Mushroom Risotto
A luxurious, creamy Italian classic that highlights the earthy depth of mushrooms in every velvety bite.
Ingredients
- •1.5 cups Arborio rice (300g)
- •1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced
- •5 cups vegetable broth, kept warm
- •1/2 cup dry white wine
- •2 tablespoons extra virgin olive oil
- •3 tablespoons unsalted butter
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup freshly grated Parmesan cheese
- •2 tablespoons fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat the vegetable broth in a saucepan over low heat and keep it simmering throughout the cooking process.
- 2
In a large heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sauté the mushrooms until golden brown and moisture has evaporated, then remove them from the pan and set aside.
- 3
In the same pan, add the remaining olive oil and 1 tablespoon of butter. Sauté the onion until translucent, then add the garlic and cook for another minute.
- 4
Add the Arborio rice to the pan and toast it for 2 minutes, stirring constantly until the edges are translucent.
- 5
Pour in the white wine and stir until it is fully absorbed by the rice.
- 6
Add the warm broth one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle; continue this process for about 18-20 minutes until the rice is al dente.
- 7
Stir the cooked mushrooms back into the risotto.
- 8
Remove from heat and stir in the remaining tablespoon of butter and the Parmesan cheese to create a creamy finish.
- 9
Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.
💡 Chef tips
- Always use warm broth; adding cold liquid to the rice will shock the grains and prevent them from releasing the starch needed for a creamy texture.
- For a dairy-free version, omit the butter and Parmesan, replacing them with a drizzle of high-quality truffle oil and nutritional yeast.
- Do not rinse the Arborio rice before cooking, as you need the surface starch to achieve the signature creamy consistency.
✅ How it should turn out
The finished risotto should be creamy and slightly flowing, with tender rice grains that still have a subtle bite, smelling intensely of earthy mushrooms and savory cheese.