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Creamy, comforting, and filled with umami, this mushroom risotto is a beautiful canvas of slowly cooked arborio rice, rich broth, and earthy mushrooms. It’s the perfect way to impress guests with your culinary skills!
In a saucepan, heat the vegetable broth over low heat and keep it warm.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add minced garlic and sliced mushrooms to the skillet; cook until the mushrooms are tender, about 5-7 minutes.
Stir in the Arborio rice and toast for 2-3 minutes until the rice is slightly translucent.
Pour in a ladle of warm vegetable broth to the rice, stirring continuously until the broth is absorbed.
Continue adding broth, one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more broth. This process takes about 20 minutes until the rice is creamy and al dente.
Once the rice is cooked to desired consistency, stir in remaining butter, grated Parmesan cheese, salt, and black pepper to taste.
Remove from heat and let it rest for 2 minutes before serving. Garnish with extra Parmesan and fresh herbs if desired.
