Savory Mushroom Risotto Parmesan (Print Version)
Creamy risotto with mixed mushrooms and Parmesan, slow-cooked to a rich, comforting finish.
# Recipe Ingredients:
→ Mushrooms
01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
→ Rice
02 - 1 ½ cups Arborio rice
→ Aromatics & Flavor
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - ⅓ cup plus 1 tbsp dry white wine
08 - 4 cups vegetable broth, kept warm
09 - ⅔ cup freshly grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat 2 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed pan over medium heat. Add chopped onions and cook for 3 to 4 minutes until soft and translucent.
02 - Add minced garlic to the pan and cook for 1 minute while stirring constantly to release aroma.
03 - Increase heat to medium-high, add sliced mushrooms, and sauté for 5 to 7 minutes until golden brown and moisture has evaporated.
04 - Stir in Arborio rice and continue cooking for 1 to 2 minutes until grains are lightly toasted and fully coated with fats.
05 - Pour in the dry white wine and stir until it is completely absorbed by the rice.
06 - Reduce heat to medium. Add warm vegetable broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. Continue for about 20 minutes until rice is creamy and al dente.
07 - Remove pan from heat. Stir in remaining 1 tbsp butter and freshly grated Parmesan cheese. Season with salt and black pepper to taste.
08 - Let risotto rest for 2 minutes, then garnish with chopped parsley and serve immediately.
# Expert Advice:
01 -
- It feels fancy and restaurant-quality, but honestly, it's just rice and mushrooms having a slow conversation in butter—no fancy equipment or years of training required.
- The earthy mushrooms and creamy Parmesan create this umami comfort that makes you feel cared for, like someone wrapped a warm blanket around your dinner plate.
- It comes together in under an hour, perfect for those nights when you want something special without the stress of multi-step cooking.
02 -
- The broth must stay warm—this is non-negotiable. Cold broth added to the rice will lower the temperature and mess with your cooking time and texture. Keep it simmering in another pot or use a kettle.
- Stirring matters, but it's not constant stirring. You're not making risotto angry; you're coaxing it gently. Stir every 30 seconds or so, not obsessively every 5 seconds—I learned this the hard way and wore myself out for no reason.
- Don't walk away. Risotto needs your attention for those 20 minutes. It's not a set-and-forget dish, but honestly, that attentiveness is part of its charm. Use those 20 minutes to relax, to be present, to remember why you're cooking in the first place.
03 -
- A heavy-bottomed pan is your best friend here—it distributes heat evenly and prevents the bottom from scorching while you're stirring. Cast iron or a good stainless steel saucepan both work beautifully.
- If you're nervous about timing, remember that risotto is forgiving within reason. If it needs 5 more minutes to reach the perfect texture, give it 5 more minutes. The rice will tell you when it's ready; trust your senses over the clock.