Ingredients
Method
Preparation
- In a saucepan, warm the chicken or vegetable broth over low heat and keep it warm throughout the cooking process.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté until tender and golden, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and the diced onion. Cook for about 3-4 minutes until softened and fragrant.
- Stir in the Arborio rice and cook for 2 minutes, allowing it to toast.
Cooking
- Start adding ½ cup of warmed broth, stirring continuously, until it is absorbed. Repeat for about 20 minutes until the rice is al dente and creamy.
- Gently fold in the sautéed mushrooms, butter, and Parmesan cheese until melted and creamy. Season with salt and pepper.
Serving
- Spoon the gourmet mushroom risotto into bowls and garnish with chopped chives if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to restore creaminess. Customize with other vegetables or proteins as desired.
