Creamy Mushroom Risotto (Print Version)
A velvety Italian comfort dish with arborio rice, sautéed mushrooms, white wine, and freshly grated Parmesan cheese.
# Ingredients:
→ Mushrooms & Aromatics
01 -
2 tbsp olive oil
02 -
1 tbsp butter
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
12 oz (340 g) cremini or mixed mushrooms, sliced
→ Rice & Liquids
06 -
1½ cups arborio rice
07 -
½ cup dry white wine
08 -
5 cups vegetable broth, kept warm
→ Creaminess & Flavor
09 -
½ cup freshly grated Parmesan cheese
10 -
2 tbsp butter (extra)
11 -
Salt and freshly ground black pepper, to taste
12 -
2 tbsp chopped fresh parsley (optional)
13 -
Truffle oil (optional, for drizzling)
# Steps:
01 -
Heat olive oil and 1 tbsp butter in a large sauté pan over medium heat. Add onion and cook for 5–6 minutes until soft and translucent. Add garlic and mushrooms. Sauté for 7–8 minutes until mushrooms are golden and any liquid has evaporated. Season with salt and pepper. Remove a few mushrooms for garnish, if desired.
02 -
Stir in the arborio rice and cook for 1–2 minutes until lightly toasted and coated.
03 -
Pour in the white wine and stir until fully absorbed.
04 -
Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each addition is mostly absorbed before adding more. Continue this process for 20–25 minutes, until rice is al dente and mixture is creamy.
05 -
Remove from heat. Stir in Parmesan and remaining butter. Adjust seasoning with salt and pepper.
06 -
Let sit for 2 minutes, then serve topped with reserved mushrooms, parsley, and a drizzle of truffle oil if using.
# Notes:
01 -
For extra creaminess, stir in a splash of cream or mascarpone at the end.
02 -
Use a mix of wild mushrooms for more depth of flavor.
03 -
Serve with a crisp white wine like Pinot Grigio or Chardonnay.