Italian Mushroom Creamy Risotto (Printable)

A creamy Italian dish with Arborio rice, wild mushrooms, Parmesan, and fresh herbs, perfect for dinner.

# What You’ll Need:

→ Rice and Broth

01 - 1 1/2 cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms and Vegetables

03 - 14 oz mixed wild mushrooms (cremini, shiitake, porcini), cleaned and sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil

→ Finishing Touches

08 - 1/2 cup dry white wine
09 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
10 - 2 tbsp cold unsalted butter, cubed
11 - 2 tbsp chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute, then stir in the sliced mushrooms. Sauté for 5 to 7 minutes until mushrooms are golden and all liquid has evaporated.
03 - Incorporate Arborio rice and cook for 1 to 2 minutes, stirring constantly to lightly toast the grains.
04 - Pour in dry white wine and stir continuously until the liquid is fully absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow liquid to mostly absorb before adding more. Continue this process for 18 to 20 minutes until rice is creamy and al dente.
06 - Remove pan from heat. Stir in cold butter cubes, Parmesan cheese, and half of the chopped parsley. Season with salt and freshly ground black pepper to taste.
07 - Let the risotto rest for 2 minutes. Serve immediately, garnished with remaining parsley and extra Parmesan cheese.

# Expert Hints:

01 -
  • The rice becomes so creamy you wont believe theres no cream involved, just patience and good stirring.
  • Each bite tastes like a warm hug from an Italian grandmother you wish you had.
  • It looks fancy enough for guests but forgiving enough for a weeknight when you need something special.
02 -
  • Never rinse the Arborio rice before cooking. The starch on the surface is what makes risotto creamy, and washing it away means you lose all that silky texture.
  • If you add the broth too quickly, the rice wont release its starch properly and youll end up with something closer to soup than risotto.
  • Cold butter at the end is the secret to that glossy, restaurant-quality finish. Room temperature butter just melts in without creating the same creamy emulsion.
03 -
  • Use a wide, shallow pan instead of a tall pot. The larger surface area helps the liquid evaporate evenly and the rice cook more consistently.
  • Stir often but not constantly. You want to encourage the starch to release, but over-stirring can break the grains and make the texture mushy.
  • Taste the rice a few minutes before you think its done. The perfect risotto is creamy but still has a slight firmness in the center of each grain, what Italians call al dente.
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