Eliz's Mushroom Risotto

Creamy, comforting, and packed with earthy flavor, Eliz's Mushroom Risotto is the perfect dish to elevate your dinner table. This classic Italian-inspired recipe features tender Arborio rice slowly simmered in a rich stock and dry white wine, delivering a luscious, velvety texture with every bite. Sautéed cremini mushrooms bring an umami-packed depth, while freshly grated Parmesan and a touch of butter create a luxurious finish. Ideal for weeknight indulgence or special occasions, this risotto is surprisingly simple to prepare, requiring just 10 minutes of prep and around 35 minutes of cooking time. Serve garnished with fresh parsley and extra Parmesan for a meal that's as elegant as it is satisfying. Whether you're a seasoned cook or a beginner, this mushroom risotto promises restaurant-quality results in the comfort of your own kitchen.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 12 ounces Cremini mushrooms, thinly sliced
• 0.5 cups Dry white wine
• 5 cups Chicken or vegetable stock, warmed
• 0.75 cups Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper, freshly ground

Directions

Step 1

Begin by warming the stock in a medium saucepan over low heat. Keep it warm but not boiling throughout the cooking process.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and cook for 3-4 minutes, stirring frequently, until translucent and soft.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they are tender and golden brown. Season with a pinch of salt and pepper.

Step 6

Add the Arborio rice to the skillet and stir well to coat each grain with the oil and butter. Toast the rice for 2-3 minutes until slightly translucent around the edges.

Step 7

Pour in the white wine and stir constantly until it is mostly absorbed by the rice.

Step 8

Ladle in 1 cup of the warm stock and stir frequently, allowing the rice to absorb the liquid slowly. Once the stock is nearly absorbed, add another ladle and repeat the process.

Step 9

Continue adding the stock one ladle at a time, stirring often, for about 20-25 minutes, or until the rice is tender but slightly firm to the bite and the risotto has a creamy consistency.

Step 10

Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and chopped parsley. Adjust seasoning with salt and pepper to taste.

Step 11

Serve the risotto immediately, garnished with additional Parmesan and parsley, if desired.

Nutrition Facts

Serving size	(2209.4g)

Amount per serving	% Daily Value*
Calories	1398.5

Total Fat 74.7g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 122mg	0%
Sodium 7720.3mg	0%
Total Carbohydrate 119.6g	0%
Dietary Fiber 7.7g	0%
Total Sugars 15.5g
Protein 49.8g	0%

Vitamin D 23.8IU	0%
Calcium 807.9mg	0%
Iron 4.5mg	0%
Potassium 1976.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 14.8%

Carbs: 35.4%