Creamy Mushroom Risotto (Printer-Friendly)
Creamy Arborio rice with sautéed mushrooms, Parmesan, and fresh herbs for an elegant Italian meal.
# What You'll Need:
→ Mushrooms
01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
→ Rice
02 - 1 1/2 cups Arborio rice
→ Aromatics
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Liquids
06 - 4 cups vegetable stock, kept warm
07 - 1/2 cup dry white wine
→ Dairy
08 - 1/2 cup freshly grated Parmesan cheese
09 - 2 tbsp unsalted butter
10 - 2 tbsp olive oil
→ Seasonings
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add chopped onions and cook for 3 to 4 minutes until soft and translucent.
02 - Incorporate minced garlic and cook for an additional minute without browning.
03 - Add the mixed mushrooms and sauté for 6 to 8 minutes until tender and browned. Season with salt and freshly ground black pepper.
04 - Stir in Arborio rice and cook for 2 minutes to lightly toast and absorb flavors.
05 - Pour in the dry white wine and continue stirring until mostly absorbed by the rice.
06 - Begin adding warm vegetable stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for 20 to 25 minutes until the rice reaches a creamy texture and is al dente.
07 - Remove from heat. Stir in the remaining tablespoon of butter, freshly grated Parmesan cheese, and chopped parsley. Adjust seasoning as needed.
08 - Allow the dish to rest for 2 minutes, then serve hot, garnished with extra parsley and Parmesan cheese.
# Expert Advice:
01 -
- It feels restaurant-quality but actually rewards your presence and care rather than complicated technique.
- Earthy mushrooms and butter create a depth that somehow tastes both cozy and sophisticated.
- You can make it entirely vegetarian, and nobody will miss meat because the umami is so genuine.
02 -
- The rice must stay nearly submerged throughout cooking—if it looks too dry before it's tender, the stock wasn't warm enough or you waited too long between additions.
- Resist the urge to walk away and check your phone; risotto demands your attention because the timing of each stock addition changes based on how quickly your particular pan cooks.
- Tasting at the 20-minute mark is not optional—rice finishes cooking suddenly, and overcooked risotto becomes gluey rather than creamy.
03 -
- Keep your stock genuinely warm—if it's room temperature or cold, it throws off the cooking time and the rice won't cook evenly because the temperature of the pan drops each time you add liquid.
- Grate your Parmesan fresh from a block rather than using pre-grated cheese, which contains anti-caking agents and won't melt as smoothly into that final creamy layer.