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italianmedium
Risotto al Funghi
This creamy mushroom risotto is a comforting dish that showcases the earthy flavors of mushrooms and the richness of cheese. It's perfect for a cozy dinner or as a fancy side for a special meal.
Ready in 40 minutes · serves 4 · 500 calories per serving · italian cuisine.
40
min total
4
servings
500
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 cuparborio rice
- 4 cupschicken or vegetable broth
- 2 cupsmushrooms
- 1 mediumonion
- 2 clovesgarlic
- 1/2 cupparmesan cheese
- 2 tbspbutter
- 2 tbspolive oil
- to tastesalt
- to tastepepper
Instructions
- 01
In a saucepan, heat broth and keep warm on low heat.
- 02
In another pan, heat olive oil and butter; sauté onions and garlic until soft.
- 03
Add mushrooms and cook until they're browned.
- 04
Stir in arborio rice and cook for 1-2 minutes until translucent.
- 05
Add broth one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more.
- 06
Cook until rice is al dente, then stir in parmesan cheese, and season with salt and pepper.
