Ingredients
Scale
- 1 ½ cups Arborio rice (perfect for creamy risotto)
- 4 cups mushroom broth (for a deep umami flavor)
- 2 cups assorted mushrooms (such as cremini, shiitake, and button)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (optional, but adds elegance)
- ½ cup grated Parmesan cheese (for richness)
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Ensure all ingredients are prepped: chop the onion and garlic, slice the mushrooms, and warm the mushroom broth.
- In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add sliced mushrooms and sauté until tender, about 5-7 minutes. Add chopped onion and garlic, cooking until fragrant and translucent.
- Add Arborio rice to the mushroom mixture, stirring to coat each grain. Toast for 2-3 minutes until edges are slightly translucent.
- Pour in white wine (if using), stirring until it evaporates, adding a subtle acidity.
- Begin adding warm mushroom broth one ladle at a time, stirring constantly. Wait until most liquid is absorbed before adding more, cooking until rice becomes creamy and tender.
- When done, stir in grated Parmesan cheese, season with salt and pepper. Remove from heat and let rest for a minute before serving.
Notes
- For an extra flavor boost, add a splash of truffle oil just before serving.
- Use fresh mushrooms for best flavor; feel free to mix different varieties.
- If you prefer a vegan version, substitute Parmesan with a plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Harry Potter-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg