Italian mushroom creamy risotto (Printable Version)

Creamy Arborio rice blended with wild mushrooms and Parmesan for a comforting Italian dish.

# What You'll Need:

→ Rice and Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups warm vegetable broth

→ Mushrooms and Vegetables

03 - 14 ounces mixed wild mushrooms, sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil

→ Finishing Touches

08 - ½ cup dry white wine
09 - ¾ cup freshly grated Parmesan cheese
10 - 2 tablespoons cold unsalted butter, cubed
11 - 2 tablespoons chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add finely chopped onion and cook 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 5 to 7 minutes until golden and moisture evaporates.
03 - Add Arborio rice to the skillet and cook 1 to 2 minutes, stirring constantly to lightly toast the grains.
04 - Pour in dry white wine and stir continuously until fully absorbed by the rice.
05 - Ladle warm vegetable broth in increments, stirring frequently and allowing liquid to be mostly absorbed before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove skillet from heat. Stir in cold cubed butter, grated Parmesan cheese, and half the parsley. Season with salt and pepper to taste.
07 - Let risotto rest for 2 minutes. Serve immediately garnished with remaining parsley and extra Parmesan cheese.

# Additional Tips::

01 -
  • It feels fancy enough to serve at a dinner party but comes together in under an hour on a weeknight.
  • The mushrooms release their earthy depth while the rice becomes silky without needing any cream, which somehow makes it feel a little lighter than it tastes.
  • Once you nail the rhythm of adding broth, you'll realize risotto isn't complicated—it's just patient cooking that actually rewards your attention.
02 -
  • Don't skip the toasting step for the mushrooms—rushing this means you'll end up with steamed mushrooms that taste watery instead of concentrated and rich.
  • The risotto will tighten up as it cools in the bowl, so when you finish cooking, it should look slightly looser than you think it needs to be.
  • Stirring isn't about constant movement; it's about keeping the rice from sticking to the bottom and checking that the liquid is being absorbed evenly.
03 -
  • Never walk away from the stove during the broth-adding phase—this is the 20 minutes where risotto actually needs you present and paying attention.
  • Use warmed broth, always. This sounds fussy, but cold broth will make the rice seize up and cook unevenly.
  • If you accidentally add too much broth at once, just let it cook down for another minute or two instead of panicking—risotto is more forgiving than it seems.
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