Italian Mushroom Creamy Risotto (Printable)

Luxurious Arborio rice with sautéed mushrooms and Parmesan for a comforting Italian main dish.

# What You'll Need:

→ Rice and Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ 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

# Directions:

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 sauté for 1 minute. Stir in the sliced mushrooms and continue cooking for 5 to 7 minutes until golden and moisture evaporates.
03 - Incorporate Arborio rice into the skillet and cook for 1 to 2 minutes to lightly toast the grains.
04 - Pour in dry white wine, stirring continuously until fully absorbed by the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding more. Continue this process for 18 to 20 minutes until the rice is creamy and al dente.
06 - Remove from heat. Stir in cold butter cubes, freshly grated Parmesan, 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 extra Parmesan cheese.

# Expert Tips:

01 -
  • It feels fancy but doesn't require restaurant-level skill, just patience and a good wooden spoon.
  • The mushrooms turn silky and rich, and somehow the rice absorbs all their earthiness while staying perfectly tender.
  • One pot, one meal, and that creamy sauce happens without any cream at all, just the starch from the rice and a last-minute kiss of cold butter.
02 -
  • The broth must stay warm in a separate pot, cold broth will shock the rice and ruin your creamy texture, I learned this the hard way.
  • Stir frequently but not constantly, let the rice have little moments to rest between stirrings so it can develop a slight crust on the bottom of the pan.
  • The risotto continues to cook slightly as it rests, so pull it from heat when it's slightly looser than you think it should be.
03 -
  • If you go off-script and use chicken broth instead of vegetable, it becomes richer and deeper, perfect if you want to serve it alongside roasted chicken thighs.
  • The two tablespoons of cold butter at the end, called mantecatura in Italian, is what transforms good risotto into creamy perfection, don't skip it or rush it.
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