Ingredients
Scale
- 1 ½ cups Arborio rice
- 6 cups vegetable broth, warm
- 1 pound mixed wild mushrooms (such as shiitake, cremini, and oyster)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- In a large, heavy-bottomed pot, heat olive oil and butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Add the Arborio rice to the pot and stir continuously for about 2 minutes. Add the sliced wild mushrooms and cook until they release their moisture, about 8-10 minutes. Season with salt and pepper to taste.
- Pour in the dry white wine, scraping up any browned bits. Let the wine reduce by half, then gradually add warm vegetable broth one cup at a time, stirring continuously for about 20-25 minutes.
- Once the risotto reaches the desired consistency, remove from heat. Stir in the grated Parmesan cheese and chopped parsley. Serve immediately, garnished with more Parmesan and parsley.
Notes
- Use warm vegetable broth to maintain a consistent cooking temperature.
- Stir the risotto frequently to release starches and create a creamy texture.
- Don’t rinse the Arborio rice; the starch is essential for creaminess.
- Adjust broth for your preferred consistency.
- For rich flavor, use homemade vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg