Italian Mushroom Risotto (Printable)

A creamy dish with Arborio rice, sautéed wild mushrooms, Parmesan, and fresh herbs for a rich, comforting meal.

# 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 tablespoons unsalted butter
07 - 2 tablespoons olive oil

→ Finishing Touches

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

# How-To Steps:

01 - Heat olive oil and 2 tablespoons 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 moisture evaporates.
03 - Incorporate Arborio rice into the skillet and cook for 1 to 2 minutes, allowing it to toast slightly.
04 - Pour in dry white wine and stir continuously until fully absorbed.
05 - Gradually add warm vegetable broth one ladle at a time, stirring frequently. Allow most liquid to absorb before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove skillet from heat. Stir in cold butter cubes, grated Parmesan, and half the chopped parsley. Season with salt and pepper to taste.
07 - Let rest for 2 minutes, then serve garnished with remaining parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It looks and tastes restaurant-quality, but it's forgiving enough that even a small mistake won't ruin it.
  • The mushrooms get deep and nutty, and the constant stirring becomes almost meditative.
  • Finishing with cold butter and cheese creates this silky, almost glossy finish that makes every bite feel special.
02 -
  • If your broth is even a little cool, the rice gets shocked and won't cook evenly—keeping it simmering in its own pot makes a real difference.
  • Don't wander away during those final minutes of broth additions; risotto needs attention and frequent stirring to release the starch that makes it creamy.
  • The mantecatura step—where you add cold butter and cheese at the very end—is what separates good risotto from great risotto; don't skip it or rush it.
03 -
  • For a deeper, earthier risotto, use a mix of fresh and dried mushrooms; the dried ones concentrate flavor in a way fresh ones can't.
  • Cold butter at the very end is non-negotiable—it emulsifies with the cheese and creates that signature glossy, creamy finish you can't achieve any other way.
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