Mareco Creamy Mushroom Risotto-Style Rice

Ingredients

• 1 cup Arborio rice
• 3 cups Vegetable or chicken broth
• 8 oz Mushrooms (cremini or button), sliced
• 1 tbsp Olive oil
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Unsalted butter(optional)
• 2 tbsp Heavy cream(optional)
• 1/4 cup Parmesan cheese, finely grated
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, finely chop the onion, and mince the garlic. Measure the rice, broth, and parmesan.

2. 2

   Cook (25 minutes): Heat olive oil in a saucepan over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.

3. 3

   Cook mushrooms: Add sliced mushrooms and cook 6–8 minutes, stirring, until they release moisture and start to brown.

4. 4

   Toast rice: Stir in arborio rice and cook 1 minute, coating the grains with the mushroom mixture.

5. 5

   Simmer for creaminess: Add broth a ladle at a time, stirring frequently. Let the liquid absorb before adding more. Continue until the rice is tender and creamy, about 18–20 minutes total.

6. 6

   Finish: Turn off heat and stir in butter and/or heavy cream (if using) and parmesan. Season with salt and black pepper to taste. Rest 1 minute, then serve.