Creamy Mushroom Risotto Simple and Delicious Recipe

Ingredients

• 1.5 cups Arborio rice
• 4 cups vegetable broth (low sodium)
• 1 cup fresh cremini mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 0.5 cup grated Parmesan cheese
• 0.5 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons olive oil
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant (about 3 minutes).
3. Add the sliced cremini and shiitake mushrooms to the skillet, cooking until they soften and release their moisture, approximately 5-7 minutes.
4. Stir in the Arborio rice, ensuring it is well-coated with the oil and heated through for about 2 minutes.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb each addition of broth before adding the next. Continue this process for around 18-20 minutes until the rice is creamy and al dente.
6. Once the rice is cooked, reduce the heat to low. Stir in the remaining butter, heavy cream, and grated Parmesan cheese. Mix until creamy and well combined. Season with salt and pepper to taste.
7. Remove from heat and let the risotto sit for a minute before serving to allow it to thicken slightly.
8. Spoon the risotto into shallow bowls and garnish with chopped fresh parsley, an extra sprinkle of Parmesan cheese, and a few sautéed mushrooms on top for an elegant touch.