Indulge in the creamy, earthy flavors of this comforting classic that brings the taste of Italy to your kitchen tonight!

1

Begin by warming the chicken broth in a saucepan over low heat.

2

In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until melted.

3

Add 1 finely chopped onion and sauté for 3 minutes until translucent.

4

Add 2 cloves of minced garlic and cook for an additional minute until fragrant.

5

Stir in 300 grams of cleaned and sliced mushrooms, cooking for about 5 minutes until they're softened and browned.

6

Add 1 cup of arborio rice to the pan, stirring continuously for about 2 minutes to toast the rice slightly.

7

Pour in 1 cup of warmed chicken broth, stirring frequently until the liquid is absorbed.

8

Continue to add the broth, one ladle at a time, stirring constantly until the rice is creamy and cooked al dente, about 18-20 minutes in total.

9

Remove from heat and stir in 50 grams of grated parmesan cheese and the remaining 1 tablespoon of butter for creaminess.

10

Season with salt and black pepper to taste.

11

Serve hot, optionally garnished with more parmesan and a drizzle of olive oil.

4

• Add peas or asparagus for a pop of color and nutrition.
• Try adding a splash of white wine after toasting the rice for depth of flavor.
• Top with fresh herbs like parsley or thyme for a fragrant finish.

• Use a variety of mushrooms for enhanced flavor.
• Always keep the broth warm while adding it to the rice.
• Don't rush the stirring; it helps release the starches for creaminess.

• fat: 12 grams
• protein: 10 grams
• calories: 330
• carbohydrates: 50 grams

Risotto provides a comforting balance of carbohydrates and healthy fats, making it a satisfying dish. The addition of mushrooms enhances its nutritional profile with vitamins and minerals.

• Risotto ai Funghi (Mushroom Risotto) — France 44 Cheese ...
• Risotto ai funghi (Mushroom Risotto) - Memorie di Angelina
• This vegetarian Risotto Ai Funghi (Mushroom Risotto) is packed with ...