Easy Mushroom Risotto
(1.5)
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A quick and delicious mushroom risotto recipe that is easy to make and packed with flavor.
00:25:00 total
Serves 6
easy
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Ingredients
- arborio rice - 250 g
- champignon mushrooms - 350 g (fresh or canned, drained well if canned)
- onion - 1
- garlic - 2 cloves
- olive oil - 3 tablespoons (plus extra for serving)
- fresh thyme - 1 tablespoon
- white wine - 150 g
- boiling water - 1,200 g
- vegetable broth - watch the video to see (homemade preferred)
- butter - 100 g (frozen)
- truffle oil - 1 teaspoon (optional)
- grated parmesan cheese - 150 g
- salt - to taste (for serving)
- chives - watch the video to see (finely chopped for serving)
- freshly ground pepper - to taste (for serving)
Instructions
- Prepare the mushrooms: Drain well if using canned mushrooms. Cut fresh or drained canned mushrooms into quarters.
- Sauté the mushrooms: In a large pan over high heat, add olive oil and sauté the mushrooms until they start to brown.
- Add onion and garlic: Add the onion cut into large pieces and two cloves of chopped garlic to the pan without stirring immediately.
- Add rice and sauté: Add the arborio rice to the pan and sauté lightly, then deglaze with white wine.
- Gradually add water and broth: Slowly add boiling water and vegetable broth, stirring occasionally, until the rice is cooked.
- Final touches: Turn off the heat. Add frozen butter and stir until melted. Optionally, add truffle oil. Add grated parmesan cheese and stir until the risotto is creamy.
- Serve: Serve the risotto with additional grated parmesan, chopped chives, a drizzle of olive oil, and freshly ground pepper to taste.
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