Creamy Mushroom Risotto (Printable Page)

A rich and creamy rice dish with sautéed mushrooms and Parmesan cheese, perfect for a cozy meal.

# What You Need:

→ Rice

01 - 1 1/2 cups Arborio rice

→ Mushrooms

02 - 12 oz cremini or button mushrooms, sliced
03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter

→ Aromatics

05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups warm vegetable broth
08 - 1/2 cup dry white wine

→ Dairy

09 - 1/2 cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional, for garnish)

# Steps:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until golden and moisture evaporates, about 6 to 8 minutes. Remove and set aside.
02 - In the same skillet, add onion and cook until translucent, approximately 3 minutes. Stir in garlic and cook for an additional minute.
03 - Add Arborio rice to the pan and stir continuously until edges are translucent, about 2 minutes.
04 - Pour in the white wine and stir until mostly absorbed by the rice.
05 - Ladle warm vegetable broth into the rice one portion at a time, stirring frequently. Add the next ladle only after most of the liquid is absorbed. Continue until rice is creamy and al dente, approximately 18 to 20 minutes.
06 - Stir in sautéed mushrooms, remaining 2 tablespoons butter, and Parmesan cheese. Season with salt and pepper, cook for 2 minutes then remove from heat.
07 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It tastes like restaurant-quality food but comes together in under an hour, which feels like cheating in the best way.
  • The butter and mushrooms create this umami-rich sauce that coats every grain of rice, making it feel indulgent without being heavy.
  • Once you understand the rhythm of adding broth, you'll feel like you know a secret that fancy cooks keep to themselves.
02 -
  • Never skip toasting the rice—I learned this when I added broth directly to untoasted rice and ended up with porridge instead of risotto, and I'm still a little embarrassed about it.
  • Keep your broth warm in a separate pot. Cold broth will cool down the rice and stretch out your cooking time unpredictably, which throws off the whole balance.
  • Don't walk away. Risotto demands your attention for about 20 minutes, but this is actually a gift—you're forced to slow down and be present with what you're making.
03 -
  • Use a wooden spoon with a flat edge—it helps you scrape the bottom of the pan and distribute the rice evenly as you stir.
  • If you want to make this for a dinner party, you can prep everything up to the point of adding the broth, then do the final 20 minutes of cooking while your guests are seated and talking. The aroma of risotto cooking is part of the experience.
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