How to make creamy mushroom risotto

Originating from Northern Italy, risotto has become a beloved dish across the region due to its creamy and indulgent nature. Among the various risotto variations, this go-to recipe is the creamy mushroom risotto. Wondering why? Well, this version boasts a rich umami flavor complemented by the delightful essence of garlicky butter that is sure to make your taste buds dance with joy. This is prepared by SSP.

Ingredients:

- 1 liter of salt-reduced vegetable stock

- 2 tablespoons of olive oil

- 1 finely chopped brown onion

- 1 1/2 cups of arborio rice

- 1/2 cup of dry white wine

- 3 finely sliced garlic cloves

- 40g of butter

- 500g of coarsely chopped Portabella mushrooms

- 2 tablespoons of chopped flat-leaf parsley

- 1 cup of finely grated Parmesan or vegetarian hard cheese

Step 1

Begin by heating the vegetable stock and 1 cup of water in a medium saucepan over high heat until it reaches almost boiling point. Once hot, remove from heat and cover to keep it warm.

Step 2

In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Sauté the finely chopped onion for approximately 5 minutes or until tender. Add the arborio rice, ensuring it is well coated in the oil and onion mixture. Pour in the dry white wine and cook for about a minute until the wine evaporates. Gradually add the stock mixture, one ladleful at a time, gently stirring until the liquid is absorbed. Repeat this process until the rice achieves a tender yet slightly firm texture.

Step 3

Meanwhile, using another large frying pan, heat the remaining olive oil over medium-high heat. Cook the finely sliced garlic, stirring occasionally, until golden and crispy. Transfer the garlic to a plate using a slotted spoon. Increase the heat to high and cook the coarsely chopped Portabella mushrooms in batches with the butter, stirring occasionally, until they turn golden and tender. Transfer the cooked mushrooms to another plate. Return a quarter of the mushrooms to the pan, adding the cooked garlic and chopped parsley. Season with salt and pepper, and toss to combine. Reserve this mixture for garnishing the risotto.

Step 4

Stir the remaining mushrooms and finely grated Parmesan cheese into the risotto mixture. Cover and set it aside for approximately 2 minutes, allowing the cheese to melt. Divide the risotto among plates and top each serving with the reserved garlic mushroom mixture. Finish it off with a sprinkle of freshly ground pepper.