Save I never planned to fall in love with risotto, but one rainy Tuesday evening changed everything. My sister brought home a bag of wild mushrooms from the farmers market, still smelling like damp earth and moss. We had Arborio rice in the pantry and a half-open bottle of white wine in the fridge. What started as an experiment turned into the kind of dinner that makes you put your fork down and just smile.
The first time I served this to friends, I was convinced Id ruined it because the rice looked too loose. But after resting for two minutes, it thickened perfectly, and one friend actually asked if I trained in Italy. I laughed so hard I nearly spilled my wine. That night taught me that risotto has its own timing, and if you trust the process, it always comes together.
Ingredients
- Arborio rice: The short, starchy grains are what make risotto creamy without any cream. Dont skip this variety, long grain rice just wont work the same magic.
- Vegetable broth: Keep it warm on a back burner so the rice cooks evenly. Cold broth will shock the rice and slow everything down.
- Mixed wild mushrooms: I love using cremini, shiitake, and porcini together. The mix gives you earthy, meaty, and slightly sweet notes all at once.
- Yellow onion: Finely chop it so it melts into the background, adding sweetness without stealing the show.
- Garlic: Just two cloves, minced fine. It should whisper, not shout.
- Unsalted butter: You will use it twice, once to cook and once to finish. The cold cubes at the end make the risotto glossy and rich.
- Olive oil: A fruity olive oil adds a subtle flavor that plays beautifully with the mushrooms.
- Dry white wine: I use whatever I am drinking that night. Pinot Grigio or Sauvignon Blanc both work perfectly.
- Parmesan cheese: Freshly grated is a must. The pre-shredded stuff has anti-caking agents that make the risotto grainy instead of silky.
- Fresh parsley: A handful of bright green at the end wakes up the whole dish.
- Salt and black pepper: Season at the end because the Parmesan and broth already bring plenty of salt.
Instructions
- Start with the aromatics:
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until the butter foams. Add the chopped onion and let it cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet.
- Build the mushroom base:
- Toss in the garlic and cook for just one minute, then add all the sliced mushrooms. Let them sauté for 5 to 7 minutes without stirring too much so they get golden and caramelized, and any liquid they release evaporates completely.
- Toast the rice:
- Stir in the Arborio rice and cook for 1 to 2 minutes, letting the grains turn slightly translucent around the edges. You will hear a gentle crackling sound, thats when you know its ready.
- Deglaze with wine:
- Pour in the white wine and stir until the rice absorbs it completely. The kitchen will smell like a trattoria in Tuscany.
- Add broth gradually:
- Ladle in the warm broth one scoop at a time, stirring frequently and waiting until most of the liquid is absorbed before adding more. This slow process takes 18 to 20 minutes, but its where the creaminess happens.
- Finish with richness:
- When the rice is creamy and tender but still has a slight bite, remove the pan from the heat. Stir in the cold butter cubes, grated Parmesan, and half the parsley, then season with salt and pepper to taste.
- Rest and serve:
- Let the risotto sit for 2 minutes so it settles into the perfect consistency. Serve immediately, topped with the remaining parsley and extra Parmesan.
Save One winter night, I made this for my mom after a long week. She took one bite, closed her eyes, and said it tasted like the risotto she had in Milan thirty years ago. I dont know if that was true, but watching her face light up made me realize that some recipes are really just excuses to create moments worth remembering.
Making It Your Own
If you want deeper umami flavor, rehydrate a handful of dried porcini mushrooms in hot water for 20 minutes, then chop them and add them with the fresh mushrooms. Strain the soaking liquid through a coffee filter and use it to replace some of the vegetable broth. The intensity it adds is unreal. You can also swap the vegetable broth for chicken broth if you are not strictly vegetarian, it gives the risotto a rounder, more savory backbone.
What to Serve Alongside
This risotto is rich and filling, so I like to serve it with something light and bright. A simple arugula salad with lemon and shaved Parmesan works beautifully, or roasted asparagus if you want something warm. For wine, a crisp Pinot Grigio or a lightly oaked Chardonnay balances the creaminess without overpowering the mushrooms. If you are feeling fancy, finish each plate with a drizzle of truffle oil, but go easy because a little goes a long way.
Storage and Reheating
Risotto is always best fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. When you reheat it, add a splash of warm broth or water and stir gently over low heat until it loosens up again. You can also transform leftovers into crispy risotto cakes by forming them into patties and pan-frying in a little butter until golden on both sides.
- Dont microwave risotto on high or it will turn gummy and sad.
- If the rice has thickened too much, add liquid slowly until it looks creamy again.
- Leftover risotto makes an incredible base for arancini if you are feeling ambitious.
Save This risotto has become my go-to when I want to slow down and actually enjoy cooking. Theres something meditative about standing at the stove, stirring and adding broth, watching it transform spoonful by spoonful into something golden and comforting.
Recipe Questions & Answers
- → What type of rice is best for this dish?
Arborio rice is preferred for its high starch content, which creates the creamy texture typical of this dish.
- → Can I use different mushrooms?
Yes, mixed wild mushrooms like cremini, shiitake, and porcini add varied flavors and textures.
- → Why add white wine during cooking?
White wine adds a subtle acidity and depth, balancing the creamy and earthy mushroom flavors.
- → How do I know when the rice is done?
The rice should be creamy and tender but still slightly firm to the bite (al dente).
- → What finishing touches enhance this dish?
Cold butter cubes, freshly grated Parmesan, and chopped parsley add richness, flavor, and freshness.