Mushroom Risotto

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Bursting with savory flavors, this rich and creamy Mushroom Risotto requires only a handful of simple ingredients and is much easier to make than you think.

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Chicken Broth Olive Oil Mushrooms Salt + Pepper Yellow Onion Arborio Rice Dry White Wine Butter Parmigiano-Reggiano Parsley 

Ingredients

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step 1

In a large pot, heat the broth and maintain it at a simmer.

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step 1

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Sauté mushrooms until soft and they have released most of their moisture. Transfer to a plate and set aside.

step 2

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Next, cook the onions in the same pan with a pinch of salt until soft and translucent, about 4 minutes.

step 3

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Add the rice and toast it for a couple minutes, stirring often. Pour in the wine and cook stirring occasionally, until most of the wine is absorbed.

step 4

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Ladle in broth a little at a time, stirring often, and allowing it to absorb before adding more. Continue doing this until rice feels tender, 18 to 20 minutes. 

step 5

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A few minutes before rice seems cooked, stir in the mushrooms.

step 6

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Remove the pan from the heat, then add the butter, parmesan, chopped parsley, and 1 ladle of broth.

step 7

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Give everything a gentle stir and serve immediately garnished with a little more parsley and parmesan cheese, if desired.

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Enjoy!

Enjoy!

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Be sure to click the link below for the full recipe and more helpful tips!