Mushroom Risotto with Parmesan and White Wine

Risotto is a classic Italian dish that delights with its simplicity and rich flavor. Today, I'll share with you a recipe for risotto with a mix of fresh mushrooms, Parmesan, and white wine. This dish is perfect for an elegant lunch or dinner and is sure to impress your guests.

Ingredients:

200g Arborio rice

500ml vegetable or chicken broth

1 onion

2 garlic cloves

300g mixed fresh mushrooms (porcini, button mushrooms, chanterelles)

100ml white wine

50g butter

50g grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish

Preparation:

1. Start by preparing the broth and keep it warm throughout the cooking process.
2. Finely chop the onion and garlic. In a large pot, heat the olive oil and butter. Add the onion and cook over low heat until it becomes soft and translucent. Then add the garlic and cook for another minute.
3. Add the Arborio rice and cook for about 2-3 minutes until it becomes slightly translucent. Pour in the white wine and stir until the rice absorbs all the liquid.
4. Gradually add the hot broth, one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is tender but still slightly al dente – this will take about 18-20 minutes.
5. Meanwhile, clean and slice the mushrooms. In a separate pan, heat a bit of olive oil and sauté the mushrooms until golden brown. Add the mushrooms to the risotto during the last few minutes of cooking.
6. When the rice is ready, remove the pot from the heat and stir in the grated Parmesan. Season with salt and pepper to taste. Cover the pot and let it sit for a few minutes to allow the flavors to meld.
7. Serve the risotto hot, garnished with fresh parsley.

Mushroom risotto with Parmesan and white wine is a true flavor festival. The creamy texture of the rice, aromatic mushrooms, and delicate taste of the wine create a perfect combination that will satisfy even the most discerning palates.