Mushroom Risotto
A luxurious, velvety Italian classic that balances earthy mushrooms with a rich, creamy finish.
Ingredients
- •1.5 cups Arborio rice (300g)
- •5 cups chicken or vegetable stock (1.2L), kept warm
- •1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced
- •2 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup dry white wine (120ml)
- •1/2 cup freshly grated Parmesan cheese (50g)
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Heat one tablespoon of olive oil in a large pan over medium-high heat and sauté the mushrooms until golden brown and moisture has evaporated; set aside.
- 2
In a large heavy-bottomed pot, heat the remaining oil and one tablespoon of butter over medium heat, then sauté the onion until translucent.
- 3
Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until the edges of the grains become translucent.
- 4
Pour in the white wine and stir until completely absorbed by the rice.
- 5
Add the warm stock one ladle at a time, stirring frequently and waiting until the liquid is almost fully absorbed before adding the next ladle; continue this for about 18-20 minutes until the rice is al dente.
- 6
Stir the cooked mushrooms back into the risotto.
- 7
Remove from heat and stir in the remaining tablespoon of butter, Parmesan cheese, parsley, salt, and pepper.
- 8
Cover the pot and let it rest for 2 minutes before serving to allow the flavors to meld.
💡 Chef tips
- Always keep your stock warm in a separate pot; adding cold stock to the rice will shock the grains and prevent them from releasing their starch.
- Do not rinse your Arborio rice before cooking, as you need the surface starch to create the signature creamy texture.
- If you have leftovers, store them in an airtight container for up to 3 days; reheat with a splash of water or stock to loosen the texture.
✅ How it should turn out
The finished risotto should be creamy and slightly loose, with the rice grains tender but retaining a slight bite, smelling deeply of earthy mushrooms and savory Parmesan.