Creamy Mushroom Risotto Parmesan

I was stirring a pot one rainy evening when I finally understood what all the fuss was about. The rice had gone from stubborn and chalky to something soft, almost cloud-like, clinging to the spoon in a way that made me slow down and pay attention. That's when risotto stopped feeling like a chore and started feeling like a conversation between me and the stove.

I made this for my sister on a Tuesday night when nothing else felt right. We sat at the kitchen counter with our bowls, scraping up every last bit, and she said it tasted like comfort. I think that's exactly what risotto is supposed to be.

Ingredients

• Cremini or button mushrooms: Slice them evenly so they cook at the same rate, and don't crowd the pan or they'll steam instead of caramelize.
• Olive oil and butter: This combination gives you both flavor and a higher smoke point, so the mushrooms can really brown without burning.
• Yellow onion: Chop it fine so it disappears into the rice, adding sweetness without any chunky texture.
• Garlic cloves: Add these after the onion softens so they don't turn bitter or burn in the hot pan.
• Arborio rice: The short, starchy grains are what make risotto creamy without needing flour or thickeners.
• Dry white wine: It adds brightness and cuts through the richness, but make sure it's something you'd actually drink.
• Vegetable broth: Keep it warm on a back burner so the rice doesn't seize up when you add it.
• Parmesan cheese: Grate it fresh if you can, the pre-shredded stuff has coatings that keep it from melting smoothly.
• Heavy cream: Just a splash at the end makes everything glossy and ties the flavors together.
• Unsalted butter: Stir it in at the finish for a silky texture that feels almost luxurious.
• Salt, black pepper, and parsley: Season carefully, the Parmesan is already salty, and the parsley adds a fresh note right before serving.

Instructions

Sauté the Mushrooms:

Heat the oil and butter until they shimmer, then add the mushrooms in a single layer if you can. Let them sit undisturbed for a minute so they get golden on one side, then stir and cook until most of the liquid evaporates and they smell sweet and earthy, about 7 minutes total.

Cook the Aromatics:

Remove half the mushrooms and set them aside. Add the chopped onion to the pan and cook until it turns soft and translucent, about 3 to 4 minutes, then stir in the garlic and let it bloom for just a minute.

Toast the Rice:

Pour in the Arborio rice and stir it around so every grain gets coated in the oil and butter. Let it toast for about 2 minutes until the edges look a little translucent and you hear a faint crackling sound.

Add the Wine:

Pour in the white wine and stir constantly as it bubbles and soaks into the rice. It should smell bright and a little tangy, and it'll be absorbed in about 2 minutes.

Build the Risotto:

Start adding the warm broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. This takes patience, about 18 to 20 minutes, but it's what coaxes the starch out of the rice and makes everything creamy.

Finish and Serve:

When the rice is tender but still has a little bite, stir in the reserved mushrooms, Parmesan, cream, and butter. Season with salt and pepper, give it a final stir, and serve it right away while it's still loose and glossy.

Save

There's a moment near the end when the risotto goes from looking like soup to looking like silk. That's when I always take a breath and realize I've just made something worth sitting down for.

Choosing Your Mushrooms

I usually grab cremini because they're reliable and flavorful, but I've also mixed in shiitake or even a handful of dried porcini soaked in warm water. The porcini add a deep, almost smoky note, and you can pour the soaking liquid into your broth for extra richness.

Getting the Texture Right

Risotto should flow slowly across the plate, not sit in a stiff mound. If it looks too thick, loosen it with a splash of broth or even a spoonful of pasta water if you have it. The consistency will tighten as it cools, so err on the side of slightly loose when you plate it.

What to Serve Alongside

I like to keep it simple with a green salad dressed in lemon and olive oil, maybe some crusty bread to soak up any extra creaminess left in the bowl. A glass of chilled Pinot Grigio or Sauvignon Blanc feels right, something crisp to balance all that butter and cheese.

• If you have leftovers, press them into patties and pan fry them the next day for crispy risotto cakes.
• You can swap the vegetable broth for chicken broth if you're not cooking for vegetarians, it adds a little more body.
• Taste before you add salt, the Parmesan and broth can already be pretty salty on their own.

Save

This is the kind of dish that makes you want to stay in the kitchen a little longer. It rewards attention, and it always tastes like someone cared.

Recipe FAQs

→ What type of mushrooms work best for this dish?

Cremini or button mushrooms are commonly used, but shiitake or porcini add deeper flavor variations.

→ Can the white wine be omitted during cooking?

Yes, you can substitute with additional vegetable broth, though wine adds subtle acidity and depth.

→ How can I achieve the creamy texture in this dish?

Gradually adding warm broth to the rice while stirring helps release starches, resulting in a smooth, velvety consistency.

→ Is it necessary to toast the Arborio rice before adding liquids?

Toasting the rice briefly enhances the nutty flavor and helps maintain a firm texture during cooking.

→ What are suitable garnishes for serving?

Fresh parsley and extra grated Parmesan are excellent for enhancing both appearance and flavor.