Italian Mushroom Risotto (Printer-Friendly)

Creamy Arborio rice combined with sautéed wild mushrooms and Parmesan for a rich Italian dish.

# What You Need:

→ Rice and Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, warmed

→ Mushrooms and Vegetables

03 - 14 oz mixed wild mushrooms (cremini, shiitake, porcini), cleaned and sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil

→ Finishing Touches

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

# Directions:

01 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute, then stir in sliced mushrooms. Sauté for 5 to 7 minutes until mushrooms are golden and moisture evaporates.
03 - Stir in Arborio rice and cook for 1 to 2 minutes, allowing grains to toast lightly.
04 - Pour in dry white wine and cook, stirring continuously, until fully absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and waiting until liquid is 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 butter cubes, Parmesan cheese, and half of the parsley. Season with salt and black pepper to taste.
07 - Allow to rest for 2 minutes before serving. Garnish with remaining parsley and extra Parmesan.

# Expert Suggestions:

01 -
  • The rice transforms into something silky and luxurious without any cream—just butter, cheese, and patience.
  • It tastes like you spent hours cooking when you really only need about 35 minutes of active stirring.
  • Wild mushrooms bring an earthy depth that makes this feel fancy enough for guests but homey enough for just you.
02 -
  • The broth must stay warm; if it cools down, the rice will cook unevenly and lose that creamy texture you're after.
  • Resist the urge to add all the broth at once or walk away from the pot—risotto demands attention and stirring, which is what creates that signature creaminess.
  • If your risotto seems too thick at the end, stir in a little extra warm broth rather than adding liquid earlier; you can always adjust at the finish.
03 -
  • Grate your Parmesan fresh and keep it in a small bowl within arm's reach—when the moment comes to finish the dish, you need to work quickly.
  • If you're cooking for guests, have everything prepped and at your station before you start; risotto waits for no one, but it rewards full focus.
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