Mushroom and Parmesan Risotto
Ah, mushroom risotto, an Italian classic that warms the heart and soul! Each spoonful is a journey to Italy, where creamy rice meets the earthy richness of sautéed mushrooms. This dish, which my nonna prepared with love, is perfect for a comforting dinner with family or friends. The secret lies in patience: by gently stirring the arborio rice and adding the broth little by little, you'll achieve a silky, flavorful texture. The melting Parmesan and fresh parsley add a touch of freshness. Try it, you'll see, each bite is a caress of Italian flavors!
Ingredients
- Arborio rice320 g
- Button mushrooms300 g
- Onion1 large
- Garlic2 cloves
- Vegetable stock1 liter
- Grated Parmesan80 g
- Olive oil3 tablespoons
- Butter30 g
- Fresh parsleya few sprigs
- Salt and pepperto taste
Nutrition
Instructions
- 1
Heat the olive oil in a large saucepan. Add the chopped onion and minced garlic, sauté for 2 minutes over low heat until translucent.
- 2
Add the sliced mushrooms and cook for 5 minutes until tender and lightly golden. Reserve some mushrooms for garnish.
- 3
Pour the arborio rice into the pot and stir for 1 minute to coat the grains with oil. Add a ladle of hot stock and stir constantly until absorbed.
- 4
Continue adding the stock ladle by ladle, stirring regularly, for about 18-20 minutes until the rice is creamy and al dente. The process should be patient and steady.
- 5
Remove from heat, stir in the butter and grated Parmesan vigorously to achieve a creamy texture. Season with salt and pepper.
- 6
Serve the risotto immediately in bowls, garnish with reserved mushrooms and some fresh chopped parsley. Enjoy hot.
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