Italian Mushroom Risotto Dish (Printable Version)

Creamy risotto with wild mushrooms, Arborio rice, and Parmesan, ideal for a comforting Italian 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 fresh parsley, chopped
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

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

# Expert Tips:

01 -
  • It turns a handful of simple ingredients into something that feels like a special occasion without any fuss.
  • The slow stirring becomes unexpectedly meditative, especially after a long day.
  • You can taste every layer: the wine, the mushrooms, the nutty Parmesan all distinct but perfectly blended.
  • Leftovers (if there are any) make incredible arancini the next day.
02 -
  • If you add the broth too fast, the rice won't release enough starch and you'll end up with a thin, watery texture instead of that signature creaminess.
  • Cold butter stirred in at the end (a trick called mantecatura) is what gives risotto that glossy, luxurious finish—don't skip it.
  • Taste the rice a few minutes before you think it's done; al dente means tender with just a hint of firmness in the very center, not crunchy.
03 -
  • Use a wide, shallow pan instead of a tall pot—more surface area means better evaporation and creamier results.
  • Keep your broth at a gentle simmer the whole time; ladling in hot liquid keeps the cooking steady and prevents the rice from seizing up.
  • Don't over-stir—frequent stirring is important, but constant stirring can make the rice gummy instead of tender.
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