Risotto Mushrooms Parmesan Dish (Printer View)

Creamy Arborio rice blended with sautéed mushrooms and rich Parmesan for a hearty Italian main.

# Components:

→ Rice

01 - 1 ½ 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 vegetable broth, kept warm
08 - ½ cup dry white wine

→ Dairy

09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - ½ tsp salt, or to taste
12 - ¼ tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional, for garnish)

# Method:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until golden and liquid evaporates, about 6 to 8 minutes. Remove mushrooms and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
03 - Stir in Arborio rice and cook while stirring until edges become 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 most liquid is absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 18 to 20 minutes.
06 - Stir in sautéed mushrooms, remaining 2 tablespoons butter, and grated Parmesan. Season with salt and pepper. Cook for 2 additional minutes, then remove from heat.
07 - Serve immediately, garnished with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -
  • It's restaurant-quality but honestly forgiving once you understand the rhythm of stirring and patience.
  • Mushrooms absorb and amplify every ounce of butter and broth, creating silky richness that feels indulgent without pretension.
  • Four servings means you can feed people you care about something that tastes like you spent all day cooking.
02 -
  • Cold broth is the enemy—if you add it straight from the fridge, the rice seizes up and the risotto becomes chunky instead of silky.
  • Constant stirring isn't just a suggestion; it's what coaxes the starch out of the rice and creates that creamy texture without any cream.
  • The risotto will look looser than you expect when it's done, but it thickens slightly as it sits, so stop cooking while it still flows gently on the plate.
03 -
  • Keep your broth actively simmering in another pot the whole time—this makes a bigger difference than you'd think because each addition of warm liquid keeps the rice cooking evenly.
  • Add the final butter and cheese off the heat, not while the pan is on the burner, so they incorporate smoothly without any risk of breaking.
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