Italian mushroom creamy risotto (Printable)

Luxurious creamy risotto with wild mushrooms, Arborio rice, and Parmesan for an elegant Italian dish.

# Ingredient List:

→ Rice and Broth

01 - 1½ 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 unsalted butter, cold and 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 chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and sauté for 5 to 7 minutes until golden and moisture evaporates.
02 - Add Arborio rice to the skillet and cook for 1 to 2 minutes, stirring constantly to lightly toast the grains.
03 - Pour in dry white wine and stir until fully absorbed by the rice.
04 - Add warm vegetable broth one ladle at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue this method for 18 to 20 minutes until rice is creamy and al dente.
05 - Remove from heat. Stir in cold cubed butter, grated Parmesan, and half the chopped parsley. Season with salt and freshly ground black pepper to taste.
06 - Allow to rest for 2 minutes. Serve immediately, garnished with remaining parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The risotto becomes silky and forgiving once you understand the rhythm of stirring and broth additions.
  • Earthy wild mushrooms turn this into something that feels restaurant-worthy but tastes homemade in the best way.
  • It comes together in under an hour and makes people think you've been cooking all day.
02 -
  • Never, ever let the broth cool down; cold broth will shock the rice and interrupt the cooking process, resulting in a grainy rather than creamy outcome.
  • The risotto thickens as it sits, so if you're worried it seems too loose at the end, remember it will set up further—overcompensating with less broth leaves you with gluey rice.
  • Constant stirring isn't just technique; it's what coaxes the starch from the rice and creates that signature creamy sauce without any cream.
03 -
  • Having your broth warm in a separate pot on a back burner is a game-changer; the temperature consistency matters more than you'd expect.
  • If you're cooking for guests, you can prepare the mushrooms and aromatics ahead of time, then start the rice cooking just before they arrive—the whole process is fast once you begin.
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