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Risotto, a classic Italian dish, has captured the hearts and palates of food lovers around the world. Its creamy texture and rich flavors make it a comforting meal, perfect for any occasion. Among the myriad of risotto variations, Creamy Mushroom Risotto stands out as a hearty, earthy delight that warms both the stomach and the soul. This dish is not only a favorite among seasoned chefs but also an accessible recipe for novice cooks eager to explore the joys of Italian cuisine.

Mushroom Risotto Dinner Party

Discover the comforting delight of Creamy Mushroom Risotto! This classic Italian dish captivates with its creamy texture and rich, earthy flavors. Perfect for both novice cooks and seasoned chefs, this recipe highlights high-quality ingredients like Arborio rice, fresh mushrooms, and rich vegetable broth. Ideal for any occasion, this risotto is sure to impress. Dive into the world of risotto and enjoy a satisfying culinary journey! #Risotto #Mushroom #ItalianCuisine #ComfortFood #HomeCooking
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth (warmed)

1 cup white wine (optional, but recommended)

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz mixed mushrooms (cremini, shiitake, and portobello), sliced

2 tablespoons olive oil

2 tablespoons unsalted butter

⅓ cup grated Parmesan cheese (plus extra for serving)

½ cup heavy cream

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

    Sauté Vegetables: In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

      Cook Mushrooms: Add the sliced mushrooms to the pot. Season with salt and pepper and cook for about 7-10 minutes, until they are browned and have released their moisture. Add the thyme and stir well.

        Toast the Rice: Add the Arborio rice to the pot, stirring to coat the grains in the mushroom mixture. Cook for about 2 minutes until the rice is slightly toasted.

          Add Wine: Pour in the white wine and stir until it's mostly absorbed by the rice. This step enhances the flavor; if you prefer not to use wine, you can skip this step and add an extra half cup of broth instead.

            Incorporate Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir continuously until the broth is mostly absorbed before adding the next ladle. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

              Finish with Cream and Cheese: Once the rice is at the desired texture, remove the pot from heat. Stir in the remaining tablespoon of butter, the heavy cream, and the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.

                Serve: Plate the risotto and garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while hot and creamy.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 |