Mushroom Risotto

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 cups arborio rice
• 1 lb cremini mushrooms, sliced
• 5 cups chicken or vegetable broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 0.5 cup dry white wine
• 3 tbsp butter
• 0.5 cup parmesan cheese, grated
• 2 tbsp olive oil
• salt and black pepper

Directions

1. Warm the broth in a small saucepan over low heat and keep it hot throughout cooking.
2. Heat olive oil in a large wide pan over medium heat, add the mushrooms, and cook until golden and tender, about 6 minutes; season with salt and pepper, then set aside.
3. In the same pan melt 1 tbsp butter over medium heat, sauté the onion until soft, then add the garlic and cook one more minute.
4. Add the arborio rice and stir for about 2 minutes until the edges look translucent, then pour in the wine and stir until absorbed.
5. Add the warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next, until the rice is creamy and just tender, about 20 minutes total.
6. Stir in the remaining butter, parmesan, and reserved mushrooms; taste and adjust seasoning, then serve immediately.

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