Mushroom Risotto
A luxurious, creamy Italian classic that highlights the deep, earthy flavors of sautéed mushrooms in every comforting 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 olive oil
- •3 tablespoons unsalted butter
- •1 small yellow onion, finely diced
- •3 cloves garlic, minced
- •1/2 cup freshly grated Parmesan cheese
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned and moisture has evaporated, about 5-7 minutes. Remove from the pan and set aside.
- 2
In a large heavy-bottomed pot, heat the remaining olive oil and one tablespoon of butter over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
- 3
Add the Arborio rice to the pot and toast, stirring constantly for 2 minutes 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 vegetable broth one ladle at a time, stirring frequently. Wait until each ladle of broth is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is al dente.
- 6
Stir the cooked mushrooms back into the risotto.
- 7
Remove the pot from the heat. Stir in the remaining two tablespoons of butter, the Parmesan cheese, parsley, salt, and pepper until the risotto is creamy and well-combined.
- 8
Serve immediately while hot.
💡 Chef tips
- Keep your broth at a low simmer in a separate pot; adding cold broth to the rice will shock the grains and slow down the cooking process.
- For a vegan version, substitute the Parmesan with nutritional yeast and use a plant-based butter alternative.
- Do not rinse the Arborio rice before cooking, as you need the surface starch to create the signature creamy texture.
✅ How it should turn out
The finished risotto should be velvety and creamy with a slight chew to the rice, smelling intensely of earthy mushrooms and savory Parmesan.