Ingredients:
1 cup Arborio rice
1 tbsp butter + 1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup fresh mushrooms (like cremini, shiitake, or button), sliced
1/2 cup dry white wine (optional)
4–5 cups vegetable or chicken broth (kept warm)
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh thyme or parsley for garnish (optional)
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Instructions:
1. Cook the mushrooms:
Heat half the butter and olive oil in a pan.
Add the mushrooms and sauté until golden and their moisture evaporates (about 5–7 minutes).
Remove and set aside.
2. Sauté onion and garlic:
In the same pan or a large pot, add the remaining butter and oil.
Add the onion and cook until soft (about 3 minutes), then add garlic.
3. Toast the rice:
Add Arborio rice and stir for 1–2 minutes until slightly translucent.
Pour in the white wine (if using) and let it cook until absorbed.
4. Add broth gradually:
Add a ladle of warm broth and stir until absorbed.
Continue adding broth one ladle at a time, stirring often, until the rice is tender and creamy (about 18–20 minutes).
5. Finish the risotto:
Stir in the cooked mushrooms and Parmesan cheese.
Season with salt and pepper to taste.
6. Serve:
Serve hot, garnished with fresh herbs and extra Parmesan if desired.
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