Italian mushroom risotto dish (Printable Version)

Creamy Arborio rice with wild mushrooms, white wine, and Parmesan cheese in a classic Italian style.

# What You Need:

→ Rice and Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups warm vegetable broth

→ Mushrooms and Vegetables

03 - 14 oz mixed wild mushrooms (cremini, shiitake, porcini), cleaned and sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil

→ Finishing Touches

08 - ½ cup dry white wine
09 - ¾ cup freshly grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter, cold and cubed
11 - 2 tbsp chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 5 to 7 minutes until golden and liquids evaporate.
03 - Incorporate Arborio rice and cook for 1 to 2 minutes, stirring to toast grains slightly.
04 - Pour in dry white wine and stir until fully absorbed by the rice.
05 - Add warm vegetable broth by ladlefuls, stirring frequently. Wait until most liquid is absorbed before adding more, continuing for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove from heat. Stir in cold butter cubes, Parmesan cheese, and half of the chopped parsley. Season with salt and freshly ground black pepper to taste.
07 - Let the risotto rest for 2 minutes. Serve immediately, garnished with remaining parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like restaurant-quality elegance but comes together in under an hour, which feels like a small miracle.
  • The constant stirring becomes almost meditative once you settle into it, and the reward is creamy, luxurious spoonfuls that justify every moment.
02 -
  • Never stop stirring once you've started adding broth—this constant motion is what releases the rice's starch and creates the creaminess; neglect this step and you'll have something grainy and disappointing.
  • The broth must stay warm throughout; cold broth will cool down the pan and interrupt the cooking process, resulting in rice that doesn't cook evenly.
03 -
  • The final addition of cold butter and cheese does most of the work in creating silkiness; don't skip this step or use melted butter instead.
  • Grating Parmesan fresh from a wedge just before cooking ensures it melts evenly and doesn't clump, which pre-grated cheese tends to do.
Return