Easy Mushroom Risotto

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Mushroom risotto is a creamy Italian dish with a rich and luxurious texture and a comforting earthy flavor.

The recipe is easy to make with simple ingredients and in one pot.

The velvety consistency of arborio rice, combined with mushrooms and savory parmesan, makes for a deeply satisfying meal.

⭐️ Ingredients
2 tablespoons (30 grams) extra virgin olive oil
1 (1) onion finely chopped
2 cloves (2 cloves) garlic grated
1 pound (500 grams) mushrooms mixed - white mushrooms, portobello, chanterelle, or other
¼ cup (10 grams) dried porcini optional
1½ cups (300 grams) Arborio rice
⅓ cup (80 grams) dry white wine substitute vegetable broth
6 cups (1½ liters) vegetable broth
3 tablespoons (45 grams) butter cold
½ cup (50 grams) parmesan cheese grated, or more to taste
3 tablespoons (1 handful) flat-leaf parsley chopped
½ teaspoon (½ teaspoon) salt or more to taste
⅛ teaspoon (⅛ teaspoon) black pepper or more to taste

Instructions:
COOK THE MUSHROOMS: Soak ¼ cup dried porcini in hot water for 10 minutes.
Rinse and chop 1 pound mushrooms into small pieces. Heat 6 cups vegetable broth in a pot and keep it warm throughout the recipe.
Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven. Sauté 1 onion (finely chopped) for 3 minutes.
Add 2 cloves garlic (grated) and sauté one more minute.
Add chopped mushrooms, soaked mushrooms drained from the soaking water, ½ teaspoon salt, and ⅛ teaspoon black pepper. Cook for 5 minutes.

ADD THE RICE: Add 1½ cups Arborio rice and stir for about 2 minutes on medium-high heat until the rice has absorbed all the liquid.
Pour in ⅓ cup dry white wine and stir until absorbed.

SIMMER & STIR: Add 1 cup of vegetable broth and stir almost continuously on medium heat until the rice absorbs the liquid.
Repeat this (adding 1 cup of broth + stirring until it absorbs it) until the rice is cooked but has a slight bite – 15 to 18 minutes.

MAKE IT CREAMY: Turn the heat off and add ½ cup parmesan cheese, 3 tablespoons butter, and 3 tablespoons flat-leaf parsley.
Stir for 2 minutes or until the ingredients are fully incorporated into the rice.
If the risotto is too thick, stir in more vegetable broth. Taste and adjust for salt before serving.

You can top it with shaved parmesan, parsley, or scallions and drizzle with balsamic vinegar glaze.

❤️ Nico & Louise
#risotto #dinnerideas
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That’s looks so delicious!!!! And the best part is, it’s vegetarian/vegan!!! Thanks.

This_is_me
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Beautiful!!! I' m going to cook it ❤

Patcarmo
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Amazing, thank you 🙏 For my meat eating friends/family, I won’t add meat but chop up a slab of Brie or Camembert and mix it through when I remove from the heat 😋

helenstaniskov
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The smile at the end got me to subscribe. Also, the risotto did make me want to see more recipes. Lol
🇨🇦

blondeclb
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Where do you get all those broths.. they make the food flavorful and easy to cook

shandaroffer
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This looks good, but what is Italian about the parsley? Are there different kinds?

dr.
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Does it have to have alcohol in it? I know it's burnt off but I can't have any

khasrat
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Truffle oil on top is a good choice, and inexpensive, goes a long way.

terrapax
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or you know, instead of dehydrating and then again for some reason rehydrating and cooking your mushrooms again, making them gummy and lose flavor, do mushrooms with spices in a seperate pan, then add them to an almost cooked risotto in the end, big difference ;)

BaraTheVeggie
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Why is it so painful for you to say “risotto” with the proper Italian pronunciation? Why?

Mmmmmmmmmmmmmmmmjahnee