Creamy Mushroom Risotto Recipe for a Successful Evening

Risotto, the iconic dish of Italian cuisine, is much more than just a side. It is a true feast for the senses, evoking memories of family meals and friends gathered around a table. Imagine preparing a creamy mushroom risotto, where the aroma of porcini mushrooms mingles with that of melting parmesan. A perfect recipe for a winter evening, when you want to warm both your heart and mind.

This mushroom risotto recipe is simple to make and requires only a few ingredients for a spectacular result. Whether it’s a romantic dinner or a friendly gathering, this dish will delight your guests and leave everyone wanting more. So, put on your apron and get ready to tantalize your taste buds!

Ingredients

For 4 people:

• 300 g Arborio rice
• 1 liter vegetable broth
• 200 g Paris mushrooms, sliced
• 100 g grated parmesan
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 50 ml dry white wine
• 60 g butter
• Olive oil
• Salt and pepper, to taste

Instructions

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat a bit of olive oil and 30 g of butter. Add the onion and garlic, then sauté until translucent.
3. Add the sliced mushrooms and sauté until golden, about 5 minutes.
4. Stir in the Arborio rice and mix well to coat it in fat, cooking for 1 to 2 minutes.
5. Pour in the white wine and let it evaporate while stirring.
6. Add a ladle of hot broth to the rice, stirring constantly until absorbed. Repeat this process, adding broth ladle by ladle, until the rice is cooked al dente (about 18-20 minutes).
7. Once the rice is cooked, stir in the grated parmesan and the remaining butter. Mix until creamy.
8. Season with salt and pepper to taste, then serve hot, garnished with a few shavings of parmesan and fresh parsley if desired.

Chef's Tips

For an even more flavorful risotto, feel free to add a bit of grated truffle or truffle oil before serving. It will bring an elegant touch to your dish!

Storage

Risotto is best enjoyed fresh, but you can store it in the refrigerator for 1 to 2 days. Reheat gently over low heat, adding a little broth to restore its creaminess.