Entrée: Italy – Risotto Allo Funghi (Creamy Mushroom Risotto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

1 cup (200 g) Arborio rice
2 tbsp (30 ml) olive oil
1 onion, finely chopped
2 cups (150 g) mushrooms, sliced
4 cups (960 ml) chicken broth, warmed
1 / 2 cup (120 ml) white wine
1 / 2 cup (120 ml) whipping cream
1 / 2 cup (50 g) Parmesan cheese, grated

Instructions

1. In a large saucepan, heat olive oil and sauté onions and mushrooms until tender.
2. Add rice and cook until it becomes translucent.
3. Pour in white wine and stir until absorbed.
4. Gradually add chicken broth, one cup at a time, stirring constantly until absorbed.
5. Once the rice is creamy and al dente, stir in whipping cream and Parmesan. Serve warm.