Savory Mushroom Risotto Parmesan (Printable version)

Creamy risotto featuring mixed mushrooms, Arborio rice, and Parmesan cheese, perfect for a warm meal.

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced

→ Rice

02 - 1 ½ cups Arborio rice

→ Aromatics & Flavor

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - ⅓ cup plus 1 tbsp dry white wine
08 - 4 cups vegetable broth, kept warm
09 - ⅔ cup freshly grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed pan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to release its aroma.
03 - Increase heat to medium-high, add the sliced mixed mushrooms, and sauté for 5–7 minutes until golden and moisture has evaporated.
04 - Stir in Arborio rice and cook for 1–2 minutes until the grains are lightly toasted and well coated with fat.
05 - Pour in the dry white wine, stirring until it has fully absorbed into the rice.
06 - Reduce heat to medium. Add warm vegetable broth one ladle at a time, stirring frequently and waiting for each addition to absorb before adding more. Continue for about 20 minutes until the rice is creamy and cooked al dente.
07 - Remove from heat. Stir in remaining 1 tablespoon butter and freshly grated Parmesan cheese. Season with salt and black pepper to taste.
08 - Allow the risotto to rest for 2 minutes, then garnish with chopped fresh parsley and serve immediately.

# Expert advice:

01 -
  • It feels restaurant quality but comes together in your own kitchen, no fancy techniques required
  • The earthy mushrooms and creamy Parmesan create a comfort dish that makes ordinary weeknights feel special
  • Once you master the stirring rhythm, you'll find it meditative and relaxing rather than fussy
02 -
  • The broth must stay warm in a separate pot. Cold broth is the number one risotto killer because it shocks the rice and stops the cooking process
  • Never walk away from the stove during the stirring phase. Risotto demands your attention, but it's that engagement that creates something special
  • The risotto should flow on the plate, not stand up stiff. If it's too thick at the end, add a splash of warm broth or pasta water to loosen it
03 -
  • Use a wooden spoon for stirring, not metal. It feels better in your hand and won't scratch your pan, plus it naturally moves at the right pace for risotto
  • The most common mistake is either undercooking the rice (it stays chalky) or overcooking it (it becomes mushy). Trust your taste and bite a grain to check. Al dente is your goal
  • If you're cooking for a crowd, you can prep everything up through the toasting step a few hours ahead, then finish the broth addition just before serving for maximum creaminess

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