Description
This Creamy Mushroom Risotto is the ultimate comfort food – silky, luxurious Arborio rice cooked with earthy mushrooms, white wine, and Parmesan cheese. Restaurant-quality results at home with straightforward technique!
Ingredients
Scale
For the Risotto:
- 1½ cups Arborio rice
- 6-7 cups low-sodium chicken or vegetable broth
- 1 pound mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ¾ cup dry white wine
- 1 cup Parmigiano-Reggiano cheese, freshly grated (plus extra for serving)
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional Additions:
- 1 tablespoon truffle oil for finishing (luxury upgrade!)
- ½ cup heavy cream for extra richness
- Splash of lemon juice for brightness
Instructions
- Warm the Broth: Pour the chicken or vegetable broth into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep it warm throughout the cooking process – adding cold broth would shock the rice and interrupt the cooking. Reduce to lowest heat to maintain warmth without evaporating.
- Prepare the Mushrooms: Clean mushrooms with a damp towel or mushroom brush – don’t wash them as they absorb water. Slice them about ¼-inch thick. Set aside a handful of the prettiest slices for garnish if desired.
- Sauté the Mushrooms: In your large, heavy-bottomed saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the mushrooms and cook without stirring for 2-3 minutes to develop golden-brown color. Then stir and continue cooking for 5-7 minutes total until the mushrooms are golden and any liquid has evaporated. Season with salt and pepper. Remove mushrooms to a plate and set aside.
- Sauté the Aromatics: In the same pan, add remaining tablespoon of olive oil and 1 tablespoon butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent but not browned. Add minced garlic and thyme, cooking for 30 seconds until fragrant.
- Toast the Rice: Add the Arborio rice to the pan with the onions. Stir constantly for 2-3 minutes until the rice grains are coated with oil and butter, and the edges become slightly translucent. This toasting step is crucial for texture and helps the grains maintain their shape. You should hear a slight crackling sound.
- Add the Wine: Pour in the white wine and stir constantly until it’s almost completely absorbed by the rice, about 2-3 minutes. The alcohol will cook off, leaving just the flavor. The pan will release aromatic steam – breathe it in!
- Begin Adding Broth: Using a ladle, add one ladleful (about ¾ cup) of warm broth to the rice. Stir frequently until the liquid is almost completely absorbed. The rice should be at a gentle simmer, not a rapid boil. Adjust heat if needed.
- Continue the Rhythm: Continue adding broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes total. You don’t need to stir constantly every second, but you should stir every 30-60 seconds and never walk away from the pot for long.
- Add the Mushrooms Back: After about 15 minutes, when the rice is halfway cooked, stir in the sautéed mushrooms (except your reserved garnish mushrooms). This allows their flavors to meld with the rice.
- Test for Doneness: After 20-25 minutes of adding broth, start tasting the rice. It should be al dente – tender but with a slight firmness in the center, never mushy or chalky. The risotto should be creamy and flow slowly when you spoon it onto a plate (all’onda, meaning “like a wave”).
- Finish with Mantecatura: Remove from heat. Stir in the remaining 2 tablespoons butter and the grated Parmesan cheese vigorously. This final enrichment creates incredible creaminess and glossy texture. Taste and adjust seasoning with salt and pepper. If the risotto seems too thick, stir in a bit more warm broth.
- Serve Immediately: Spoon risotto into shallow bowls. Garnish with reserved sautéed mushrooms, extra grated Parmesan, chopped fresh parsley, and freshly cracked black pepper. Drizzle with truffle oil if using. Serve immediately while hot and creamy – risotto waits for no one!
Notes
- Stirring Frequency: You don’t need to stir constantly without stopping, but frequent stirring (every 30-60 seconds) is important to release starch and prevent sticking.
- Broth Amount: You may not need all the broth, or you might need slightly more. It depends on your rice, heat level, and pan size. Keep extra broth warm just in case.
- Timing: Total cooking time from first broth addition to done is typically 25-30 minutes. Don’t rush by adding broth too quickly or cooking at too high heat.
- Consistency: Risotto should be creamy and slightly loose, not stiff. It will thicken as it sits.
- Fresh Parmesan Only: Pre-grated Parmesan won’t melt properly – always grate fresh from a block.
- Wine Substitute: If avoiding alcohol, use extra broth plus 1 tablespoon lemon juice for acidity.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course / Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: About 1½ cups (1/4 of recipe as main course)
- Calories: 445
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg