For a delicious and satisfying dish, just what you need after the Mondayest of Mondays, try this creamy mushroom risotto. It's rich, comforting, and packs a flavor punch with earthy mushrooms and aromatic herbs. 

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (optional)
  • 4 cups vegetable broth, kept warm on the stove
  • 1 cup fresh mushrooms, sliced (such as cremini, portobello, or a mix)
  • 1/2 cup grated Parmesan cheese (use a vegetarian alternative if preferred)
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Ingredients: Heat the vegetable broth in a saucepan over low heat. Keep it warm throughout the cooking process.
  2. Cook the Aromatics: In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
  3. Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains with oil. Cook for about 2 minutes until the edges of the grains become slightly translucent. Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice.
  4. Add the Broth: Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes. The rice should be tender but still have a bit of chew.
  5. Cook the Mushrooms: While the rice is cooking, sauté the mushrooms in a separate pan with a bit of olive oil until they are golden and the moisture has evaporated.
  6. Combine and Finish: Once the rice is cooked, stir in the sautéed mushrooms, butter, and grated Parmesan. Season with salt and pepper to taste. Continue to stir until the risotto is creamy and well combined.
  7. Serve: Spoon the risotto into bowls, garnish with chopped parsley, and if desired, a sprinkle more of Parmesan cheese.

Serving Suggestions:

This mushroom risotto pairs beautifully with a crisp green salad and a glass of your favorite white. For an extra touch, you could top the risotto with a drizzle of truffle oil or add some steamed asparagus pieces for added texture and freshness.

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