Creamy Mushroom Risotto

Ingredients:

  • 1 ½ cups Arborio rice

  • 4 cups vegetable or chicken broth (homemade or store-bought)

  • 1 cup dried porcini mushrooms

  • 1 cup fresh mushrooms (cremini, shiitake, or a mix), sliced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • ½ cup dry white wine

  • 1 cup grated Parmesan cheese

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper to taste

  • Chopped fresh flat-leafed (Italian) parsley for garnish

Instructions:

1. Rehydrate the Dried Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are softened. Once softened, drain the mushrooms, reserving the soaking liquid. Chop the rehydrated mushrooms coarsely and set aside/

  1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat until it simmers. Keep it warm throughout the cooking process.

  1. Sauté the Mushrooms: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the fresh mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set them aside.

  1. Cook the Aromatics: In the same skillet, add another tablespoon of olive oil and heat it over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.

  1. Toast the Rice: Add the Arborio rice to the skillet with the onions and garlic. Stirring constantly, toast the rice for about 2 minutes until it becomes lightly golden.

  1. Deglaze with Wine: Pour in the white wine and stir the rice mixture continuously until the wine is absorbed.

  1. Begin Adding Broth: Ladle in about a cup of warm broth into the skillet with the rice. Stir gently and frequently until the broth is absorbed. Repeat this process, adding more broth as needed, and stirring often, until the rice is creamy and tender but still slightly firm to the bite. This should take about 18-20 minutes.

  1. Incorporate Mushrooms: When the rice is almost cooked, stir in the chopped rehydrated porcini mushrooms along with the sautéed fresh mushrooms.

  1. Finish the Risotto: Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.

  1. Serve: Spoon the creamy mushroom risotto onto serving plates or bowls. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired. Serve hot and enjoy!

Congratulations! You've just mastered the art of making the perfect creamy mushroom risotto. With its rich, velvety texture and earthy mushroom flavor, this dish is sure to become a favorite in your kitchen. Whether you're cooking for a special occasion or simply craving a comforting meal, this recipe is guaranteed to satisfy. Buon appetito!