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Risotto is one of those quintessential Italian dishes that embodies comfort and sophistication in every bite. Traditionally crafted from Arborio rice, it is celebrated for its creamy texture and rich flavors. This classic dish is versatile enough to be served as a luxurious main course or a charming side dish, making it a staple in Italian cuisine. Today, we’ll take a culinary journey through the enchanting world of Mushroom Wonderland Risotto, a delightful variation that elevates the traditional recipe with a medley of mixed mushrooms.

Mushroom Risotto

Discover the creamy delight of Mushroom Wonderland Risotto, a luxurious Italian dish that beautifully combines Arborio rice and a medley of mixed mushrooms. With its velvety texture and rich flavors, this risotto is perfect for any occasion, from cozy dinners to dinner parties. Follow our step-by-step guide to learn how to achieve the perfect balance of creaminess and flavor, and elevate your culinary skills while enjoying this comforting classic!
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Ingredients
  

1 ½ cups Arborio rice

6 cups vegetable or chicken broth

1 cup dry white wine

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mixed mushrooms (cremini, shiitake, and button), sliced

½ cup grated Parmesan cheese

¼ cup unsalted butter (divided)

2 tablespoons olive oil

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Fresh thyme leaves (optional, for garnish)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable or chicken broth over low heat. Keep it warm as you cook the risotto.

    Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms, season with a pinch of salt, and sauté for about 5-7 minutes until they are golden and tender. Remove the mushrooms from the skillet and set aside.

      Cook Aromatics: In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Once melted, add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

        Toast the Rice: Add the Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to toast slightly and absorb the flavors from the onions and garlic.

          Add Wine: Pour in the dry white wine. Stir continuously until the wine has almost completely evaporated, which should take about 2-3 minutes.

            Add Broth Gradually: Begin adding the warm broth to the rice one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. This process will take about 18-20 minutes. You want the rice to be creamy and al dente when finished.

              Incorporate Mushrooms and Cheese: Once the rice is creamy and cooked to your desired tenderness, stir in the sautéed mushrooms. Remove the skillet from heat and add the remaining butter and the grated Parmesan cheese. Mix well until the cheese melts and creates a rich, creamy texture.

                Season and Garnish: Taste the risotto and adjust the seasoning with salt and black pepper as needed. Serve hot, garnishing with fresh parsley and thyme leaves if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4