Creamy Mushroom Risotto Recipe

Description:

A vibrant, creamy risotto features earthy cremini mushrooms in a rich, luxurious sauce. The Arborio rice is perfectly cooked, with a delicate al dente texture, contrasting beautifully with the tender mushrooms. The risotto has a light golden hue from the toasted rice and sauteed mushrooms, punctuated by flecks of green from the fresh parsley garnish. The creamy sauce clings to each grain of rice, creating a mouth-watering texture. The overall presentation is rustic yet elegant, appealing to the eye as much as the palate. The aroma is rich and savory, hinting at the comforting flavors within.

Ingredients:

• - 1 tablespoon olive oil
• - 1 medium onion, finely chopped
• - 2 cloves garlic, minced
• - 8 ounces cremini mushrooms, sliced
• - 1 1/2 cups Arborio rice
• - 1/2 cup dry white wine
• - 6 cups hot vegetable broth
• - 1/2 cup heavy cream
• - 1/4 cup grated Parmesan cheese
• - 2 tablespoons butter
• - Salt and freshly ground black pepper to taste
• - Fresh parsley, chopped (for garnish)

Instructions:

1. 1. Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. 2. Add the sliced cremini mushrooms to the pan and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper.
3. 3. Add the Arborio rice to the pan and stir constantly for 1-2 minutes, coating the grains with the oil and mushroom mixture. This process toasts the rice, which helps it retain its texture.
4. 4. Pour in the dry white wine and stir until it is almost completely absorbed by the rice.
5. 5. Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 20-25 minutes. The rice should be creamy and al dente.
6. 6. Once the rice is cooked through, stir in the heavy cream and Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
7. 7. Remove the pan from the heat and stir in the butter. This adds richness and shine. Season with additional salt and pepper to taste.
8. 8. Serve the Creamy Mushroom Risotto immediately, garnished with fresh chopped parsley.