Creamy Mushroom Risotto

Indulge in a rich and creamy mushroom risotto for a satisfying main dish. This dish combines earthy mushrooms with arborio rice cooked in a flavorful broth, finished with Parmesan cheese and a touch of cream.

Steps

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Stir in the arborio rice and cook for a minute, allowing it to toast slightly.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
7. Continue this process until the rice is cooked al dente and creamy, which will take approximately 20-25 minutes.
8. Stir in the grated Parmesan cheese and heavy cream, and season with salt and pepper to taste.
9. Remove from heat and let it rest for a couple of minutes before serving.
10. Serve the creamy mushroom risotto hot, garnished with additional grated Parmesan cheese and fresh herbs if desired.

• 1 cup arborio rice
• 1/2 cup white wine
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons heavy cream
• Salt and pepper to taste