Creamy Mushroom Risotto (Printable)

Rich and velvety Italian rice with tender mushrooms, Parmesan, and cream.

# Ingredient List:

→ 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 oz 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
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons chopped fresh parsley for garnish

# Directions:

01 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add mushrooms and cook for 6-8 minutes until browned and tender. Stir in garlic and cook for 1 more minute. Remove mushrooms from the pan and set aside.
02 - In the same pan, add chopped onion and cook for 3-4 minutes until soft and translucent.
03 - Add Arborio rice and stir for 1-2 minutes, allowing the grains to toast lightly.
04 - Pour in the white wine, stirring until mostly absorbed.
05 - Add warm broth one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
06 - Return cooked mushrooms to the pan. Stir in Parmesan cheese, heavy cream, and remaining 2 tablespoons butter. Season with salt and pepper to taste.
07 - Remove from heat, cover, and let rest for 2 minutes. Garnish with parsley if desired and serve immediately.

# Expert Tips:

01 -
  • The texture is pure luxury without requiring a heavy cream base from the start.
  • It transforms simple pantry staples into a restaurant quality meal.
02 -
  • Never rinse the rice before cooking or you will wash away the starch needed for creaminess.
  • Constant stirring is crucial to prevent the rice from sticking to the bottom of the pan.
03 -
  • Sautéing the mushrooms separately ensures they brown nicely instead of steaming in the rice liquid.
  • Letting the risotto rest for a few minutes off the heat allows the flavors to meld properly.

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