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Mushroom Risotto

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Mushroom Risotto is a creamy Italian classic made with Arborio rice, savory mushrooms, and Parmesan cheese. Slowly cooked to a velvety texture, this elegant dish delivers rich umami flavor and comforting warmth in every bite.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 16 ounces cremini, baby bella, or mixed mushrooms, sliced
  • 3 cloves garlic, minced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • 5 cups warm vegetable or chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup Parmesan cheese, freshly grated
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Warm the broth in a saucepan and keep it hot over low heat.
  2. In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat.
  3. Add the onion and cook for 3–4 minutes until softened.
  4. Stir in the mushrooms and cook for 6–8 minutes until browned and tender.
  5. Add the garlic and cook for 30 seconds until fragrant.
  6. Stir in the Arborio rice and cook for 1–2 minutes, coating the grains with the oil and butter.
  7. Pour in the white wine and stir until mostly absorbed.
  8. Add one ladleful of warm broth and stir frequently until absorbed.
  9. Continue adding broth one ladle at a time, stirring often and allowing each addition to absorb before adding more.
  10. Repeat until the rice is tender yet slightly firm in the center, about 20–25 minutes.
  11. Stir in the salt and black pepper.
  12. Remove the risotto from the heat.
  13. Add the Parmesan cheese and remaining 2 tablespoons of butter.
  14. Stir until creamy and smooth.
  15. Garnish with fresh parsley and serve immediately.

Notes

  • Arborio rice is essential for achieving the traditional creamy risotto texture.
  • Gradually adding warm broth helps release the rice’s starches and creates a velvety consistency.
  • Wild mushrooms such as shiitake, oyster, and porcini add deeper flavor.
  • For a vegetarian version, use vegetable broth.
  • Risotto is best served immediately but can be reheated with a splash of broth.
  • Finish with truffle oil or fresh herbs for an elevated presentation.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-risotto/