Creamy Mushroom Risotto (Printable Version)

Velvety Italian rice dish with golden mushrooms and Parmesan, perfect for cozy dinners.

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter

→ Risotto Base

04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 ½ cups Arborio rice
07 - ½ cup dry white wine
08 - 4 cups vegetable broth, kept warm
09 - 2 tbsp unsalted butter
10 - ½ cup freshly grated Parmesan cheese
11 - ½ cup heavy cream
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan (optional)

# How To Make It:

01 - Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden brown and tender, about 7 minutes. Season with salt and pepper. Remove half the mushrooms and set aside for garnish.
02 - In a large saucepan, melt 2 tbsp butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the Arborio rice to the onion mixture and cook, stirring, for 2 minutes until the rice is lightly toasted and glossy.
04 - Pour in the white wine and stir until almost completely absorbed.
05 - Add one ladleful of warm vegetable broth to the rice and stir gently. When the liquid is absorbed, add another ladleful. Continue adding broth, stirring frequently, allowing each addition to absorb before adding the next, until the rice is creamy and al dente, about 18-20 minutes.
06 - Stir in the sautéed mushrooms (reserving the garnish), heavy cream, and Parmesan cheese. Cook for another 2-3 minutes until the risotto is creamy and well combined. Season with salt and pepper to taste.
07 - Serve the risotto hot, topped with the reserved mushrooms, fresh parsley, and extra Parmesan if desired.

# Expert Advice:

01 -
  • The mushroom flavor deepens as they brown first, creating layers of earthiness in every bite
  • That restaurant-quality texture comes from proper technique, not fancy equipment
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Warm broth is non-negotiable because cold liquid shocks the rice and interrupts the creamy texture development
  • Stirring frequently releases the rice starch which is what creates that velvety consistency
  • The risotto should be loose and流动 when you take it off the heat because it continues to thicken as it rests
03 -
  • Always grate your Parmesan fresh because pre-grated cheese does not melt as smoothly
  • Have your broth warming in a separate pot before you start cooking the rice
  • If you run out of broth, hot water works in a pinch to finish cooking the rice

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