Ingredients
- 1 cup Arborio rice
- 2 cups fresh mushrooms (button, cremini, or shiitake)
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cups broth (vegetable or chicken)
- Fresh parsley or thyme, chopped
- Salt and pepper to taste
Instructions
- Sauté the mushrooms: In a large skillet, melt butter over medium heat. Add the mushrooms and garlic, stirring occasionally until the mushrooms are golden and tender.
- Toast the rice: Add the Arborio rice to the skillet, stirring to coat the grains in the butter for about 2 minutes.
- Deglaze with broth: Pour in the broth, stirring continuously until the rice absorbs it.
- Add cream and seasoning: Mix in the heavy cream and season with salt and pepper to taste, adding fresh herbs if desired.
- Finish cooking: Allow the rice to simmer until it reaches your desired creaminess, adding more broth if necessary.
- Serve warm: Enjoy it freshly made to fully appreciate the creaminess!
Notes
Make sure to keep stirring the rice while adding the broth for the best creamy texture. Avoid overcooking the garlic to prevent bitterness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian