Mushroom Risotto Recipe

Ingredients: – 1 1/2 cups Arborio rice – 1/2 cup dry white wine – 5 cups vegetable or chicken broth, kept warm – 1 cup finely chopped onions – 2 cloves garlic, minced

– 1 1/2 cups sliced mushrooms (button, cremini, or a mix) – 1/2 cup grated Parmesan cheese – 2 tablespoons unsalted butter – 2 tablespoons olive oil – Salt and pepper to taste – Fresh parsley for garnish

Instructions: 1. In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they become translucent. 2. Add the minced garlic to the pan and sauté for about 1 minute until fragrant.

Add the Arborio rice to the pan and stir to coat the rice with the oil, onions, and garlic. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.



Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, usually about 18-20 minutes.

In a separate pan, sauté the sliced mushrooms in a bit of butter until they are golden brown and cooked through.

Stir the sautéed mushrooms, grated Parmesan cheese, and butter into the risotto. Season with salt and pepper to taste.

Serve the mushroom risotto hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.


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