Mushroom Risotto

Mushroom risotto is a classic Italian dish known for its creamy texture and earthy flavor. It combines arborio rice, a starchy short-grain rice, with mushrooms and broth. The dish is constantly stirred to release the rice’s natural starches, creating a naturally creamy texture without the use of cream. Parmesan cheese adds a nutty and salty punch, enhancing the umami from the mushrooms. This dish requires patience and attention to detail, making it a rewarding meal that is perfect for a comforting dinner.

Ingredients:

• 1 cup Arborio rice
• 2 cups sliced mushrooms (such as cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Appliances and Special Utensils:

• Stove
• Large, heavy-bottomed saucepan or skillet
• Wooden spoon
• Ladle
• Cheese grater

Instructions:

1. Prepare the Ingredients: Start by heating the broth in a separate pot until warm and keep it on a low simmer. This is crucial as adding cold broth can shock the rice and affect the cooking process.
2. Sauté the Mushrooms: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté until they are golden brown and their moisture has evaporated. Remove the mushrooms from the pan and set aside.
3. Cook the Onions and Garlic: Add the remaining tablespoon of olive oil and the butter to the same pan. Once the butter is melted, add the chopped onion. Cook until the onion is translucent and soft, about 3-4 minutes. Add the garlic and sauté for another minute until fragrant.
4. Toast the Rice: Add the Arborio rice to the pan, stirring it into the onion and garlic mixture. Toast the rice until the edges become slightly translucent, about 2 minutes.
5. Deglaze the Pan: Pour in the white wine and stir until it is mostly absorbed by the rice. This not only adds flavor but helps in releasing any bits stuck to the pan.
6. Add the Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each ladle of broth is almost completely absorbed before adding the next. Continue this process until the rice is al dente and creamy, which typically takes about 18-20 minutes.
7. Mix in the Mushrooms and Cheese: Once the rice is cooked, stir in the sautéed mushrooms and grated Parmesan cheese. Season with salt and pepper to taste. Mix well to combine everything evenly.
8. Serve: Serve the risotto warm, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Mushroom risotto is best enjoyed fresh, but any leftovers can be kept in the refrigerator and reheated, adding a little broth or water to moisten the rice. Enjoy your meal with a side of crusty bread or a fresh salad for a complete dining experience.