Mushroom Risotto 1
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Mushroom Risotto


For the Risotto:

  1. Arborio Rice: 1½ cups – This type of rice is essential for achieving the creamy texture of risotto.
  2. Mushrooms: 2 cups, sliced (You can use a mix of varieties like cremini, portobello, and shiitake).
  3. Chicken or Vegetable Broth: 4 cups – Keep it warm on the stovetop.
  4. Dry White Wine: ½ cup
  5. Onion: 1, finely chopped
  6. Garlic Cloves: 2, minced
  7. Butter: 2 tablespoons
  8. Olive Oil: 1 tablespoon
  9. Parmesan Cheese: ½ cup, freshly grated
  10. Salt and Pepper: To taste
  11. Fresh Parsley: Chopped, for garnish


  1. Prepare the Mushrooms:
    • In a large pan, heat a tablespoon of olive oil. Add the mushrooms and sauté until they are soft and browned. Season with salt and pepper, then remove from the pan and set aside.
  2. Sauté the Onions and Garlic:
    • In the same pan, melt 1 tablespoon of butter. Add the chopped onions and cook until they are translucent. Add the garlic and cook for another minute.
  3. Toast the Rice:
    • Add the Arborio rice to the pan and stir to coat with butter. Toast the rice for about 2 minutes until it becomes slightly translucent.
  4. Add Wine and Broth:
    • Pour in the white wine and stir until it is fully absorbed. Then, start adding the warm broth one ladle at a time, stirring constantly. Wait until each ladle of broth is almost completely absorbed by the rice before adding the next.
  5. Cook the Risotto:
    • Continue to add broth and stir the rice. The process should take about 18-20 minutes. The rice should be creamy and just tender.
  6. Add Mushrooms and Cheese:
    • Once the rice is cooked, stir in the sautéed mushrooms, remaining butter, and grated Parmesan cheese. Season with salt and pepper to taste.
  7. Garnish and Serve:
    • Serve the risotto warm, garnished with chopped parsley.


  • Stirring: Constant stirring is key to releasing the rice’s starches, which gives risotto its creamy texture.
  • Broth Temperature: Keep the broth warm throughout the cooking process, as adding cold broth can slow down the cooking.
  • Rice Doneness: The risotto should be al dente – tender but with a slight bite.
  • Serving: Risotto is best served immediately as it continues to thicken when it cools.

Enjoy your homemade Mushroom Risotto, a comforting and flavorful dish perfect for a cozy dinner!

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