Mushroom and Parmesan Risotto - traditional recipe
What does it include?
Ingredients
- 240 ml arborio rice
- 480 ml assorted mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/480 ml dry white wine
- 960 ml chicken or vegetable broth, hot
- 1/480 ml grated parmesan
- Salt and pepper to taste
- 1/960 ml butter
- Chopped fresh parsley to decorate
How to prepare it step by step?
Preparation
- Heat the butter in a large saucepan over medium heat. Add the onion and garlic, cooking until translucent, about 3-4 minutes.
- Add the mushrooms, cooking until golden brown and their liquid is released, approximately 5 minutes.
- Stir in the rice, cooking until slightly translucent, about 2 minutes.
- Pour in the white wine, cooking until fully absorbed, about 2-3 minutes.
- Gradually add the hot broth, one cup at a time, stirring constantly. Wait for each cup to be absorbed before adding the next, about 18-20 minutes total.
- Once the rice is al dente, stir in the parmesan, salt, and pepper to taste.
- Serve the risotto decorated with fresh parsley.
Full description
Indulge in this mushroom and parmesan risotto, a creamy and aromatic masterpiece that combines the earthy richness of mushrooms with the sharp, nutty essence of Parmesan cheese. Each spoonful offers a velvety texture and a symphony of flavors, making it an ideal choice for a cozy, intimate dinner. To elevate the experience, ensure the broth is hot and the rice is cooked to al dente perfection. Garnish with fresh parsley for a vibrant touch.
