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Risotto is more than just a dish; it’s a culinary experience that transports you to the heart of Italy with every creamy bite. Originating from the northern regions of Italy, risotto is a staple of Italian cuisine, celebrated for its rich flavor and creamy texture. This dish is not only a testament to the simplicity of Italian cooking but also a canvas for creativity, allowing home cooks to adapt and enhance it with various ingredients. Among the myriad of risotto variations, creamy mushroom risotto stands out for its earthy flavors and comforting nature, making it an ideal choice for both special occasions and cozy weeknight dinners.

Creamy Mushroom Risotto

Experience the culinary delight of creamy mushroom risotto, a classic Italian dish that brings comfort to your table. With its rich, creamy texture and earthy flavors, this risotto is perfect for any occasion, whether a cozy family dinner or a special celebration. Learn the art of making this dish with fresh Arborio rice, savory mushrooms, aromatic herbs, and a touch of cream. Follow our step-by-step guide and impress your loved ones with a taste of Italy in your own kitchen. Discover how to create the perfect silken risotto that will leave everyone asking for seconds.
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Ingredients
  

1 ½ cups Arborio rice

4 cups low-sodium vegetable or chicken broth

1 cup dry white wine (such as Sauvignon Blanc)

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz cremini mushrooms, sliced

2 tbsp olive oil

2 tbsp unsalted butter

½ cup grated Parmesan cheese (plus extra for garnish)

½ cup heavy cream

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a saucepan, combine the vegetable or chicken broth and bring it to a simmer. Keep warm over low heat.

    Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional 1 to 2 minutes until fragrant.

      Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet and cook for about 5-7 minutes until they have released their moisture and are golden brown. Season with salt, pepper, and thyme.

        Toast the Rice: Add the Arborio rice to the skillet and stir well to coat it with the oil and flavors. Cook for about 2 minutes, stirring constantly until the rice is lightly toasted.

          Deglaze with Wine: Pour in the white wine and cook, stirring until the wine has mostly evaporated.

            Add the Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring continually. Allow the rice to absorb the liquid before adding more. This process should take about 18-20 minutes; the rice should be creamy and al dente.

              Finish with Cream and Cheese: Once the rice reaches the desired consistency, remove from heat. Stir in the remaining tablespoon of butter, heavy cream, and grated Parmesan cheese until combined and creamy. Adjust the seasoning with salt and pepper if needed.

                Serve: Plate the risotto and garnish with additional Parmesan cheese, chopped parsley, and a sprinkle of fresh thyme. Serve immediately and enjoy!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4