Arborio Rice Risotto with Sautéed Mushrooms and Parmesan

A creamy, restaurant-quality risotto made by slowly incorporating broth into Arborio rice, finished with earthy mushrooms and Parmesan cheese.

Cuisine: Italian

Category: Mediterranean

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 cup mushrooms
• 1/2 cup onion
• 2 cloves garlic
• 1/4 cup white wine
• 1/2 cup Parmesan cheese
• 1/4 cup black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1/2 cup finely chopped onion and cook until soft and translucent, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 1/2 cups Arborio rice and stir to coat, cooking for 2 minutes until rice edges turn translucent.
3. Step 3: Pour in 1/4 cup white wine and stir until absorbed. Add 4 cups chicken broth, 1 cup at a time, stirring constantly until each addition is fully absorbed before adding more, which takes about 20 minutes.
4. Step 4: While rice cooks, heat 1 tbsp olive oil in a separate pan. Add 1 cup sliced mushrooms and cook until golden and tender, about 5 minutes.
5. Step 5: Once rice is creamy and al dente, stir in 1/2 cup freshly grated Parmesan cheese and 1/4 cup freshly cracked black pepper. Add a splash of broth if too thick. Serve topped with sautéed mushrooms.