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Meditative Mushroom Risotto

This mushroom risotto is a slow, mindful process that transforms simple ingredients into a velvety, creamy dish with earthy flavors. It involves gradually adding broth, stirring patiently, and allowing the rice to release its starch, resulting in a rich, tender, and visually appealing meal that celebrates the art of slow cooking.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil for sautéing
  • 1 small onion finely chopped
  • 2 cups Arborio rice high-starch rice for creaminess
  • 1 cup dry white wine optional, adds depth
  • 4 cups vegetable broth kept warm for gradual addition
  • 8 oz mushrooms sliced, such as cremini or button
  • 1 tbsp butter for richness at the end
  • 1/2 cup Parmesan cheese grated, for finishing
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed pan
  • Wooden spoon
  • Ladle

Method
 

  1. Heat a large heavy-bottomed pan over medium heat and add the olive oil. Once shimmering and fragrant, add the finely chopped onion and cook, stirring often, until translucent and soft, about 5 minutes. You should see the onion turn a light golden, filling the kitchen with a sweet aroma.
  2. Add the Arborio rice to the pan and stir constantly for about 2-3 minutes until the edges look slightly translucent and the rice begins to crackle. This toasting step enhances the nutty aroma and starts releasing starch.
  3. If using wine, pour it into the pan now and stir until it’s mostly evaporated, about 2 minutes. The wine adds a bright, acidic depth that balances the earthiness of the mushrooms.
  4. Begin adding warm vegetable broth, about half a cup at a time. Pour in just enough to cover the rice, then stir gently. Wait until most of the liquid is absorbed before adding more broth, maintaining a gentle simmer. Continue this process, stirring often, for about 20-25 minutes, until the rice is tender but still firm to the bite and the mixture is creamy.
  5. While the rice cooks, in a separate skillet, sauté the sliced mushrooms in a tablespoon of butter over medium-high heat until tender and browned, about 8 minutes. Season with a pinch of salt and pepper. The mushrooms should release their juices and develop a rich, earthy aroma.
  6. Once the rice is ready, gently fold in the sautéed mushrooms. Continue stirring for another 5 minutes to let the flavors meld and the risotto reach a velvety, luscious consistency.
  7. Remove the pan from heat and stir in the butter and grated Parmesan cheese until melted and well incorporated. This step enhances the richness and gives the risotto a glossy, creamy appearance. Taste and adjust seasoning if necessary.
  8. Sprinkle chopped fresh parsley over the top for a burst of freshness, and serve immediately. The risotto should be velvety, with a warm earthy aroma, and a tender bite that celebrates the slow, mindful process of its creation.

Notes

For an extra depth of flavor, you can add a few dried porcini mushrooms soaked in hot water, chopped and added with the fresh mushrooms. Always keep the broth warm to ensure even cooking. Stir gently but consistently to release the rice's starch and achieve that signature creamy texture.