Creamy Mushroom Risotto (Printable)

Luscious Italian Arborio with sautéed mushrooms, white wine, and Parmesan for a velvety vegetarian main dish.

# 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)

# Steps:

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.
07 - Serve the risotto hot, topped with the reserved mushrooms, fresh parsley, and extra Parmesan if desired.

# Expert Advice:

01 -
  • The texture becomes impossibly creamy without using any cream in the actual cooking process, just the magic of Arborio rice releasing its starch
  • Earthy mushrooms paired with sharp Parmesan create that perfect umami balance that keeps you coming back for seconds
  • This is the kind of dish that makes people think you spent hours in the kitchen, even though it comes together in under an hour
02 -
  • Adding cold broth to hot rice will stop the cooking process and prevent proper creaminess, so keep your broth simmering in a separate pot
  • Stirring is non-negotiable with risotto, it's what releases the starch and creates that velvety texture without actually adding cream until the very end
03 -
  • Toast your rice grains until they make a subtle clicking sound when stirred against the pan, this ensures each grain maintains texture while becoming creamy
  • Let the risotto rest for 2 minutes off the heat before serving to allow the sauce to thicken slightly and the flavors to settle

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