Description
This Creamy Mushroom Risotto recipe is a rich and comforting Italian classic made with arborio rice, sautéed mushrooms, white wine, and Parmesan. It’s the perfect weeknight dinner or elegant side, loaded with umami flavor and a luxuriously creamy texture without using any cream. Ideal for cozy nights or dinner parties.
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 small shallot, finely chopped
2 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine
4 cups vegetable or chicken broth, kept warm
8 ounces cremini or mixed mushrooms, sliced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon fresh thyme leaves or chopped parsley (optional)
Instructions
1. In a heavy-bottomed saucepan, heat olive oil and 1 tablespoon butter over medium heat.
2. Add chopped shallot and cook until translucent, about 3 minutes.
3. Stir in garlic and cook for another 30 seconds.
4. Add mushrooms and sauté until golden and tender, about 6–8 minutes.
5. Stir in arborio rice and toast for 1–2 minutes, coating it with the oil and butter.
6. Pour in white wine and stir until mostly absorbed.
7. Begin adding warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more.
8. Continue this process for 20–25 minutes, until rice is tender but slightly al dente.
9. Stir in remaining butter and Parmesan cheese. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh thyme or parsley and extra Parmesan if desired.
Notes
Stirring is essential for creaminess—don’t skip it!
Keep the broth warm throughout; cold broth slows down the cooking.
For extra depth, mix in a few dried porcini mushrooms with fresh ones.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg