Risotto with Mushrooms Italian (Printable)

Creamy Arborio rice with sautéed mushrooms and Parmesan, delivering rich Italian flavors.

# What You Need:

→ Rice

01 - 1 1/2 cups Arborio rice

→ Mushrooms

02 - 12 oz cremini or button mushrooms, sliced
03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter

→ Aromatics

05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups warm vegetable broth
08 - 1/2 cup dry white wine

→ Dairy

09 - 1/2 cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional, for garnish)

# How-To:

01 - Heat olive oil and 1 tablespoon butter in a large skillet or saucepan over medium heat. Add mushrooms and cook until golden and liquid evaporates, about 6 to 8 minutes. Remove and set aside.
02 - In the same pan, cook onion until translucent, approximately 3 minutes. Add garlic and continue cooking for 1 minute.
03 - Add Arborio rice and stir continuously until edges turn translucent, about 2 minutes.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle. Continue until rice is creamy and al dente, around 18 to 20 minutes.
06 - Stir in sautéed mushrooms, 2 tablespoons butter, and Parmesan cheese. Season with salt and pepper. Cook for 2 additional minutes, then remove from heat.
07 - Plate immediately and garnish with extra Parmesan cheese and chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but feels manageable once you understand the rhythm of adding broth.
  • The mushrooms turn golden and meaty, making this substantial enough for vegetarians and meat-eaters alike.
  • It's genuinely faster than most people think, ready in under an hour from start to finish.
02 -
  • The broth must stay warm, or adding cold liquid will shock the rice and slow cooking—this is non-negotiable.
  • Don't walk away during the broth-adding phase; risotto needs your attention and stirring helps release the starch that makes it creamy.
  • Taste the rice before you think it's done; al dente means tender with a slight bite, not soft.
03 -
  • Use a combination of cremini and wild mushrooms if you can find them; the flavors layer instead of flatten.
  • If your rice seems to be cooking too fast and still seems firm before you've added all the broth, lower the heat slightly and add broth less frequently so you're not pushing too much liquid at it.
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