Delicious, creamy, and very easy-to-make mushroom risotto. I don’t like spending much time at the stove after a long day at work, and I already made this dish several times this week after work on weeknights – that’s how easy this risotto is! The recipe is perfect for weeknight cooking, and the dish tastes like it came from a good Italian restaurant!
Making this mushroom risotto involves only 2 basic steps. First, chopped onion, garlic, and mushrooms are cooked in olive oil until browned and soft. Second, you add rice and milk to the same skillet, and the creaminess is achieved by cooking rice in milk. Because mushrooms, onions, and garlic are also in the same skillet, the rice and the milk get all infused with flavors! This is how the dish looks like when you cook rice in milk (along with mushrooms, onion, and garlic) and the milk is not yet all absorbed:
I suggest using short to medium grain rice, such as Arborio rice. I did use brown rice in this recipe once. If you do, make sure to precook brown rice by cooking it in boiling water for 15-20 minutes, before you add it to the skillet with milk. Arborio rice does not need pre-cooking.
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