Creamy Mushroom Arborio Risotto (Print Version)

Luxurious mushroom and arborio risotto with rich Parmesan and white wine, a velvety Italian comfort classic.

# Components:

→ Mushrooms & Aromatics

01 - 2 tablespoons olive oil
02 - 1 tablespoon unsalted butter
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 12 ounces cremini or mixed mushrooms, sliced

→ Rice & Liquids

06 - 1 1/2 cups arborio rice
07 - 1/2 cup dry white wine
08 - 5 cups vegetable broth, kept warm

→ Creaminess & Flavor

09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tablespoons butter
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley (optional)
14 - Truffle oil, for drizzling (optional)

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add the onion and cook for 5 to 6 minutes until soft and translucent.
02 - Add minced garlic and sliced mushrooms. Sauté for 7 to 8 minutes until mushrooms are golden and their liquid has evaporated. Season with salt and pepper. Reserve a portion of mushrooms for garnish, if desired.
03 - Stir in arborio rice and cook for 1 to 2 minutes, stirring continuously, until the grains are lightly toasted and coated with fat.
04 - Pour in the white wine and stir until fully absorbed by the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring constantly. Allow each addition to absorb before adding the next. Continue for 20 to 25 minutes, until rice is al dente and the mixture is creamy.
06 - Remove from heat. Stir in freshly grated Parmesan cheese and the remaining 2 tablespoons butter. Adjust seasoning with salt and pepper to taste.
07 - Allow to rest for 2 minutes before serving. Top with reserved mushrooms, parsley, and a drizzle of truffle oil if using.

# Expert Advice:

01 -
  • Uses simple ingredients you probably have on hand
  • Achieves rich creamy results without any heavy cream
  • Gluten free with the right broth and wine
  • Comes together in under an hour with minimal prep
  • One pan keeps cleanup easy
02 -
  • A good risotto features both a satisfying bite to the rice and a creamy sauce
  • This recipe is naturally vegetarian and perfect for gluten free diets if using the right ingredients
  • It freezes reasonably well for a make ahead meal
  • Parmesan is always my favorite ingredient in this dish because its nutty richness truly pulls everything together One time my dad tried it and called it pure velvet on a spoon I have never forgotten that
03 -
  • Never skip toasting the rice It is a small step but gives huge payoff
  • Keep the broth warm on the back burner so it does not cool the rice down
  • Stir slowly and constantly to coax the starch out for true creaminess
  • Resist the urge to walk away the payoff for your patience is worth it
  • A final splash of truffle oil takes the dish from everyday to restaurant worthy

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