Italian Mushroom Risotto (Printable)

Luxurious Arborio rice with sautéed wild mushrooms and Parmesan in a creamy Italian style.

# What You'll Need:

→ Rice and Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms and Vegetables

03 - 14 ounces mixed wild mushrooms (cremini, shiitake, porcini), cleaned and sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil

→ Finishing Touches

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

# How to Make It:

01 - Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 5 to 7 minutes until golden and moisture has evaporated.
03 - Incorporate Arborio rice, stirring for 1 to 2 minutes to lightly toast the grains.
04 - Pour in dry white wine and stir continuously until fully absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow most of the 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 of the chopped parsley. Season with salt and freshly ground black pepper to taste.
07 - Let the dish rest for 2 minutes, then serve immediately, garnished with remaining parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It tastes indulgent and fancy but becomes second nature once you understand the rhythm of adding broth.
  • Those earthy wild mushrooms soak up the creaminess in a way that makes even simple weeknight dinners feel like a celebration.
  • You can have it on the table in less than an hour, which means impressive food without spending your entire evening in the kitchen.
02 -
  • The temperature of your broth matters enormously; cold broth shocks the rice and stops the cooking process, while warm broth keeps everything moving together smoothly.
  • Resist the urge to stop stirring too early—the constant motion is what transforms the rice into something creamy, not the quality of the broth alone.
  • Risotto waits for no one, so have your table ready and bowls warming before you finish the last ladleful of broth.
03 -
  • If your risotto ever becomes too thick, add more warm broth one spoonful at a time until you reach the right consistency—it should flow slightly on the plate, not sit in a stiff mound.
  • For deepened flavor complexity, let your mushrooms caramelize a bit longer than you think necessary; the slight golden crust that forms is pure umami gold.
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