Creamy Mushroom Risotto (Printable)
Luscious Italian rice with earthy mushrooms, Parmesan, and cream
# Ingredient List:
→ Mushrooms
01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
→ Risotto Base
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 ½ cups Arborio rice
07 - ½ cup dry white wine
08 - 4 cups vegetable broth, kept warm
09 - 2 tbsp unsalted butter
10 - ½ cup freshly grated Parmesan cheese
11 - ½ cup heavy cream
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan (optional)
# Directions:
01 - Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden brown and tender, about 7 minutes. Season with salt and pepper. Remove half the mushrooms and set aside for garnish.
02 - In a large saucepan, melt 2 tbsp butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the Arborio rice to the onion mixture and cook, stirring, for 2 minutes until the rice is lightly toasted and glossy.
04 - Pour in the white wine and stir until almost completely absorbed.
05 - Add one ladleful of warm vegetable broth to the rice and stir gently. When the liquid is absorbed, add another ladleful. Continue adding broth, stirring frequently, allowing each addition to absorb before adding the next, until the rice is creamy and al dente, about 18–20 minutes.
06 - Stir in the sautéed mushrooms (reserving the garnish), heavy cream, and Parmesan cheese. Cook for another 2-3 minutes until the risotto is creamy and well combined. Season with salt and pepper to taste. Serve hot, topped with the reserved mushrooms, fresh parsley, and extra Parmesan if desired.
# Expert Tips:
01 -
- That moment when wine hits hot rice and fills your kitchen with the most incredible aroma
- The way mushrooms get golden and concentrated, almost meaty, while becoming something entirely different
02 -
- Risotto waits for no one, so have your bowls ready and your guests at the table before you start the final step
- The rice continues cooking in the bowl, so remove from heat when it still has a tiny crunch in the very center
03 -
- Rest your Parmesan at room temperature for 30 minutes before grating, it melts into the risotto much more beautifully than cold cheese
- That splash of truffle oil mentioned in the notes transforms this into something that tastes restaurant-quality