Creamy Garlic Butter Mushroom Risotto

Name: Creamy Garlic Butter Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500 g mushrooms; 1 1/4 cup Arborio rice; 5 cup chicken broth / stock; 3 tbsp butter; 2 tbsp olive oil; 2 clove garlic, minced; 2 eschallots / French onions; 1/4 cup dry white wine; 1/2 cup cream; 1/2 cup Parmesan cheese; 1/2 tsp salt and pepper; 1 tbsp Finely chopped parsley or chives; 1 tbsp extra parmesan cheese

Indulge in this luxuriously creamy mushroom risotto, featuring golden-brown garlic butter mushrooms and a rich, velvety finish. It's a sophisticated yet comforting Italian classic that's perfect for a cozy dinner at home.

Servings4 Portions

Prep Time15 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

mushrooms
500 g
Arborio rice
0.3 cup
chicken broth / stock
5 cup
butter
3 tbsp
olive oil
2 tbsp
garlic, minced
2 clove
eschallots / French onions
2
dry white wine
0.3 cup
cream
0.5 cup
Parmesan cheese
0.5 cup
salt and pepper
0.5 tsp
Finely chopped parsley or chives
1 tbsp
extra parmesan cheese
1 tbsp

Step-by-Step Instructions

Prepare the garlic butter mushrooms: Heat a large heavy-based pot over high heat. Add 1 tbsp of olive oil and 1.5 tbsp of butter. Once the butter has melted, add half of the sliced mushrooms and sauté for about 4 minutes until they are golden brown.

Add half of the minced garlic and a pinch of salt and pepper to the pot. Continue cooking for 1.5 minutes until fragrant, then transfer the mushrooms to a bowl.

Repeat the process with the remaining mushrooms, using another 1 tbsp of oil and the remaining butter. Once browned, remove them from the pot and set aside with the first batch.

Start the risotto: Reduce the heat to medium. In the same pot, melt a small knob of butter and sauté the finely chopped eschallots and the rest of the garlic for 2 minutes until the onion is translucent.

Pour in the dry white wine and allow it to simmer rapidly for 2 minutes. Use a wooden spoon to scrape the bottom of the pot to release any browned bits (fond) until the wine has mostly evaporated.