Creamy Italian-style mushroom risotto

What does it include?

Ingredients

• 300 g of arroz arborio or carnaroli
• 250 g of various mushrooms (mushrooms, boletus, shiitake...)
• 1 liter of hot vegetable or chicken broth
• 1 small onion
• 1 clove of garlic
• 60 g grated parmesan cheese
• 50 ml dry white wine
• 2 tablespoons of butter
• 2 tablespoons olive oil
• Salt and black pepper to taste

How to prepare it step by step?

Preparation

1. Clean the mushrooms with a damp cloth and cut them into slices or small pieces.
2. Heat the olive oil and a tablespoon of butter in a large frying pan over medium heat.
3. Add the chopped onion and garlic, sautéing for 5 minutes until they become transparent and fragrant.
4. Add the mushrooms, cooking for 6-8 minutes until they release their moisture and begin to brown.
5. Stir in the rice, cooking for 2 minutes until it becomes shiny and absorbs the fat.
6. Pour in the white wine, stirring until the alcohol evaporates and the aroma intensifies.
7. Gradually add the hot broth, a ladle at a time, stirring constantly to release the starch and achieve a creamy texture.
8. Continue adding broth as it is absorbed, cooking for about 18-20 minutes until the rice is creamy yet al dente.
9. Remove from heat, stir in the remaining butter and Parmesan cheese until well combined.
10. Let it rest, covered, for 2 minutes before serving. Garnish with fresh parsley and additional Parmesan if desired.