Italian Mushroom Creamy Risotto (Print)

Savor creamy Arborio rice with wild mushrooms and Parmesan, a comforting Italian main course.

# Components:

→ Rice and Broth

01 - 1 ½ 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 - ½ cup dry white wine
09 - ¾ cup freshly grated Parmesan cheese, plus extra for garnish
10 - 2 tbsp cold unsalted butter, cubed
11 - 2 tbsp chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute. Stir in the sliced mushrooms and sauté for 5 to 7 minutes until golden and liquid evaporates.
03 - Add Arborio rice to the skillet, stirring to coat, and cook for 1 to 2 minutes to lightly toast the grains.
04 - Pour in dry white wine and cook, stirring constantly, until the liquid is fully absorbed.
05 - Incorporate warm vegetable broth one ladle at a time, stirring frequently. Allow most liquid to absorb before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove from heat. Stir in cold butter cubes, grated Parmesan, and half the chopped parsley. Season with salt and black pepper to taste.
07 - Allow risotto to rest for 2 minutes before serving. Garnish with remaining parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, yet comes together in under an hour on any weeknight.
  • The earthiness of wild mushrooms mixed with creamy Arborio rice feels like comfort food that also impresses.
  • You'll discover that the stirring itself becomes meditative—no rushing, just you, the rice, and warmth.
02 -
  • Never walk away from risotto. The constant stirring isn't fussy; it's essential—it releases starch and creates creaminess.
  • Cold broth added to hot rice is your enemy; keep your broth warm the entire time so the rice never stops cooking.
  • The rice should look almost too wet when it's done. It will continue to absorb liquid as it sits; if it looks dry, it's overdone.
  • Arborio rice matters—its short grains and high starch content are what make risotto risotto.
03 -
  • For even deeper mushroom flavor, rehydrate dried porcini mushrooms in warm water for 20 minutes, then use that soaking liquid (strained) mixed into your broth—every bit of that flavor counts.
  • Cold butter added at the very end is the secret weapon; it emulsifies with the rice starch to create that glossy, creamy finish that feels almost luxurious.
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