Risotto Mushrooms Italian Dish (Print Version)

A creamy Italian rice dish with sautéed mushrooms, Parmesan, and fresh herbs for a comforting meal.

# What You'll Need:

→ Rice

01 - 1 1/2 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, warmed
08 - 1/2 cup dry white wine

→ Dairy

09 - 1/2 cup grated Parmesan cheese, plus extra for garnish
10 - 2 tbsp unsalted butter

→ Seasonings

11 - 1/2 tsp salt, to taste
12 - 1/4 tsp black pepper, to taste
13 - 2 tbsp chopped fresh parsley (optional)

# How to Make It:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until golden and liquid evaporates, about 6 to 8 minutes. Remove and set aside.
02 - In the same skillet, cook chopped onion until translucent, approximately 3 minutes. Add minced garlic and cook 1 minute more.
03 - Stir in Arborio rice, cooking and stirring until edges become translucent, about 2 minutes.
04 - Pour in the white wine and stir until nearly all liquid is absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Wait until most liquid is absorbed before adding next ladle. Continue until rice is creamy and al dente, about 18 to 20 minutes.
06 - Stir in sautéed mushrooms, 2 tablespoons butter, and Parmesan cheese. Season with salt and pepper and cook 2 more minutes. Remove from heat.
07 - Transfer to plates and garnish with extra Parmesan cheese and parsley if desired. Serve immediately.

# Additional Tips::

01 -
  • It tastes like restaurant-quality comfort in about 45 minutes, which honestly feels like cheating.
  • The constant stirring becomes almost therapeutic once you stop fighting it and lean into the rhythm.
  • Mushrooms add an earthy depth that makes vegetarians feel celebrated rather than accommodated.
02 -
  • The texture of risotto changes fast once it's done cooking—stop when the rice is al dente, not soft, because it will continue to absorb heat and moisture as it sits on the plate.
  • Stirring isn't busywork; the friction of the wooden spoon releases starch from the rice that creates the creamy sauce, so you can't rush or ignore this step.
  • Warm broth is non-negotiable—I learned this the hard way with cold broth that threw off my timing by several minutes and made the rice uneven.
03 -
  • Grate your Parmesan fresh right before finishing—pre-grated cheese has anti-caking agents that prevent it from melting as smoothly, which is the difference between silky and slightly grainy.
  • The moment you taste a grain of rice and it's almost done, remove the pan from heat immediately because risotto continues cooking slightly even after you stop stirring.
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