Risotto is an iconic dish of Italian cuisine, known for its creamy texture and savory flavor. This simple mushroom risotto recipe is perfect for those looking to impress without too much effort. It evokes memories of warm family dinners or gatherings with friends, where each spoonful warms the heart.
The beauty of risotto lies in its ability to be both comforting and refined. With simple ingredients, you can create a dish that will delight your guests and bring a touch of Italy to your table. Follow these easy steps and discover the joy of making homemade risotto!
Ingredients
For 4 people:
- 300 g Arborio rice
- 1 liter vegetable broth
- 200 g fresh mushrooms (button mushrooms or porcini)
- 1 medium onion
- 2 tablespoons olive oil
- 100 ml dry white wine
- 50 g grated parmesan
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a saucepan, gently heat the vegetable broth over low heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the sliced mushrooms and cook for about 5 minutes until golden.
- Stir in the Arborio rice and mix well to coat the grains with oil.
- Pour in the white wine and let it cook until almost completely evaporated.
- Add a ladle of hot broth to the rice and stir. Continue to add the broth, one ladle at a time, while stirring regularly, until the rice is creamy and al dente (about 18 to 20 minutes).
- Remove the skillet from heat and stir in the butter and grated parmesan. Mix until everything is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with a few extra mushrooms and parmesan if desired.
Chef's Tips
For an even more flavorful risotto, you can add a pinch of grated truffle or some fresh herbs like parsley or basil before serving.
Storage
Risotto is best when fresh; however, you can store it in the refrigerator in an airtight container for 2 days. Gently reheat it with a bit of broth to restore its creamy texture.
