Italian Mushroom Risotto Delight (Printable Version)

Luxurious creamy Arborio rice with wild mushrooms and Parmesan, perfect for a hearty Italian main.

# What You Need:

→ Rice and Broth

01 - 1 1/2 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 - 1/2 cup dry white wine
09 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
10 - 2 tbsp cold unsalted butter, 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 tablespoons butter over medium heat in a large skillet. Add finely 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 moisture has evaporated.
03 - Add Arborio rice to the skillet, stirring continuously for 1 to 2 minutes to toast the grains lightly.
04 - Pour in dry white wine and cook, stirring, until fully absorbed by the rice.
05 - Ladle warm vegetable broth into the rice mixture one serving at a time, stirring frequently. Allow most liquid to absorb before adding more. Continue this process for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove from heat and stir in cold cubed butter, grated Parmesan, and half the chopped parsley. Season with salt and pepper to taste.
07 - Let the risotto rest for 2 minutes, then serve immediately garnished with remaining parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It feels indulgent but comes together in under an hour, making you look like you spent all day cooking.
  • Wild mushrooms add a depth that transforms simple rice into something genuinely special.
  • The constant stirring becomes almost meditative—you're not multitasking, just moving slowly through one beautiful process.
  • It's naturally vegetarian but sophisticated enough to serve alongside anything or stand alone as the main event.
02 -
  • Never cover the risotto while cooking—the steam trapped inside will make it gluey and stodgy instead of creamy.
  • The warm broth is non-negotiable; cold broth lowers the pan temperature and throws off the whole cooking timeline.
  • Constant stirring isn't just technique, it's essential—it agitates the starch out of the rice, which is what gives risotto its velvety body.
  • If your risotto seems too thick at the end, you can stir in warm broth by the spoonful until it reaches the right consistency.
03 -
  • If your broth isn't hot when you need it, the rice will cook unevenly—keep that second pot simmering quietly the entire time.
  • Don't skip the cold butter at the end; it's what transforms creamy rice into silky risotto, and it's the difference between good and unforgettable.
Go Back