Description
This restaurant-quality Creamy Parmesan Risotto with Mushrooms features tender Arborio rice cooked to perfection with earthy sautéed mushrooms, rich Parmigiano-Reggiano, and a velvety texture that melts in your mouth. A classic Italian dish that’s surprisingly easy to master at home.
Ingredients
Scale
For the Risotto:
- 1½ cups Arborio rice
- 6 cups chicken or vegetable broth (low-sodium, kept warm)
- ½ cup dry white wine
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, finely diced
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
For the Mushrooms:
- 1 pound mixed mushrooms (cremini, button, shiitake), sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 sprigs fresh thyme
- Salt and pepper, to taste
Instructions
- Prepare the broth: Pour the chicken or vegetable broth into a medium saucepan and bring to a gentle simmer over low heat. Keep it warm throughout the cooking process—this is crucial for proper risotto texture.
- Sauté the mushrooms: In a large skillet over medium-high heat, add 2 tablespoons butter and 1 tablespoon olive oil. Once the butter melts and foams, add the sliced mushrooms in a single layer (work in batches if needed to avoid overcrowding). Let them cook undisturbed for 3-4 minutes until golden brown on the bottom. Stir, add thyme, and season with salt and pepper. Continue cooking for another 3-4 minutes until mushrooms are tender and deeply browned. Set aside and keep warm.
- Start the risotto base: In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the diced shallots and cook for 2-3 minutes until softened and translucent but not browned. Add the minced garlic and cook for 30 seconds until fragrant.
- Toast the rice: Add the Arborio rice to the pan and stir constantly for 2-3 minutes. The grains should become slightly translucent around the edges and smell lightly nutty. This toasting step is essential for flavor development and helps the rice maintain some texture.
- Deglaze with wine: Pour in the white wine and stir continuously until it’s almost completely absorbed by the rice, about 2 minutes. The alcohol will cook off, leaving behind wonderful flavor.
- Begin adding broth: Using a ladle, add one cup of warm broth to the rice. Stir frequently (not constantly) until the liquid is almost completely absorbed. The mixture should bubble gently. Adjust the heat as needed to maintain a steady simmer.
- Continue the gradual addition: Continue adding broth one ladle at a time (about ¾ cup), stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 20-25 minutes total. You want the rice to be creamy but still have a slight al dente bite in the center of each grain.
- Test for doneness: After about 20 minutes, start tasting the rice. It should be tender but with a slight firmness in the center—not mushy or crunchy. You may not need all the broth, or you might need a bit more. Trust your taste and texture judgment.
- Finish the risotto: When the rice reaches the perfect texture, remove from heat. Stir in the remaining 2 tablespoons of cold butter and the freshly grated Parmesan cheese. Stir vigorously for 1-2 minutes—this “mantecatura” creates the final creamy, glossy texture. The risotto should flow like lava when you tilt the pan. If it’s too thick, add a splash more broth.
- Combine with mushrooms: Gently fold in three-quarters of the sautéed mushrooms, reserving some for garnish. Taste and adjust seasoning with salt and freshly ground black pepper.
- Serve immediately: Divide the risotto among warmed serving bowls. Top each portion with the reserved mushrooms, a sprinkle of fresh parsley, and additional Parmesan if desired. Risotto waits for no one—serve immediately while it’s hot and creamy!
Notes
- Stirring frequency: You don’t need to stir constantly, but do stir frequently enough to prevent sticking and encourage even cooking. Every 30-45 seconds is about right.
- Broth amount: The 6 cups is approximate. You might use slightly more or less depending on your rice, pan, and heat level.
- Wine substitute: If avoiding alcohol, use extra broth plus 1 tablespoon lemon juice for acidity.
- Make it richer: For extra indulgence, stir in 2-3 tablespoons of heavy cream along with the final butter and cheese.
- Leftovers: Risotto is best fresh, but leftovers can be transformed into arancini (fried rice balls) the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 385
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg