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Creamy Mushroom Risotto

A warm and indulgent dish combining rich flavors and the earthiness of mushrooms, perfect for gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Risotto
  • 1.5 cups 1½ cups carnaroli rice Known for its superior creaminess.
  • 4 cups 4 cups vegetable broth (for initial preparation) Add dried shiitake powder for depth of flavor.
  • 3 tablespoons 3 tablespoons butter, divided Adds creamy richness.
  • 1 lb 1 lb mushrooms, sliced A mix of fresh shiitake and cremini.
  • 1 yellow onion 1 yellow onion, minced (about 2 cups) Brings sweetness and aroma.
  • 4 cloves 4 cloves garlic, minced Adds a fragrant base.
  • 0.75 teaspoon ¾ teaspoon fine sea salt, divided Essential for seasoning.
  • 0.25 teaspoon ¼ teaspoon black pepper For warmth and depth.
  • 1 tablespoon 1 tablespoon fresh thyme leaves Herbaceous complement to mushrooms.
  • ⅓ cup ⅓ cup grated Parmesan cheese Adds nutty flavor and enhances creaminess.
  • to taste Chopped flat-leaf parsley For garnish, adds freshness.

Method
 

Preparation
  1. Blend dried shiitake mushrooms until fine and mix with 4 cups of vegetable broth in a medium saucepan. Set aside 3 additional cups of broth.
  2. Bring the mushroom-stock mixture to a simmer over medium heat.
Cooking the Risotto
  1. In a large pot, melt 1 tablespoon of butter over medium heat.
  2. Add minced onion and cook until translucent, about 3 minutes.
  3. Stir in the minced garlic and cook until fragrant, about 1 minute.
  4. Add the carnaroli rice, stirring for 1 minute to coat with butter.
  5. Ladle 1½ cups of hot broth over the rice, add ½ teaspoon of salt and black pepper.
  6. Stir frequently, adding about 1 cup of broth at a time until the rice is tender but firm, around 16 to 22 minutes.
Cooking the Mushrooms
  1. Melt an additional tablespoon of butter in a skillet over medium heat.
  2. Add sliced mushrooms and thyme, cooking until golden brown, around 5 to 8 minutes.
  3. Season with remaining salt and pepper, then remove from heat.
Assembly
  1. Fold in the last tablespoon of butter and Parmesan cheese into the risotto.
  2. Spoon risotto into bowls and top each with sautéed mushrooms and parsley.

Notes

Use fresh ingredients for best flavor. Consider homemade broth for richness. Stir frequently for creaminess. Experiment with additional veggies or proteins.