Italian FoodMushroom Risotto
A creamy arborio rice risotto slowly cooked with mushrooms, white wine and parmesan. An elegant, comforting Italian dish worth every minute of attention.
Ingredients
- 320 g Arborio rice
- 300 g Mushrooms (thinly sliced)
- 1 unit Onion (chopped)
- 120 ml White wine
- 1 litro Vegetable broth
- 60 g Parmesan cheese
- 40 g Butter
- 2 tbsp Olive oil
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Sauté the mushrooms in oil and set aside.
- 2
Sauté the onion in butter until translucent.
- 3
Add the rice and toast it a couple of minutes.
- 4
Pour in the white wine and let it evaporate.
- 5
Add the hot broth ladle by ladle, stirring.
- 6
Fold in the mushrooms and parmesan at the end.
Chef tips
Add the broth gradually and stir constantly to achieve creaminess.
Substitutions
Use mushroom broth to intensify the umami flavor.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Creamy Saffron Fregola with Braised Zucchini, Lemon and Toasted Hazelnuts
50 min
Radiatori with roasted tomato mascarpone cream, charred zucchini, basil, and toasted pistachio
55 min
Crispy Gnocchi with Roasted Red Pepper Cream, Basil, and Hazelnuts
45 min
Creamy Lemon Polenta with Roasted Tomatoes and Parmesan Crumble
55 min
Baked Cavatappi with White Wine Pumpkin Cream, Smoked Scamorza and Crispy Sage Crumbs
60 min
Baked Paccheri with Artichoke Cream, Green Olives, Lemon, and Crispy Focaccia Crust
60 min