Risotto with Mushrooms Parmesan (Printable Version)

A creamy Italian rice dish with sautéed mushrooms, Parmesan, and flavorful broth for a comforting meal.

# Ingredient List:

→ Rice

01 - 1 1/2 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 - 1/2 cup dry white wine

→ Dairy

09 - 1/2 cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional, for garnish)

# Directions:

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

# Expert Advice:

01 -
  • It feels fancy and restaurant-quality but comes together in under 45 minutes.
  • The creamy texture comes purely from the rice and butter—no cream needed, which somehow makes it taste even more luxurious.
  • It's the kind of dish that works for a casual dinner or impresses guests without requiring hours of prep.
02 -
  • The broth absolutely must be kept warm in a separate pot—cold broth will cool down the rice and mess with the cooking time, leaving you with gummy rice instead of creamy rice.
  • Don't stir constantly like some recipes say, but do stir frequently—every 30 seconds or so—to encourage the starch release without turning it into mush.
  • The moment it reaches that creamy consistency, stop cooking and serve immediately; risotto tightens as it sits, and there's no fixing it once it's congealed.
03 -
  • If you're cooking for a crowd, you can prepare the mushrooms and aromatics ahead of time; only the final risotto stage needs to happen fresh.
  • A pinch of saffron threads steeped in the wine before adding it transforms this into a completely different dish, still simple but with an elegant color and flavor.
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