Risotto with Mushrooms Parmesan (Print Version)

Creamy Italian risotto featuring Arborio rice, sautéed mushrooms, and Parmesan cheese with fresh herbs.

# Components:

→ Rice

01 - 1 ½ 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 - ½ cup dry white wine

→ Dairy

09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - ½ tsp salt, or to taste
12 - ¼ tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced mushrooms and cook until golden and liquid evaporates, about 6 to 8 minutes. Remove mushrooms and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute more.
03 - Stir in Arborio rice and cook, stirring frequently, until edges become translucent, about 2 minutes.
04 - Pour in dry white wine and stir until mostly absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring often. Wait until most broth is absorbed before adding next ladle. Continue until rice is creamy and al dente, about 18 to 20 minutes.
06 - Return sautéed mushrooms to skillet. Stir in remaining 2 tablespoons butter and Parmesan cheese. Season with salt and pepper. Cook for 2 minutes, then remove from heat.
07 - Dish the rice and garnish with additional Parmesan cheese and fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels restaurant-quality but comes together in under an hour with ingredients you probably already have.
  • The constant stirring becomes oddly soothing, turning dinner prep into something you actually look forward to.
  • Mushrooms become sweet and concentrated, and the Parmesan melts into every grain, making four servings disappear faster than you'd expect.
02 -
  • Risotto is forgiving if you understand its one rule: the rice needs constant, gentle heat and frequent stirring so it releases starch evenly—rushing this step ruins the whole thing, but once you see the creaminess developing, you'll never forget what it looks like.
  • Keep your broth warm the entire time; adding cold liquid will shock the rice and extend your cooking time by several minutes, which changes the texture and your mood.
  • Taste the rice at the 18-minute mark instead of setting a timer and walking away; risotto is done when the rice is tender but still has a slight firmness at the center, not when the clock says so.
03 -
  • Don't skip the toasting step with the raw rice; those 2 minutes create a barrier that helps the rice release starch gradually, which is literally the difference between creamy risotto and broken, mushy rice.
  • Finish with butter and cheese off the heat—this is called the mantecatura in Italian cooking, and it's what transforms your risotto from good to the kind of dish people remember.
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