Risotto Mushrooms Italian Dish (Print)

Creamy risotto combining Arborio rice, sautéed mushrooms, and Parmesan for a classic Italian main.

# What You 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, kept warm
08 - 1/2 cup dry white wine

→ Dairy

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

→ Seasonings

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

# Steps:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until golden and moisture evaporates, about 6 to 8 minutes. Remove and set aside.
02 - In the same skillet, cook onion until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
03 - Add Arborio rice to the skillet and stir continuously until the edges become translucent, roughly 2 minutes.
04 - Pour in the white wine and stir until mostly absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. 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. Cook an additional 2 minutes, then remove from heat.
07 - Serve immediately, garnished with extra Parmesan cheese and chopped parsley, if desired.

# Top Tips:

01 -
  • It feels restaurant-quality but comes together in under an hour at home.
  • The mushrooms add an earthy depth that makes even simple ingredients taste indulgent.
  • Once you master the technique, you'll make it again and again without thinking twice.
02 -
  • Cold broth will stop the rice from cooking properly and create a gluey texture instead of creamy—always keep it warm in a separate pot.
  • Stirring is important, but you don't need to stand there like a statue; gentle, frequent stirring every 20 seconds or so is enough to keep the rice from sticking.
  • The rice should flow slightly when plated, not stand up stiff—if it looks too thick, add a splash more warm broth right before serving.
03 -
  • Use a wooden spoon instead of a metal one—it won't scrape the bottom of the pan and disturb the delicate creaming process.
  • If you're nervous about timing, set a timer for 18 minutes and check the rice then; you can always cook longer, but you can't undo overcooked rice.
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