Ingredients
Equipment
Method
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Stir in the Arborio rice, ensuring it's well-coated with the oil and vegetables. Cook for 2 minutes, stirring constantly.
- Pour in the white wine and stir until it's fully absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- Once the rice is creamy and al dente, remove from heat. Stir in the butter and grated Parmesan cheese until melted and well combined.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
Chef's Tips:
• For a richer flavor, use a mix of wild mushrooms like chanterelles or porcini
• Avoid overcooking the rice; it should be al dente with a slight bite
• Serve immediately for the best texture, as risotto thickens as it cools
Food Safety:
• Ensure the risotto reaches an internal temperature of 165°F (74°C) to kill any harmful bacteria
• Store leftovers in the refrigerator within two hours of cooking