How to Make Mushroom Risotto (so CREAMY) | Italian Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Clean the mushrooms using a damp paper towel and rinse if too dirty.

Slice the mushrooms to desired thickness.

In a large pan, fry chopped onion in a drizzle of olive oil for a couple of minutes.

Add sliced mushrooms and about half a teaspoon of salt, cooking for about five minutes.

Set the cooked mushrooms aside.

Toast arborio rice in the same pan on medium heat for a couple of minutes.

Prepare broth with 1.5 liters of water, mixed vegetables, and about a teaspoon and a half of salt.

Pour in white wine over the toasted rice and let it evaporate.

Start adding one or two ladles of broth at a time, letting it evaporate before adding more.

Blend some of the cooked mushrooms with a little broth to create a cream and add it to the risotto.

Continue adding ladles of broth as needed, cooking for about 25 minutes total.

In the last 5 minutes of cooking, add in the reserved mushrooms.

Mix in butter and parmesan cheese before serving.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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