Creamy Risotto with Mushrooms and Walnuts
Ingredients:
1 cup Arborio rice
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms (cremini or button), sliced
4 cups chicken or vegetable broth (kept warm)
1/2 cup dry white wine (optional)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts (toasted)
Fresh parsley or basil oil (for garnish)
Salt and pepper to taste
Instructions:
Prepare the Broth:
In a saucepan, heat the broth over low heat to keep it warm throughout the cooking process.
Sauté the Aromatics:
In a large skillet or wide pan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for another minute until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper. Set aside a few mushrooms for garnish.
Cook the Risotto:
Add the Arborio rice to the pan with the mushrooms, stirring to coat the rice in the oil. Cook for 1-2 minutes until the rice becomes slightly translucent at the edges.
Pour in the white wine (if using) and cook, stirring constantly, until it has mostly absorbed into the rice.
Gradually add the warm broth, about 1/2 cup at a time, stirring frequently. Wait until the liquid is almost absorbed before adding more broth. Continue until the rice is cooked through and creamy (about 18-20 minutes).
Finish the Risotto:
Once the rice is tender and creamy, stir in the heavy cream and grated Parmesan cheese. Add the toasted chopped walnuts, mixing them through the risotto for added texture and flavor.
Taste and adjust seasoning with salt and pepper.
Serve:
Plate the risotto and garnish with the reserved sautéed mushrooms, a drizzle of fresh parsley or basil oil, and an extra sprinkle of walnuts for crunch.
Enjoy!
This creamy, earthy risotto is perfect for cozy dinners. Pair it with a glass of white wine and enjoy the rich, comforting flavors!