Creamy Mushroom Risotto (Printer-friendly)

Luscious Italian-style risotto featuring golden mushrooms and rich Parmesan

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter

→ Risotto Base

04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 ½ cups Arborio rice
07 - ½ cup dry white wine
08 - 4 cups vegetable broth, kept warm
09 - 2 tbsp unsalted butter
10 - ½ cup freshly grated Parmesan cheese
11 - ½ cup heavy cream
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan (optional)

# Directions:

01 - Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden brown and tender, about 7 minutes. Season with salt and pepper. Remove half the mushrooms and set aside for garnish.
02 - In a large saucepan, melt 2 tbsp butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the Arborio rice to the onion mixture and cook, stirring, for 2 minutes until the rice is lightly toasted and glossy.
04 - Pour in the white wine and stir until almost completely absorbed.
05 - Add one ladleful of warm vegetable broth to the rice and stir gently. When the liquid is absorbed, add another ladleful. Continue adding broth, stirring frequently, allowing each addition to absorb before adding the next, until the rice is creamy and al dente, about 18–20 minutes.
06 - Stir in the sautéed mushrooms (reserving the garnish), heavy cream, and Parmesan cheese. Cook for another 2-3 minutes until the risotto is creamy and well combined. Season with salt and pepper to taste. Serve hot, topped with the reserved mushrooms, fresh parsley, and extra Parmesan if desired.

# Expert Advice:

01 -
  • The mushrooms get golden and crispy in the pan first, creating depth that store-bought risotto could never achieve
  • Everything happens in one pot while you sip wine and stir, making it feel like self-care rather than work
  • That moment when the cream and Parmesan hit the hot rice and suddenly it's restaurant-quality velvet
02 -
  • Warm broth is non-negotiable—cold liquid halts the cooking process and makes the rice release starch unevenly
  • Constant stirring isn't actually required, but frequent stirring is what guarantees that creamy texture everyone loves
03 -
  • Never wash Arborio rice—those surface starches are what make risotto creamy
  • Let the risotto rest for 1-2 minutes off the heat before serving, allowing it to thicken slightly

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