Gruyere Cheese and Mushroom Risotto Recipe
Rich, creamy, and full of flavor, this Gruyère Cheese and Mushroom Risotto is the ultimate comfort dish. The savory mushrooms combined with the nutty Gruyère cheese create a luxurious, melt-in-your-mouth experience. Perfect for a cozy dinner, this recipe is easy to make and guaranteed to impress. Download the recipe and start cooking this creamy masterpiece today.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups mushrooms, sliced (cremini or button mushrooms work best)
- 4 cups chicken or vegetable broth (kept warm)
- ½ cup Gruyère cheese, grated
- ¼ cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Base:In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened and translucent.Add the garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms are softened and browned
- Toast the Rice:Stir in the Arborio rice, cooking for 1-2 minutes until it is lightly toasted and coated with the oil.
- Cook the Risotto:Begin adding the warm broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy (about 18-20 minutes). You may not need all the broth.
- Finish with Cheese:Once the rice is cooked and creamy, remove the pan from heat. Stir in the grated Gruyère and Parmesan cheese until fully melted and the risotto becomes extra creamy.
- Season and Serve:Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Notes
Optional Variations:
- Add cooked chicken or shrimp for extra protein.
- Swap out mushrooms for other veggies, such as spinach or peas.