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Risotto, a classic dish hailing from Italy, is celebrated for its creamy texture and rich, comforting flavors. Often regarded as an Italian comfort food, this dish has transcended borders, captivating taste buds around the world. Among the many variations of risotto, creamy savory mushroom risotto stands out for its earthy aroma and heartwarming qualities. This dish not only serves as a fulfilling meal but also offers a canvas for culinary creativity, accommodating both traditional and vegan adaptations.

Savory Mushroom Risotto for Busy Weeknights

Discover the creamy delight of mushroom risotto, a classic Italian dish that combines flavorful Arborio rice with sautéed mushrooms for a comforting meal. This recipe highlights the earthy richness of mushrooms while allowing for creative adaptations, including vegan options. Perfect for any occasion, this risotto showcases the importance of patience in cooking as you gradually add broth to achieve that signature creamy texture. Explore the variations and enjoy a bowl of comfort that’s both delicious and nutritious!
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium vegetable broth

1 cup mixed mushrooms (cremini, shiitake, and button), sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional, substitute with broth for a non-alcoholic version)

1/2 cup grated Parmesan cheese (or a vegan cheese alternative)

2 tablespoons olive oil

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prep Your Ingredients: Start by gathering and chopping all ingredients. This ensures a smooth cooking process without interruptions.

    Heat the Broth: Pour the vegetable broth into a medium saucepan and warm over low heat. It should be warm to the touch, but avoid boiling, as you’ll be adding it gradually to the risotto.

      Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mixed mushrooms and a pinch of salt. Sauté them for 5-7 minutes until they're golden brown and tender. Once done, transfer the mushrooms to a plate and set aside.

        Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Introduce the chopped onion and minced garlic, cooking until the onion turns translucent, about 3-4 minutes. Stir occasionally to prevent the garlic from burning.

          Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Stir frequently for 1-2 minutes until the rice edges appear slightly translucent, which helps enhance its flavor.

            Deglaze with Wine: If you’re using white wine, pour it in now. Stir constantly until most of the liquid is absorbed by the rice, enriching the dish with a depth of flavor.

              Add Broth Gradually: Begin to add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the rice absorbs most of the broth before adding the next ladle. Continue this process for about 18-20 minutes, until the rice achieves a creamy consistency and is al dente.

                Finish with Mushrooms and Cheese: When the risotto is creamy and nearly done, stir in the sautéed mushrooms, grated Parmesan (or vegan cheese), dried thyme, and season generously with salt and pepper. Mix thoroughly until everything is well combined and creamy.

                  Serve: Spoon the risotto into warm serving bowls. Garnish each bowl with freshly chopped parsley for an inviting touch. Enjoy the rich and comforting flavors of your homemade dish!

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                      Presentation Tips: For an elegant touch, serve the risotto in shallow bowls, placing a few mushroom slices on top and a light sprinkle of additional cheese before the parsley garnish. Consider accompanying it with a slice of crusty bread to soak up every bit of the creamy goodness.