time: PT20M

   Temperature: Medium‑low

8. Finish the Risotto

   When the rice is creamy and just tender, stir in the remaining 2 Tbsp butter, the sautéed mushrooms, and the grated Parmesan. Mix until everything is glossy and well‑combined. Remove from heat and fold in the dollops of crème fraîche.

   Time: PT3M

9. Plate and Garnish

   Spoon the risotto into warm serving bowls, sprinkle with chopped parsley, and serve immediately while hot and creamy.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g