Risotto Mushroom
Risotto Mushroom
Creamy Italian rice dish slow-cooked with earthy mushrooms, vegetable broth, butter, and parmesan cheese.
Step-by-Step Instructions
Heat olive oil in a pan and sauté sliced mushrooms until browned; set aside.
Melt 1 tbsp butter in a large skillet, sauté finely chopped onion and garlic paste until soft.
Add Arborio rice and toast for 2 minutes.
Gradually add warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more.
Once rice is creamy and al dente (about 20 minutes), stir in cooked mushrooms, remaining butter, parmesan, black pepper, and salt.
Serve hot.
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