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- 1 cup Arborio rice - 4 cups vegetable or chicken broth - 1 cup fresh mushrooms (cremini or button), sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup dry white wine (optional) - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons unsalted butter - Salt and pepper to taste

Classic Creamy Mushroom Risotto in 30 Minutes

Savor the creamy delight of Classic Mushroom Risotto, an Italian dish that's perfect for any occasion. This easy-to-follow recipe combines Arborio rice with fresh mushrooms, garlic, and onion, creating a rich, comforting meal. The secret lies in the gradual addition of warm broth and a splash of white wine for depth of flavor. Finished with buttery Parmesan, this risotto is not just delicious—it's a canvas for your culinary creativity. Perfect for family dinners or special events!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable or chicken broth

1 cup fresh mushrooms (cremini or button), sliced

1/2 cup onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese, plus extra for garnish

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Broth: In a medium saucepan, gently heat the vegetable or chicken broth over low heat. Keep the broth warm without boiling, as you'll need it throughout the cooking process.

    Sauté the Vegetables: In a large skillet, combine the olive oil and 1 tablespoon of butter, and heat over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 2 to 3 minutes, or until the onion becomes translucent and fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5 minutes, stirring occasionally, until they have browned and released their moisture. Season with a pinch of salt and black pepper to enhance their flavor.

        Toast the Rice: Move the sautéed vegetables to one side of the skillet, creating space for the rice. Add the Arborio rice to the empty side and toast it for about 1-2 minutes, stirring gently until the edges of the rice begin to look translucent and slightly pearly.

          Deglaze with Wine: If you’re using white wine, pour it into the skillet now. Stir continuously for about a minute until the wine is mostly absorbed by the rice, adding a depth of flavor to your risotto.

            Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, to the rice. Stir frequently and wait until each addition is mostly absorbed before adding the next ladleful. This gradual process should take around 18-20 minutes, allowing the rice to release its starch and create a beautifully creamy texture.

              Finish with Cheese: When the rice is al dente and has absorbed most of the broth, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until the risotto becomes rich and creamy. Taste and adjust the seasoning with salt and pepper as desired.

                Serve: Ladle the creamy mushroom risotto into warm bowls. Garnish generously with extra grated Parmesan cheese and fresh chopped parsley for a touch of color and flavor.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    Enjoy this comforting and flavorful dish that captures the essence of home-cooked goodness, all ready in just 30 minutes!