Risotto is Italy’s answer to comfort in a bowl. It’s warm, creamy, and deeply satisfying, perfect for cozy evenings or special dinners.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice
- 1 cup white wine
- 4 cups vegetable broth (kept warm)
- 2 cups mushrooms, sliced
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Chopped parsley for garnish
Preparation:
- Heat olive oil in a pan and sauté onions until translucent. Add garlic and cook for 30 seconds.
- Add mushrooms and cook until browned. Remove half to use later as garnish.
- Stir in Arborio rice and cook for about 2 minutes to toast the grains.
- Pour in white wine and stir until mostly absorbed.
- Gradually add the warm broth, one ladle at a time, stirring continuously. Wait for each addition to absorb before adding the next.
- After 20–25 minutes, the rice will become creamy and tender. Stir in butter and Parmesan.
- Serve hot with extra mushrooms and parsley on top.
This mushroom risotto delivers deep umami flavors and a creamy texture that melts in your mouth — the essence of Italian comfort.
