Creamy Mushroom Parmesan Risotto is a luxurious and comforting dish that combines the earthy flavors of sautéed mushrooms with the rich creaminess of Arborio rice. Slowly cooked in a flavorful broth and finished with a generous helping of Parmesan cheese, this risotto achieves the perfect velvety texture that melts in your mouth. The addition of garlic, shallots, and a splash of white wine elevates the dish, creating a symphony of flavors that’s both hearty and refined. Serve it as a satisfying main course or a decadent side dish for a truly indulgent meal.
Ingredients
- 1 clove garlic
- 1 lbs mushrooms
- 1/2 cup onion
- 8 cups chicken or vegetable stock
- 2 cups arborio rice
- 1 pinch black pepper (fresh ground)
- 1/2 tsb salt
- 2 tbsp olive oil
- 3 tbsp butter
- 1 1/2 cup parmesan
- 1 1/2 cup white wine (dry)
Instructions
- In a large saucepan, bring stock to a simmer. Reduce heat to low to keep warm.
- In a large dutch oven or saucepan, heat olive oil over medium heat. Add onions and saute until translucent, about 5 minutes. Add garlic and mushrooms, and sauté until mushrooms are soft and golden, about 4 minutes. Remove mixture and set aside.
- Add 1 tbsp butter to pan to melt. Stir in rice, salt and pepper. Cook for 2 minutes, until rice is well coated and smells slightly toasted. Add in the wine and cook until absorbed.
- Using a ladle, add ½ cup hot stock at a time, stirring constantly. Wait until liquid is absorbed before adding more. Continue cooking and stirring the rice, adding stock ½ cup at a time. It will take about 20 minutes or until rice is tender with a firm centre and dish is creamy. You may not need all the broth.
- Add mushroom mixture back into the pot and stir into the rice. Stir in cheese and remaining butter. Garnish with parsley and parmesan shavings. Serve immediately
