Classic Creamy Mushroom Risotto

Ingredients

• 1 cup Arborio rice
• 8 oz Cremini mushrooms
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1/2 cup Dry white wine
• 4 cups Vegetable or chicken broth
• 1/2 cup Parmesan cheese (finely grated)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice mushrooms, mince onion, and mince garlic. Measure rice, wine, broth, and grate parmesan.

2. 2

   Sauté aromatics and mushrooms (about 5 minutes): In a wide pan, heat olive oil and 1 tbsp butter over medium-high heat. Add mushrooms and cook until browned and their moisture cooks off, about 4–5 minutes. Add onion and cook until softened, about 2 minutes. Add garlic and cook 30 seconds.

3. 3

   Toast rice and deglaze (about 3 minutes): Add Arborio rice to the pan and stir to coat for 1 minute. Pour in the white wine and stir until mostly absorbed, about 2 minutes.

4. 4

   Simmer and stir to creaminess (about 17 minutes): Add warm broth 1/2 cup at a time, stirring frequently and letting each addition absorb before adding the next. Continue until rice is tender and the risotto is creamy, about 15–17 minutes total.

5. 5

   Finish (about 2 minutes): Remove from heat. Stir in remaining 1 tbsp butter and parmesan. Season with salt and black pepper to taste. Serve immediately.