When I need to unwind, making mushroom risotto is my go-to. The slow process of stirring is so meditative, and the creamy result is pure bliss.
Creamy Mushroom Risotto
Ingredients
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups warm vegetable broth
- 8 oz sliced mushrooms
- 1/4 cup grated Parmesan cheese
Steps
- Heat oil in a pan, sauté onion until soft. Add rice and stir for 1 minute.
- Pour in wine, stir until absorbed. Add mushrooms.
- Gradually add warm broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This takes about 20-25 minutes.
- Once rice is creamy and al dente, stir in Parmesan cheese. Serve immediately.