Creamy Mushroom Risotto (Printable)
A luxurious Italian rice dish with tender Arborio, earthy mushrooms, and creamy Parmesan. Perfect for a comforting meal.
# What You Need:
→ Rice and Broth
01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm
→ Mushrooms
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 12 ounces cremini or button mushrooms, sliced
06 - 2 cloves garlic, minced
→ Aromatics
07 - 1 small yellow onion, finely chopped
08 - ½ cup dry white wine
→ Finishing
09 - ½ cup grated Parmesan cheese
10 - ¼ cup heavy cream
11 - 2 tablespoons unsalted butter, additional
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley, optional for garnish
# Directions:
01 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes until they are browned and tender. Stir in the minced garlic and cook for an additional minute. Remove the cooked mushrooms from the pan and set them aside.
02 - Using the same pan, add the finely chopped onion and cook for 3 to 4 minutes until it becomes soft and translucent.
03 - Add the Arborio rice to the pan and stir for 1 to 2 minutes, allowing the grains to lightly toast.
04 - Pour in the dry white wine, stirring continuously until it is mostly absorbed by the rice.
05 - Begin adding the warm vegetable broth one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process for approximately 18 to 20 minutes, until the rice is creamy and cooked al dente.
06 - Return the cooked mushrooms to the pan. Stir in the grated Parmesan cheese, heavy cream, and the remaining 2 tablespoons of unsalted butter. Season generously with salt and freshly ground black pepper to taste.
07 - Remove the risotto from heat, cover the pan, and let it rest for 2 minutes. Garnish with chopped fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- It&s surprisingly simple to master, even if it feels fancy.
- The creamy texture and earthy mushroom flavor will hug you from the inside out.
02 -
- Using warm broth is non-negotiable; cold broth shocks the rice and slows down cooking, affecting the final texture.
- Don&t stop stirring when adding broth; that continuous motion is what coaxes out the starch for ultimate creaminess.
03 -
- Always use a wide, heavy-bottomed pan for risotto; it promotes even cooking and allows for better evaporation, resulting in a creamier dish.
- If you&re out of white wine, a splash of dry vermouth or even a tablespoon of white wine vinegar diluted with water can add a similar acidic lift to the dish.