Italian Mushroom Risotto (Printable)

Creamy Arborio rice combined with sautéed wild mushrooms, Parmesan, and fresh herbs for a rich meal.

# What You'll Need:

→ Rice and Broth

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

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

# How to Make It:

01 - Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 5 to 7 minutes until golden and the moisture evaporates.
03 - Incorporate Arborio rice and cook for 1 to 2 minutes, stirring constantly to lightly toast the grains.
04 - Pour in dry white wine and cook, stirring frequently, until fully absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow most liquid to absorb before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove from heat. Stir in cold butter cubes, grated Parmesan, and half the chopped parsley. Season with salt and freshly ground pepper to taste.
07 - Let the mixture rest for 2 minutes. Serve immediately garnished with remaining parsley and extra Parmesan.

# Expert Hints:

01 -
  • The rice becomes impossibly creamy without any cream, just patience and technique that actually works.
  • Wild mushrooms absorb the heat and release their umami, making every spoonful feel indulgent.
  • It looks restaurant-worthy but comes together in under an hour, which is perfect for weeknight dinners that don't feel rushed.
02 -
  • If your broth isn't warm, the rice will stop cooking momentarily each time you add cold liquid, and the timing gets thrown completely off—keep it simmering in a separate pot.
  • Risotto waits for no one; it needs to be served immediately after that final 2-minute rest or it continues absorbing liquid and becomes thick rather than flowing creamily onto the plate.
  • Constant stirring isn't just tradition—it keeps the starch from settling and prevents sticking on the bottom, which is where the magic of creaminess actually happens.
03 -
  • If your risotto turns out too thick when plated, you've removed it from heat too soon; the creaminess continues to set as it cools, so aiming for a flowing consistency while still hot gives you room to breathe.
  • The cold butter at the end isn't optional—this is the secret that makes restaurant risotto taste different from home versions, so use real butter and add it off heat so it emulsifies rather than melts.
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