Harshita Sinha
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1 cup Arborio rice, 4 cups warmed broth, 2 tbsp olive oil, 1 small chopped onion, 8 oz mixed mushrooms, 2 cloves minced garlic, 1/2 cup white wine , 1/4 cup grated parmesan, salt, pepper, chopped parsley.
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Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent. Add mixed mushrooms and cook until they release their moisture and start browning.
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Add minced garlic and cook for 1 minute. Then, add Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
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Add 1/2 cup of warmed broth to the skillet and cook, stirring constantly, until the liquid is mostly absorbed. Repeat this process, adding broth in 1/2 cup increments, until the rice is cooked and creamy.
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Continue cooking the risotto, adding broth and stirring constantly, until the rice is tender and creamy.
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When the rice is cooked, remove the skillet from the heat. Stir in grated parmesan cheese and chopped parsley, Season with salt and pepper to taste.
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Serve the Mushroom Risotto immediately, garnished with additional parmesan cheese and parsley if desired.