Mushroom Italian Risotto (Printable Version)

Rich, creamy Italian risotto with tender Arborio rice, sautéed mushrooms, and a Parmesan finish.

# What You'll Need:

→ 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)

# How-To Steps:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until golden and moisture evaporates, about 6 to 8 minutes. Remove and set aside.
02 - Using the same skillet, add onion and cook until translucent, approximately 3 minutes. Add minced garlic and sauté for an additional minute.
03 - Stir in Arborio rice and cook while stirring until edges become translucent, about 2 minutes.
04 - Pour in the white wine and stir continuously until mostly absorbed.
05 - Ladle warm vegetable broth into the rice one portion at a time, stirring frequently. Wait until most liquid is absorbed before adding the next ladle. Continue until rice is creamy and al dente, approximately 18 to 20 minutes.
06 - Return sautéed mushrooms to the pan along with 2 tablespoons butter and Parmesan cheese. Season with salt and pepper then cook for 2 more minutes before removing from heat.
07 - Plate immediately and garnish with additional Parmesan and parsley, if desired.

# Expert Advice:

01 -
  • The rice transforms into something silky and luxurious without any cream, just patience and good technique.
  • It's elegant enough for guests but simple enough that you won't stress while cooking.
  • Those sautéed mushrooms bring an earthy depth that makes every bite taste intentional.
02 -
  • Stirring is not optional—it's the whole technique. The constant movement releases starch that makes risotto creamy, so don't wander away from the stove.
  • Warm broth is absolutely essential; cold broth will shock the rice and create a stodgy texture instead of silky creaminess.
  • The rice should be al dente with a slight bite, never mushy—if it starts looking too soft before the broth runs out, stop adding liquid.
03 -
  • If you want extra depth, toast a pinch of saffron threads in the warm broth before starting—it adds a subtle golden warmth that makes people ask what you did differently.
  • Some cooks add a splash of cream at the very end, but honestly, good technique and proper butter make it unnecessary and can actually dull the flavor.
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