Risotto Mushrooms Parmesan Creamy (Print Version)

Tender Arborio rice blended with sautéed mushrooms and Parmesan for a creamy Italian main.

# What You'll Need:

→ Rice

01 - 1 ½ 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 - ½ cup dry white wine

→ Dairy

09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - ½ tsp salt, or to taste
12 - ¼ tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional, for garnish)

# How to Make It:

01 - Heat olive oil and 1 tablespoon butter in a large skillet or saucepan over medium heat. Add mushrooms and cook until golden and liquid evaporates, about 6–8 minutes. Remove and set aside.
02 - In the same pan, add onion and cook until translucent, around 3 minutes. Stir in garlic and cook for 1 minute.
03 - Add Arborio rice and cook, stirring, until edges become translucent, about 2 minutes.
04 - Pour in dry white wine and stir until mostly absorbed.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently. Allow most liquid to absorb before adding more. Continue until rice is creamy and al dente, approximately 18–20 minutes.
06 - Stir sautéed mushrooms, 2 tablespoons butter, and Parmesan cheese into the rice. Season with salt and pepper. Cook for 2 minutes more, then remove from heat.
07 - Serve immediately, garnished with additional Parmesan and fresh parsley if desired.

# Expert Tips:

01 -
  • The risotto turns silky and luxurious without cream, just butter and the rice's own starch doing the magic.
  • Mushrooms add such deep, earthy flavor that you'll forget this is vegetarian.
  • It comes together in under an hour and feels impressive enough for guests.
02 -
  • Your broth must stay warm—cold broth shocking the rice is why risotto turns gritty and stodgy instead of silky.
  • Stir constantly, especially after adding each ladleful, because that friction is what builds the creaminess.
  • Don't walk away thinking you can do other things; risotto demands your presence and attention for those 20 minutes.
03 -
  • Grate your Parmesan fresh and add it at the very end so it melts into the risotto rather than clumping up.
  • If you want to make this ahead, cook it about three-quarters of the way through, then finish it just before serving with the remaining broth and butter—it'll taste like you've been stirring all along.
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