Creamy Mushroom Risotto 🍄✨
Ingredients:
-1 cup Arborio Rice 🍚
-4 cups Broth + 2 cups Water (kept warm) 💧
-2 tbsp Olive Oil 🫒
-1 small Onion, finely chopped 🧅
-2 cloves Garlic, minced 🧄
-2 cups Mushrooms, sliced 🍄
-1/2 cup Grated Parmesan Cheese 🧀
-2 tbsp Butter 🧈
-Salt and Pepper to taste 🧂
-Optional: Fresh Parsley for garnish 🌿
Instructions:
1. Heat the Broth: Keep the broth warm in a separate pot over low heat 💧🔥.
2. Sauté the Aromatics: Heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute 🧅🧄.
3. Cook the Mushrooms: Add sliced mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt and pepper 🍄🧂.
4. Toast the Rice: Stir in Arborio rice and cook for 1-2 minutes until lightly toasted and coated with oil 🍚.
5. Add Broth Gradually: Add warm broth one ladle at a time, stirring constantly. Allow liquid to be absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 18-20 minutes 💧🍚.
6. Finish with Cheese and Butter: Stir in grated Parmesan cheese and butter until melted and well combined. Adjust seasoning with salt and pepper to taste 🧀🧈🧂.
7. Serve: Spoon risotto into bowls and garnish with fresh parsley if desired. Serve immediately 🌿.
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