Creamy Mushroom Risotto
super easy
Indulge in the comforting flavours of a classic Italian dish with this Creamy Mushroom Risotto recipe. Velvety Arborio rice cooked to perfection in a rich mushroom broth, complemented by earthy sautéed mushrooms and a touch of parmesan cheese, creates a lusciously creamy and satisfying meal. Whether you’re planning a cosy dinner for two or hosting a dinner party, this recipe is sure to impress. So, grab your apron and let’s dive into the delightful world of Creamy Mushroom Risotto!
Don’t Overcook Your Risotto
When preparing risotto, it’s important to be mindful of the cooking time to avoid overcooking the rice, which can result in a mushy and unpleasant texture. The key to achieving the perfect risotto is to strike the right balance between tenderness and firmness, known as “al dente.” To accomplish this, be attentive while adding the mushroom broth. Add it gradually, one ladleful at a time, and stir continuously until each addition of broth is absorbed before adding more. This slow and steady process allows the rice to release its starches gradually, creating a creamy texture while retaining a slight firmness in the centre.
It’s essential to taste the risotto as it cooks to gauge its doneness. The rice should be creamy and tender, with a subtle resistance when bitten. Remember, if the rice is overcooked, the risotto will lose its desired consistency. So, exercise patience and maintain a watchful eye to ensure a velvety and perfectly cooked Creamy Mushroom Risotto.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
Adjust Servings
2 cups Arborio rice | |
4 cups mushroom broth | |
1 cup white button mushrooms, sliced | |
1 cup cremini mushrooms, sliced | |
1 small onion, finely chopped | |
3 garlic cloves, minced | |
1/2 cup dry white wine | |
1/2 cup grated Parmesan cheese | |
2 tablespoons butter | |
2 tablespoons olive oil | |
1 tablespoon fresh thyme leaves | |
Salt and pepper, to taste | |
Chopped parsley, for garnish |