Italian Mushroom Creamy Risotto (Printable)

Creamy Arborio rice with wild mushrooms, Parmesan, and rich flavors for an elegant Italian main dish.

# What You'll Need:

→ Rice and Broth

01 - 1 ½ 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 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 unsalted butter, cold and cubed
11 - 2 tbsp chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# Method:

01 - Warm olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute. Stir in the sliced mushrooms and sauté for 5 to 7 minutes until golden and moisture has evaporated.
03 - Incorporate the Arborio rice, stirring continuously for 1 to 2 minutes to lightly toast the grains.
04 - Pour in the dry white wine and cook while stirring until fully absorbed by the rice.
05 - Ladle warm vegetable broth incrementally, stirring frequently. Allow most liquid to absorb before adding more, continuing for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove the pan from heat. Stir in cold butter cubes, Parmesan cheese, and half of the chopped parsley. Season with salt and black pepper to taste.
07 - Let the dish rest for 2 minutes before serving. Garnish with remaining parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours, even though the whole thing takes under an hour from start to table.
  • Those moments when you stir the broth in and watch the rice slowly transform are genuinely meditative and satisfying.
  • It's one of those dishes that somehow feels both comforting and elegant enough for anyone to be impressed.
02 -
  • Risotto is forgiving about timing but unforgiving about temperature—if your broth cools down or you rush the process, the rice won't absorb properly and you'll end up with a starchy mess instead of creamy perfection.
  • The rice itself continues to cook after you add the final butter and cheese, so aim for barely al dente when you finish stirring in the broth; it'll be perfect by the time it hits the plate.
03 -
  • Have all your ingredients prepped and your broth warm before you start cooking—risotto moves quickly once it begins, and there's no time to chop garlic midway through.
  • The wood spoon matters more than you'd think; it doesn't scratch the rice and lets you feel the texture developing as you stir.
Return