A creamy and savory Italian rice dish cooked with broth until it reaches a rich consistency.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
550 kcal
Calories
20g
Protein
25g
Fat
60g
Carbs
4g
Fiber
5g
Sugar
1200mg
Sodium
- 1 1/2 cups Arborio Rice
- 1 lb, sliced Mixed Mushrooms
- 6 cups, warm Chicken or Vegetable Broth
- 1/2 cup Dry White Wine
- 1, finely chopped Onion
- 1 cup, grated Parmesan Cheese
- 4 tbsp Butter
- 2 tbsp Olive Oil
Equipment Needed
- Large Pot
- Saucepan
- Spatula
Let AI Suggest Variations
- Stir in some fresh spinach or peas at the end.
- Top with truffle oil for a luxurious finish.
- Add cooked chicken or shrimp for extra protein.
- Use a mix of wild mushrooms for a deeper flavor.
Instructions:
1. In a saucepan, keep the broth warm over low heat.
2. In a large skillet, melt 2 tbsp butter with olive oil. Sauté onions until soft, then add mushrooms and cook until browned.
3. Add the Arborio rice and toast for 1-2 minutes.
4. Pour in the white wine and cook until it's absorbed.
5. Add the warm broth one ladle at a time, stirring continuously and waiting for the liquid to be absorbed before adding more.
6. Continue for 20-25 minutes until the rice is creamy and al dente.
7. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.