Creamy Mushroom Risotto (Printable Version)
Velvety Italian rice with golden mushrooms and Parmesan
# What You Need:
→ 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)
# How to Make It:
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 -
- The way the rice transforms into pure silk is absolutely magical
- Its one of those dishes that makes people think you spent hours when it really just needs your attention and love
02 -
- Resist the urge to walk away, risotto demands your company at the stove
- The rice continues cooking after you remove it from heat, so pull it when it is slightly firmer than you want
03 -
- Stirring too vigorously breaks the rice grains, gentle folding motion is all you need
- A splash of truffle oil at the very end transforms this into something restaurant worthy