Italian Mushroom Risotto Delight (Printable)

Luxurious Arborio rice combined with wild mushrooms and Parmesan for a rich, creamy Italian main dish.

# Ingredient List:

→ Rice and Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms and Vegetables

03 - 14 oz mixed wild mushrooms (cremini, shiitake, porcini), cleaned and sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil

→ Finishing Touches

08 - ½ cup dry white wine
09 - ¾ cup freshly grated Parmesan cheese, plus extra for serving
10 - 2 tbsp cold unsalted butter, cubed
11 - 2 tbsp chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 5 to 7 minutes until golden and moisture has evaporated.
03 - Incorporate Arborio rice and cook for 1 to 2 minutes, stirring to lightly toast the grains.
04 - Pour in the white wine and stir until fully absorbed by the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove from heat; stir in cold butter cubes, Parmesan cheese, and half of the parsley. Season with salt and freshly ground black pepper.
07 - Allow to rest for 2 minutes before serving, garnished with remaining parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • It feels restaurant quality but comes together in less than an hour, which is the kind of magic that makes you feel like a real cook.
  • There's something deeply satisfying about watching the rice transform from individual grains into something silky and cohesive.
02 -
  • Risotto waits for no one—once it's done, it needs to go straight to the table because sitting around lets it get gluey and dense.
  • If your broth is cold when you add it, the rice temperature drops and the cooking slows down unpredictably, which is why keeping it warm in a separate pot matters more than any fancy technique.
03 -
  • If your risotto ever becomes too thick before the rice finishes cooking, add a splash of warm broth or even warm water—there's no shame in adjusting on the fly.
  • The cold butter at the end is what transforms good risotto into silky, restaurant-quality risotto, so don't skip this step or use warm butter from the counter.
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