Italian mushroom creamy risotto (Printable)

A creamy Italian dish featuring Arborio rice, sautéed wild mushrooms, and Parmesan cheese for an elegant dinner.

# What You'll Need:

→ Rice and Broth

01 - 1 1/2 cups Arborio rice
02 - 5 cups warm vegetable broth

→ 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 tablespoons unsalted butter
07 - 2 tablespoons olive oil

→ Finishing Touches

08 - 1/2 cup dry white wine
09 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
10 - 2 tablespoons cold unsalted butter, cubed
11 - 2 tablespoons chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute.
02 - Add sliced wild mushrooms to the skillet and sauté for 5 to 7 minutes until golden and any liquid has evaporated.
03 - Stir in Arborio rice and cook for 1 to 2 minutes, allowing the grains to toast slightly.
04 - Pour in dry white wine and cook, stirring, until fully absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove from heat and stir in cold butter cubes, grated Parmesan, and half of the chopped parsley. Season with salt and pepper to taste.
07 - Let rest for 2 minutes, then serve garnished with remaining parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It feels restaurant-quality but comes together in under an hour, making you feel like a real cook.
  • Wild mushrooms transform ordinary rice into something earthy and deeply satisfying.
  • There's something meditative about the constant stirring that turns cooking into a moment just for you.
02 -
  • Cold broth will disrupt the cooking time and texture—warm broth lets you time everything perfectly and keeps the rice creamy.
  • Don't rush the stirring phase; the constant motion releases starch from the rice, which is what makes risotto creamy, not dairy.
  • Stop when the rice is al dente, with just a slight firmness in the center of each grain—a few seconds past that and you'll have mush.
03 -
  • The moment you feel resistance when stirring and see the rice moving as one creamy mass, you're close to done—taste a grain to confirm it's tender but still has a slight bite.
  • If you need to hold risotto briefly, drape a lid loosely on top and let it rest off the heat for a minute or two, which gives the grains time to relax and absorb the last bit of liquid.
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