Creamy Mushroom Risotto
By Isabella Rossi
35 min
4 Servings
(175)
Ingredients
- Arborio Rice1 1/2 cups
- Mushrooms (Cremini)1 lb, sliced
- Vegetable Broth6 cups, warm
- Dry White Wine1/2 cup
- Parmesan Cheese1 cup, grated
- Shallot1, finely chopped
- Garlic2 cloves, minced
Instructions
- In a large pot, melt butter and sauté shallots until soft. Add garlic and mushrooms and cook until browned.
- Add Arborio rice and toast for 1 minute until the edges are translucent.
- Pour in the white wine and cook until it's fully absorbed.
- Add the warm vegetable broth one ladleful at a time, stirring continuously and waiting for the liquid to be absorbed before adding more.
- Continue for about 20-25 minutes until the rice is creamy and al dente.
- Stir in the Parmesan cheese, season with salt and pepper, and serve immediately.
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