Creamy Mushroom Risotto Parmesan (Print Version)

Velvety Arborio rice cooked with sautéed mushrooms, butter, cream, and Parmesan for a flavorful Italian main.

# Recipe Ingredients:

→ Mushrooms

01 - 14 oz cremini or button mushrooms, sliced
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter

→ Aromatics

04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced

→ Rice

06 - 1 ½ cups Arborio rice

→ Liquids

07 - ½ cup dry white wine
08 - 4 cups vegetable broth, kept warm

→ Finishing

09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - ¼ cup heavy cream
11 - 2 tbsp unsalted butter
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Heat olive oil and 1 tbsp butter in a large skillet or saucepan over medium heat. Add the mushrooms and sauté until golden brown and most moisture evaporates, about 7 minutes. Remove half the mushrooms and set aside for garnish.
02 - Add the onion to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 additional minute.
03 - Add the Arborio rice and stir continuously for 2 minutes until grains are well-coated and slightly translucent.
04 - Pour in the white wine and cook, stirring, until the liquid is fully absorbed.
05 - Begin adding warm vegetable broth one ladleful (about ½ cup) at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue until rice is creamy and al dente, approximately 18 to 20 minutes. All broth may not be needed.
06 - Reduce heat to low. Stir in reserved mushrooms, Parmesan, heavy cream, and 2 tbsp butter. Season with salt and pepper to taste. Cook for 2 more minutes until creamy and heated through.
07 - Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • It turns a handful of simple ingredients into something that tastes like you've been cooking all day, even though you haven't.
  • The mushrooms get so golden and sweet that they almost melt into the rice, leaving little pockets of earthy flavor in every bite.
  • It's one of those dishes that makes you look like you know what you're doing, even if you're still figuring it out.
02 -
  • Keep the broth warm the whole time, cold liquid will stop the cooking process and make the rice take forever to soften.
  • Don't walk away during the stirring, it only takes a few minutes of inattention for the rice to stick and scorch on the bottom.
  • Taste the rice as you go, you want it creamy and tender but not mushy, with just a little firmness in the center of each grain.
03 -
  • Use a wide, shallow pan instead of a tall pot, it helps the liquid evaporate evenly and speeds up the cooking.
  • Stir with a wooden spoon, it's gentler on the rice and won't scrape up any stuck bits that could turn bitter.
  • Add the Parmesan off the heat so it melts smoothly without clumping or turning grainy from too much direct heat.

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