Mushroom Risotto

This elegant Italian classic features creamy, slow-cooked Arborio rice infused with a rich, earthy mushroom broth. Finished with sautéed wild mushrooms, butter, and Parmigiano-Reggiano, it offers an incredibly luxurious and comforting texture.

Mushroom Risotto
  • Prep time: 16 minutes
  • Cook time: 21 minutes
  • Total time: 37 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1.5 cups Arborio rice
  • 1 pound mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
  • 5 cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

  1. In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm over low heat throughout the cooking process.
  2. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large, wide saucepan or Dutch oven over medium-high heat.
  3. Add the sliced mushrooms and sauté for 6 to 8 minutes until they are deeply browned and release their moisture; transfer them to a plate and set aside.
  4. In the same pan, add another tablespoon of butter and olive oil, then sauté the chopped onion for 4 minutes until translucent.
  5. Add the garlic and Arborio rice, stirring constantly for 2 minutes to toast the grains until they are translucent at the edges.
  6. Pour in the white wine, stirring continuously until the liquid is fully absorbed by the rice.
  7. Add a ladleful (about 1/2 cup) of the warm vegetable broth to the rice, stirring frequently, and wait until the liquid is almost completely absorbed before adding another ladleful.
  8. Continue adding broth and stirring for about 20 minutes, until the rice is creamy but still retains a slight bite (al dente).
  9. Stir the cooked mushrooms back into the pan, then remove from heat and vigorously stir in the remaining 2 tablespoons of butter and the Parmigiano-Reggiano to create a glossy sauce.
  10. Season with salt and pepper, garnish with chopped fresh parsley, and serve immediately in warm bowls.

Tips

  • Never use cold broth, as adding cold liquid cools down the cooking process and prevents the rice from releasing its starches properly.
  • Stir frequently but not constantly; stirring is what coaxes the starch out of the rice to create the signature creamy texture.
  • Risotto should have a wavy, loose consistency ('all'onda') rather than being stiff or dry; add an extra splash of broth at the end if it is too thick.

Frequently Asked Questions

Can I use regular white rice instead of Arborio?

No, you must use a short-grain, high-starch rice like Arborio, Carnaroli, or Vialone Nano to achieve the signature creamy texture of a proper risotto.

What can I substitute for the white wine?

You can omit the wine and replace it with an equal amount of vegetable broth plus a squeeze of fresh lemon juice at the end for acidity.

How do I reheat leftover risotto?

Risotto thickens as it cools. Reheat it on the stovetop over low heat, adding a splash of broth or water and a pat of butter to restore its creamy texture.