Mushroom Risotto
A creamy, comforting Italian classic featuring earthy mushrooms and perfectly al dente arborio rice.
Ingredients
- •1.5 cups arborio rice (300g)
- •5 cups vegetable broth (1.2L), kept warm
- •1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced
- •2 tablespoons extra virgin olive oil
- •2 tablespoons unsalted butter
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •1/2 cup dry white wine (120ml)
- •1/2 cup grated Parmesan cheese (50g)
- •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 one tablespoon of olive oil over medium-high heat. Add the mushrooms and sauté until browned and tender, then remove from the pan and set aside.
- 3
In the same pan, add the remaining olive oil and one 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 2-3 minutes, stirring constantly until the edges are translucent.
- 5
Pour in the white wine and stir until it has been completely absorbed by the rice.
- 6
Add the warm broth one ladle at a time, stirring frequently. Wait until each ladle of broth is almost fully absorbed before adding the next.
- 7
Continue this process for about 18-20 minutes until the rice is creamy but still has a slight bite (al dente).
- 8
Stir the cooked mushrooms back into the risotto, then fold in the remaining butter and Parmesan cheese.
- 9
Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.
💡 Chef tips
- Use a high-quality vegetable broth, as it provides the base flavor for the entire dish.
- Do not rinse the arborio rice before cooking; you need the surface starch to create the signature creamy texture.
- If you want a vegan version, simply omit the Parmesan cheese or substitute it with nutritional yeast.
✅ How it should turn out
The finished risotto should be velvety and loose, with a rich, earthy aroma and a perfect balance of savory umami flavors.