Mushroom and Parmesan Risotto
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Source: https://recipheon.com/en/recipes/main-dishes/mushroom-and-parmesan-risotto
About this recipe
Mushroom and Parmesan risotto is a creamy dinner made with Arborio rice, button mushrooms, onion, broth, and Parmesan. Gradually cooking the rice in broth releases its starch and creates a naturally smooth base without added cream. Sautéed mushrooms bring deeper, earthy notes, while Parmesan gives the risotto a stronger savory character. This recipe works well when you want a warm, filling dinner made from a few classic ingredients.
Ingredients
Servings: 4
250 g Arborio rice
250 g button mushrooms
1 onion
800 ml broth
40 g Parmesan
1 tablespoon olive oil (about 12 g)
Steps
Heat half of the olive oil in a wide pot and cook the onion for 3–4 minutes. Add the Arborio rice and stir for 1–2 minutes, until the grains become slightly glossy.
Cook the rice, adding hot broth in several batches, until the sauce between the grains becomes naturally creamy.
Heat the remaining olive oil in a separate skillet and cook the button mushrooms for 5–7 minutes, until browned. Transfer them to the risotto near the end of cooking.
Finally, stir in the Parmesan and remove the risotto from the heat.
Serve immediately, while the mushrooms still stand out and the risotto has a loose, creamy consistency.
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