Ingredients
Method
- Sauté the onion: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 small white onion, finely chopped and cook for 3 minute until soft.
- Cook the mushrooms: Add 3 garlic cloves, minced and 1.5 cups fresh mushrooms, sliced (cremini or button) and cook for 5 minutes until the mushrooms are golden and tender.
- Toast the rice: Add 1 cups arborio rice and stir for 1–1m 30s until the rice is lightly toasted.
- Add broth gradually: Add 4 cups warm vegetable broth one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Repeat until the rice is creamy and al dente, about 18–20 minutes
- Finish and serve: Remove from heat. Stir in 0.5 cups parmesan cheese, grated and season with 1 pinch salt and black pepper. Top with 1 tablespoons fresh thyme or parsley and serve immediately.
Notes
Tip: The key to a creamy risotto is adding the broth gradually and stirring constantly — don't rush it. For a lighter version, reduce the parmesan to ¼ cup and skip any butter. Cremini mushrooms give the deepest flavor, but any fresh mushroom works great.