Italian Mushroom Risotto Delight (Printable Version)

A luxurious blend of Arborio rice and wild mushrooms finished with Parmesan and fresh herbs.

# Ingredient List:

→ Rice and Broth

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

→ 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 serving
10 - 2 tbsp unsalted butter, cold and cubed
11 - 2 tbsp chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the 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 mushrooms turn golden and release their moisture.
03 - Add Arborio rice to the skillet and cook for 1 to 2 minutes, stirring frequently to gently toast the grains.
04 - Pour in dry white wine and cook, stirring, until fully absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring constantly. Allow the liquid to almost completely absorb before adding more. Continue this process for 18 to 20 minutes until the rice is creamy and al dente.
06 - Remove from heat and stir in cold butter cubes, freshly grated Parmesan cheese, and half of the chopped parsley. Season with salt and freshly ground black pepper to taste.
07 - Let the risotto rest for 2 minutes. Serve immediately, garnished with remaining parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It feels indulgent but comes together in under an hour with minimal ingredients.
  • The mushrooms give it an earthy depth that makes it feel restaurant-quality without any magic tricks.
  • It's the kind of dish that makes weeknight dinners feel like you've done something special.
02 -
  • Don't walk away or multitask; risotto needs your attention because the constant stirring is what coaxes the creaminess out of the rice.
  • The broth must stay warm, or you'll cool down the rice and interrupt the cooking process—poor temperature management is the main reason risotto turns out sticky instead of creamy.
  • Taste the rice toward the end; it should be tender but with a slight firmness in the center, not mushy or chalky.
03 -
  • If your risotto ever becomes too thick before serving, don't panic—just stir in a splash of warm broth or pasta water to loosen it back up.
  • Investing in good Arborio rice and real Parmigiano-Reggiano makes a noticeable difference in the final dish, so it's worth buying the real thing.
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