Risotto with Mushrooms (Printable)

A creamy Italian-style dish featuring Arborio rice, mushrooms, and Parmesan for a comforting meal.

# What You'll Need:

→ Rice

01 - 1 ½ cups Arborio rice

→ Mushrooms

02 - 12 oz cremini or button mushrooms, sliced
03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter

→ Aromatics

05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth, kept warm
08 - ½ cup dry white wine

→ Dairy

09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - ½ tsp salt, or to taste
12 - ¼ tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional, for garnish)

# How-To Steps:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and sauté until golden and liquid evaporates, approximately 6 to 8 minutes. Remove and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, about 3 minutes. Add garlic and sauté for 1 minute.
03 - Stir in Arborio rice and cook, stirring frequently, until edges become translucent, around 2 minutes.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow liquid to absorb before adding more. Continue until rice is creamy and al dente, about 18 to 20 minutes.
06 - Stir sautéed mushrooms, remaining 2 tablespoons butter, and Parmesan cheese into the rice. Season with salt and pepper. Cook for an additional 2 minutes, then remove from heat.
07 - Serve immediately, garnished with extra Parmesan cheese and chopped parsley if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours cooking when it takes barely 45 minutes from start to finish.
  • The creamy texture comes from proper technique and patience, not heavy cream—just rice, broth, and a little butter magic.
  • Mushrooms give you that umami depth that makes each spoonful feel intentional and indulgent.
02 -
  • Your broth must stay warm—cold broth will cool down the rice and mess with your cooking timing, turning everything sluggish.
  • Don't walk away while you're stirring; the constant motion is what coaxes the creaminess out of the rice.
  • Al dente doesn't mean crunchy; it means you can bite through the grain without resistance, but there's still a whisper of structure there.
03 -
  • Buy Parmesan as a wedge and grate it yourself—pre-grated versions have anti-caking agents that prevent smooth melting.
  • Save a splash of pasta water or extra broth at the end; if the risotto seems too thick while plating, loosen it with a little warm liquid for perfect consistency.
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