Risotto with Mushrooms Parmesan (Printable)

Creamy Arborio rice with sautéed mushrooms and Parmesan, delivering rich Italian flavors in every bite.

# What You’ll Need:

→ Rice

01 - 1 1/2 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 - 1/2 cup dry white wine

→ Dairy

09 - 1/2 cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 2 tbsp chopped fresh parsley (optional, for garnish)

# Directions:

01 - Heat olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Add sliced mushrooms and sauté until golden brown and liquid is evaporated, about 6 to 8 minutes. Remove mushrooms and set aside.
02 - In the same pan, add chopped onion and cook until translucent, approximately 3 minutes. Stir in minced garlic and cook for 1 additional minute.
03 - Add Arborio rice to the pan and stir continuously until the edges turn translucent, about 2 minutes.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 18 to 20 minutes until the rice is creamy and al dente.
06 - Stir sautéed mushrooms, 2 tablespoons unsalted butter, and grated Parmesan cheese into the rice. Season with salt and pepper. Cook for 2 more minutes, then remove from heat.
07 - Serve immediately, garnished with additional Parmesan cheese and chopped fresh parsley, if desired.

# Expert Tips:

01 -
  • The constant stirring becomes meditative, turning cooking into a moment just for you.
  • Cremini mushrooms create an umami depth that makes four servings feel impossibly luxurious.
  • It comes together in under an hour but tastes like you've been cooking all day.
02 -
  • Never walk away from risotto—the constant stirring isn't busywork, it's how the rice becomes creamy instead of mushy or starchy.
  • Cold broth will slow the cooking and result in uneven rice, so keep that pot of broth simmering the entire time.
  • If you add all the liquid at once, you'll end up with something closer to rice soup, and no amount of stirring will fix it.
03 -
  • Buy good Parmesan and grate it fresh—pre-grated cheese has anti-caking agents that won't melt as smoothly into your creamy rice.
  • Risotto waits for no one, so have your table set and people ready to eat the moment you finish cooking, because it's best served immediately while it's still glossy and warm.
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