Mushroom Italian Risotto (Printable)

Creamy Italian rice with sautéed mushrooms and Parmesan, delivering rich flavor and comforting texture.

# What You Need:

→ 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 vegetable broth, kept warm
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, for garnish)

# How to Make It:

01 - Heat olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Add sliced mushrooms and sauté 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. Stir in minced garlic and cook for an additional 1 minute.
03 - Add Arborio rice to the skillet and cook while stirring until edges become translucent, about 2 minutes.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Begin adding warm vegetable broth one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladleful. Continue until rice is creamy and al dente, about 18 to 20 minutes.
06 - Stir in sautéed mushrooms, 2 tablespoons unsalted butter, and grated Parmesan cheese. Season with salt and black pepper. Cook for 2 more minutes, then remove from heat.
07 - Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The butter and Parmesan finish transforms humble rice into something restaurant-worthy without any fussy techniques.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want to impress without stress.
  • Mushrooms add an earthy depth that somehow makes this feel both comforting and sophisticated at the same time.
02 -
  • Never leave the risotto unattended or stop stirring during the broth addition—those constant small movements are what coax out the starch and create that creamy texture.
  • Cold broth will set you back in your timing and texture; keeping it warm on a separate burner is the single most important thing I've learned about this dish.
  • The risotto will thicken slightly as it rests, so serve it when it's just slightly looser than you think it should be.
03 -
  • If you accidentally add too much broth and the risotto becomes soupy, simply cook it down uncovered for a minute or two, stirring gently, until it reaches that ideal creamy consistency.
  • Using half vegetable broth and half chicken broth adds another layer of depth without overwhelming the delicate mushroom flavor.
Go back