Risotto with Mushrooms Parmesan (Printable)

A creamy blend of Arborio rice and sautéed mushrooms with Parmesan highlights an Italian classic.

# 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 garnish
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)

# Method:

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

# Expert Pointers:

01 -
  • It tastes restaurant-quality but feels approachable once you understand the rhythm of stirring and adding broth.
  • Those earthy mushrooms turn buttery and almost nutty, making the whole dish feel like comfort in a bowl.
  • You can have dinner on the table in 45 minutes without feeling rushed or stressed.
02 -
  • The broth must stay warm the entire time—cold liquid will disrupt the cooking and make the rice gummy instead of creamy.
  • Stop adding broth when the rice is creamy but still has a slight resistance when you bite it; overdoing it will turn everything into porridge.
  • Resist the urge to speed up the process by adding all the liquid at once—those small additions and constant stirring are literally what creates the creaminess.
03 -
  • Grate your Parmesan fresh if you can—pre-grated cheese has anti-caking agents that make it less creamy when melted into hot rice.
  • Keep a second bowl of warm broth on the side in case you run out before the rice is done; it's rare, but it happens, and it's better to have it ready than to scramble.
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