I find making risotto incredibly inspiring. The process is meditative, and the result is a creamy, flavorful masterpiece.
Mushroom Risotto
Ingredients
- Arborio rice
- Mushrooms (cremini or shiitake)
- Vegetable broth
- Dry white wine
- Onion
- Garlic
- Parmesan cheese
- Olive oil
- Butter
Steps
- Sauté chopped onion, minced garlic, and sliced mushrooms in olive oil and butter until softened.
- Add Arborio rice and toast for 2 minutes. Deglaze with white wine, stirring until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente (about 20-25 minutes).
- Stir in grated Parmesan cheese and a knob of butter until melted and creamy. Serve immediately.