Pin this A luxurious, velvety risotto made with arborio rice, sautéed mushrooms, white wine, and Parmesan cheese — a comforting Italian classic.
I first discovered the magic of homemade mushroom risotto on a trip to Florence, and ever since, it's been my go-to dish for special occasions or when I crave a bit of kitchen therapy. The aroma that fills the house while slowly stirring the rice is almost as rewarding as the first creamy bite.
Ingredients
- Mushrooms & Aromatics: 2 tbsp olive oil, 1 tbsp butter, 1 small onion (finely chopped), 2 garlic cloves (minced), 12 oz (340 g) cremini or mixed mushrooms (sliced)
- Rice & Liquids: 1½ cups arborio rice, 1⁄2 cup dry white wine, 5 cups vegetable broth (kept warm)
- Creaminess & Flavor: 1⁄2 cup freshly grated Parmesan cheese, 2 tbsp butter (extra), salt and freshly ground black pepper (to taste), 2 tbsp chopped fresh parsley (optional), truffle oil (optional, for drizzling)
Instructions
- Sauté Mushrooms & Aromatics:
- 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.
- Toast Rice:
- Stir in the arborio rice and cook for 1–2 minutes until lightly toasted and coated.
- Add Wine & Broth:
- Pour in the white wine and stir until fully absorbed. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each addition is mostly absorbed before adding more.
- Finish Creamy Texture:
- Continue this process for 20–25 minutes, until rice is al dente and mixture is creamy. Remove from heat. Stir in Parmesan and remaining butter. Adjust seasoning with salt and pepper. Let sit for 2 minutes, then serve topped with reserved mushrooms, parsley, and a drizzle of truffle oil if using.
Pin this This risotto was a hit at our family Sunday dinner, with everyone taking seconds before we knew it. It's now a staple dish that brings us together for laughter and good food.
Serving Suggestions
Pair this creamy risotto with a crisp green salad or roasted vegetables to round out the meal.
Substitutions & Variations
Try mixing different varieties of mushrooms or add a splash of cream for extra richness. For vegan option, use non-dairy butter and leave out Parmesan.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to loosen the texture.
Pin this Give this classic Italian risotto a try and savor its luxurious texture. Each spoonful is comfort: perfect for treating yourself or loved ones.
Frequently Asked Recipe Questions
- → What type of mushrooms work best?
Cremini, button, or wild mixed mushrooms offer rich flavor and texture for this dish.
- → How do I achieve a creamy consistency?
Gradually add warm broth and stir constantly, allowing starches to create a velvety finish.
- → Can I substitute arborio rice?
Carnaroli or Vialone Nano rice are suitable alternatives for similar creamy results.
- → Is it possible to make this dairy-free?
Skip butter and cheese, and use olive oil or a plant-based alternative for flavor and texture.
- → How can I add more flavor depth?
Use a mix of wild mushrooms, finish with truffle oil, or stir in a splash of cream at the end.
- → What wine pairs well with this dish?
Pinot Grigio or Chardonnay complement the rich, savory flavors beautifully.