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Creamy Mushroom Risotto

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A delightful creamy mushroom risotto that brings together rich flavors and warm memories, perfect for family gatherings or elegant dinners.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth (warm)
  • 2 tablespoons olive oil
  • 1 medium shallot (finely chopped)
  • 2 cloves garlic (minced)
  • 2 cups mushrooms (sliced)
  • ½ cup dry white wine
  • ½ cup Parmesan cheese (grated)
  • Salt and pepper (to taste)
  • Fresh parsley (for garnish)

Instructions

  1. Sauté the olive oil over medium heat in a large pot, then add shallots and garlic; cook 2-3 minutes until translucent.
  2. Add the sliced mushrooms and sauté for 5-7 minutes until browned.
  3. Toast the Arborio rice in the pot for 2-3 minutes.
  4. Pour in the white wine and stir until mostly absorbed.
  5. Gradually add warm broth one ladleful at a time, stirring frequently until absorbed; repeat until rice is al dente (about 18-20 minutes).
  6. Stir in the grated Parmesan and adjust seasoning with salt and pepper.
  7. Serve the risotto in bowls and garnish with fresh parsley.

Notes

For extra creaminess, stir in a bit of butter when adding Parmesan. You can substitute nutritional yeast for a vegan option.

Nutrition

Keywords: risotto, mushroom, creamy, Italian, dinner, comfort food

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