Mushroom Risotto

🛒 Ingredients

• Arborio Rice 320 g · 1120 kcal
• Mixed Mushrooms 400 g · 88 kcal
• Yellow Onion 100 g · 40 kcal
• Garlic 10 g · 15 kcal
• Dry White Wine 120 g · 96 kcal
• Hot Vegetable Broth 1000 g · 100 kcal
• Parmigiano Reggiano 60 g · 235 kcal
• Unsalted Butter 40 g · 287 kcal
• Extra Virgin Olive Oil 30 g · 265 kcal
• Fresh Parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Heat vegetable broth in a saucepan and keep it simmering over low heat. Clean and slice the mushrooms; finely chop the onion and garlic.
2. In a large, heavy-bottomed pot or Dutch oven, heat olive oil and half the butter over medium heat. Sauté onion until translucent, then add garlic and cook for 1 minute until fragrant.
3. Add sliced mushrooms to the pot and cook until they release their liquid and turn golden brown, about 5-7 minutes. Remove about a quarter of the mushrooms for garnish later.
4. Add arborio rice to the pot and toast for 2-3 minutes, stirring constantly until the edges become translucent.
5. Pour in white wine and stir until it is completely absorbed by the rice.
6. Begin adding the hot broth, one ladleful at a time, stirring constantly. Wait for each addition to be almost fully absorbed before adding the next. This process should take about 18-20 minutes.
7. Continue adding broth until the rice is al dente – cooked through but still firm to the bite – and the risotto is creamy. You may not need all the broth.
8. Remove the pot from the heat. Stir in the remaining butter and freshly grated Parmesan cheese vigorously. Cover and let it rest for 2 minutes.
9. Serve immediately, garnished with the reserved sautéed mushrooms and fresh chopped parsley.