Creamy Mushroom Risotto (Champignon Risotto)
Let’s make a cozy and creamy mushroom risotto perfect for a comforting dinner!
I learned how to make risotto from an Italian woman and since then, I keep making it, with little touches that still keep the heart of the recipe intact.
We start by preparing the broth: dissolve a veggie stock cube in hot water and keep it warm on the side.
Next, slice your mushrooms (champignons) and sauté them in a pan with a little olive oil until they’re golden and soft. Then add in chopped white onion with olive oil and black pepper.
Now add the risotto rice. Let it toast for a minute, then slowly start adding ladles of warm broth little by little stirring often. The key to a good risotto is patience: don’t rush it. Add more broth only when the previous one is absorbed.
Season with salt, and a mix of Italian herbs. Continue adding broth and stirring until the rice is al dente and creamy.
When it’s done, stir in a small piece of butter and a generous handful of grated Parmigiano Reggiano. Mix well, until it’s smooth and silky.
Bon appétit!