Easy Wild Mushroom Risotto
Arborio rice cooked with warm broth, a cup of chopped edible mushrooms, onion, garlic, and Parmesan.
Ingredients
Main Ingredients
- 1 cup Arborio rice dry, not rinsed
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
- 1 cup wild mushrooms, chopped fresh edible mushrooms from a reliable food supplier
- 1 medium onion, finely chopped finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated Add more on top if desired.
- 2 tablespoons olive oil
- fresh parsley optional garnish
- Fresh parsley for garnish Garnish adds color.
Instructions
- Keep the broth warm in a separate saucepan. Soften onion in the olive oil, then cook garlic and mushrooms until their excess moisture reduces.
- Coat the dry Arborio in the mushroom base for 1–2 minutes.
- Add warm broth in approximately 1/2-cup portions, stirring regularly and allowing each to mostly absorb before the next.
- Test grains after 18–20 minutes; continue until tender with a slight bite, adding remaining broth as needed.
- Finish with Parmesan, salt, and pepper. Adjust with a small splash of hot liquid if stiff, garnish with optional parsley, and serve four small portions.
Notes
This batch gives four small portions. Use Arborio and judged broth additions; finish when grains are tender and the mixture flows from the spoon.