Italian · Italy
Creamy Parmigiano Risotto with Mushroom Reduction
A rich and creamy Italian risotto made with Arborio rice, white wine, and a luxurious blend of Parmigiano Reggiano and mushrooms.
45 minutes4 servings
Ingredients
Method
- Heat the stock in a pot and keep it warm.
- Sauté onion and garlic in butter until translucent.
- Add Arborio rice and toast for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add hot stock gradually, stirring constantly.
- When rice is al dente, stir in Parmigiano Reggiano.
- Finish with a mushroom reduction sauce.
- Season with salt and pepper.
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