How to Make Mushroom Risotto - A Step-by-Step Guide

Mushroom risotto is a classic Italian dish that is creamy, comforting, and full of flavor. It's the perfect way to showcase the earthy, meaty flavor of fresh mushrooms, and it's a great dish to serve as a main course or as a side dish.

One of the things that makes mushroom risotto so special is the cooking technique. Unlike many other rice dishes, risotto is made by slowly adding hot liquid to the rice and continually stirring as it cooks. This process allows the starch in the rice to rel...

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Ingredients

  • 1 tablespoon olive oil
  • 3 small onions, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced celery
  • salt and pepper to taste
  • 1 ½ cups sliced fresh mushrooms
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 cup rice
  • 5 cups vegetable stock
  • 1 teaspoon butter
  • 1 cup grated Parmesan cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
  • Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
  • When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
  • Nutrition

    439 cal.

    • Total Fat: 20g
    • Saturated Fat: 10g
    • Cholesterol: 50mg
    • Sodium: 768mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 17g
    • Vitamin C: 5mg
    • Calcium: 394mg
    • Iron: 3mg
    • Potassium: 403mg