Time: 25 minutes
INGREDIENTS:
1 ½ cups Arborio rice
6 cups vegetable broth
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms (such as cremini or button), sliced
½ cup dry white wine (optional)
½ cup grated Parmesan cheese (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Serves: 6 People
INSTRUCTIONS:
1. Prepare the Vegetable Broth:
In a saucepan, heat the vegetable broth over medium heat until simmering. Keep the broth warm while you prepare the risotto.
2. Sauté the Onion and Garlic:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Cook the Mushrooms:
Add the sliced mushrooms to the skillet with the onion and garlic. Cook, stirring occasionally, until the mushrooms are golden brown and tender, about 5-7 minutes.
4. Toast the Rice:
Add the Arborio rice to the skillet with the mushrooms, onion, and garlic. Cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted.
5. Deglaze with Wine (optional):
If using, pour in the dry white wine and stir continuously until the wine is absorbed by the rice.
6. Add the Broth:
Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is cooked al dente and creamy, about 20-25 minutes. You may not need to use all of the broth.
7. Finish with Cheese (optional):
If desired, stir in the grated Parmesan cheese until melted and well combined with the risotto. Season with salt and pepper to taste.
8. Serve:
Remove the skillet from the heat. Garnish the Mushroom Risotto with chopped fresh parsley and additional grated Parmesan cheese, if desired. Serve hot.
