Italian Mushroom Risotto Dish (Print View)

Luxurious creamy Arborio rice cooked with wild mushrooms and Parmesan for a rich main course.

# Components:

→ Rice and Broth

01 - 1 1/2 cups Arborio rice
02 - 5 cups warm vegetable broth

→ 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 - 1/2 cup dry white wine
09 - 3/4 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

# Preparation Steps:

01 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent. Incorporate minced garlic and cook for 1 minute, then add sliced mushrooms. Sauté mushrooms for 5 to 7 minutes until golden and liquids evaporate.
02 - Stir Arborio rice into the skillet and cook for 1 to 2 minutes, allowing the grains to toast slightly without browning.
03 - Pour in the dry white wine and stir until it has been fully absorbed by the rice.
04 - Ladle warm vegetable broth into the rice mixture one ladleful at a time, stirring frequently. Add more broth only after most of the liquid is absorbed. Continue this process for 18 to 20 minutes until the rice becomes creamy and al dente.
05 - Remove skillet from heat. Stir in cold cubed butter, grated Parmesan, and half of the chopped parsley. Season with salt and freshly ground black pepper to taste.
06 - Allow the risotto to rest for 2 minutes, then serve immediately garnished with the remaining parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but the whole thing comes together in under an hour.
  • The earthy mushrooms and nutty Parmesan create a depth that feels indulgent without being heavy.
  • Once you master the technique, you'll find yourself making this for friends because it always impresses.
02 -
  • Never walk away from risotto—the constant stirring isn't just tradition, it's what releases the starch and creates the creaminess, and you genuinely need to be present the whole time.
  • Taste a grain of rice frequently in the final minutes because the line between creamy and mushy happens in seconds, and every stove cooks differently.
  • Cold butter at the very end is what separates a good risotto from an unforgettable one; don't skip this step thinking melted butter will do the same thing because the chemistry is completely different.
03 -
  • The moment you feel the risotto is creamy enough, it probably is—overcooked rice becomes gluey and loses that distinct creamy-yet-textured quality that makes risotto special.
  • Stir with intention and rhythm, not frantically; gentle, consistent movement keeps the rice from settling and sticking to the bottom.
  • Save some of the pasta water from dinner or broth from another dish and freeze it in ice cube trays so you always have small amounts of warm liquid ready for cooking.
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