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- 1 cup Arborio rice - 4 cups vegetable or chicken broth - 1 cup mixed wild mushrooms (such as cremini, shiitake, and porcini) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1/2 cup dry white wine (optional) - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons unsalted butter - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

Creamy Mushroom Risotto in 30 Minutes

Indulge in the creamy goodness of Wild Mushroom Risotto, a classic Italian dish that's both comforting and elegant. This recipe combines the earthy flavors of wild mushrooms with the rich creaminess of Arborio rice, creating a perfect centerpiece for any meal. Ideal for casual dinners or special occasions, it’s versatile enough to serve as a hearty main or a delightful side. Learn how to master this creamy risotto and impress your guests with every bite.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable or chicken broth

1 cup mushrooms (cremini, shiitake, or a mix), sliced

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare Broth: In a saucepan, heat the broth over low heat. Keep it warm throughout the cooking process.

    Sauté Aromatics: In a large skillet or saucepan, heat the olive oil and one tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

      Cook Mushrooms: Add the sliced mushrooms to the pan and sauté until they are softened and browned, about 5-6 minutes. Season with salt and pepper.

        Toast Arborio Rice: Stir in the Arborio rice and cook for about 1-2 minutes until the rice is slightly toasted and coated in the oil, stirring constantly.

          Deglaze with Wine: If using, pour in the white wine and stir until absorbed by the rice.

            Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding another ladle. Repeat this process until the rice becomes creamy and al dente, about 18-20 minutes.

              Finish with Cream and Cheese: Once the rice is cooked, reduce the heat to low and stir in the remaining tablespoon of butter, heavy cream, and grated Parmesan cheese. Mix until everything is well combined and creamy. Adjust seasoning with salt and pepper to taste.

                Garnish and Serve: Remove from heat, sprinkle fresh chopped parsley over the risotto for a pop of color, and serve immediately.

                  Prep Time, Total Time, Servings:

                    10 minutes | 30 minutes | 4 servings