Creamy Mushroom Risotto
This creamy mushroom risotto is a classic Northern Italian rice dish made by slowly adding warm broth while stirring. Rich, velvety, and comforting, it’s finished with Parmesan and butter for a luxurious texture.
Equipment
- large sauté pan or saucepan
- wooden spoon
- ladle
- knife
- cutting board
Ingredients
- 1.5 cups Arborio rice
- 4 cups warm vegetable or chicken broth
- 1 small onion, finely chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 200 g mushrooms, sliced
- 0.5 cup dry white wine
- 0.5 cup grated Parmesan
- salt and pepper to taste
Instructions
- Cook onion in butter and olive oil over medium heat until soft and translucent.
- Add sliced mushrooms and cook until golden and tender.
- Add Arborio rice and stir continuously for 1–2 minutes to lightly toast the grains.
- Pour in the dry white wine and let it simmer until fully absorbed by the rice.
- Add warm broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more, until the rice is creamy and al dente.
- Stir in grated Parmesan and a knob of butter. Season with salt and pepper to taste and serve immediately.
Notes
Stir often but not aggressively to help release the rice’s starch. Always use warm broth for even cooking. The risotto should be creamy and slightly loose when served, not dry.