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Risotto is a quintessential Italian dish that captures the essence of comfort food with its creamy texture and rich flavors. Among the myriad of variations, the Elegant Wild Mushroom Risotto stands out, offering a sophisticated blend of earthy mushroom notes and a luscious, buttery finish. This recipe not only showcases the beauty of seasonal ingredients but also invites home cooks to embrace the joy of creating a dish that is as delightful to prepare as it is to savor.

Creamy Mushroom Risotto

Discover the art of making the Elegant Wild Mushroom Risotto, a classic Italian dish that harmonizes creamy Arborio rice with the rich, earthy flavors of wild mushrooms. This recipe showcases the joy of slow cooking and the importance of high-quality ingredients. Perfect for any occasion, this risotto invites culinary creativity and ensures a delightful dining experience. Embrace the comforting elegance of risotto with this easy-to-follow guide!
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Ingredients
  

1 ½ cups Arborio rice

6 cups low-sodium chicken or vegetable broth

1 cup dry white wine (e.g., Sauvignon Blanc)

2 cups mixed wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced

1 medium onion, finely chopped

2 cloves garlic, minced

½ cup grated Parmesan cheese

½ cup heavy cream

4 tablespoons unsalted butter, divided

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Zest of 1 lemon (optional, for added brightness)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the chicken or vegetable broth over medium heat until it reaches a gentle simmer. Keep the broth warm on the stove throughout the cooking process to ensure optimal risotto texture.

    Sauté the Mushrooms: In a large skillet, combine 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Heat over medium-high heat. Once hot, add the sliced wild mushrooms and sauté, stirring occasionally, for about 5-7 minutes until they are nicely browned and tender. Season with salt and pepper. Remove the mushrooms from the skillet and set aside.

      Cook the Aromatics: Lower the skillet's heat to medium and add the remaining 2 tablespoons of butter. Introduce the finely chopped onion, cooking until it becomes translucent and soft, about 4-5 minutes. Add the minced garlic and sauté for an additional minute, ensuring it doesn’t burn.

        Toast the Rice: Add the Arborio rice to the skillet, stirring frequently for approximately 2-3 minutes. This process helps toast the rice, enhancing its natural nutty flavor and making it perfect for risotto.

          Deglaze with Wine: Pour in the dry white wine and stir constantly as the rice absorbs the liquid. Continue this process until the wine is mostly evaporated, approximately 2-3 minutes.

            Add Broth Gradually: Begin incorporating the warm broth, one ladleful at a time. Stir continuously and allow each addition of broth to be fully absorbed before adding the next. Continue this method for about 18-20 minutes, or until the rice is creamy and al dente.

              Finish with Cream & Cheese: Once the risotto reaches your preferred creamy consistency, fold in the heavy cream and grated Parmesan cheese. Gently mix in the sautéed mushrooms until everything is well combined. Adjust seasoning with additional salt and pepper to taste.

                Garnish and Serve: Remove the skillet from the heat. If desired, stir in the lemon zest for an added burst of freshness. Serve the risotto immediately, garnished with freshly chopped parsley for a vibrant touch.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4-6

                    - Presentation Tips: Serve the risotto in shallow bowls, allowing the creamy texture to shine. Finish with a sprinkle of extra Parmesan and a twist of lemon zest to enhance visual appeal and flavor.