Risotto with Mushrooms Creamy (Printable)

A creamy Italian rice dish blending Arborio rice, sautéed mushrooms, and Parmesan cheese for a rich taste.

# What You'll Need:

→ Rice

01 - 1 ½ 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 warm vegetable broth
08 - ½ cup dry white wine

→ Dairy

09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter

→ Seasonings

11 - ½ tsp salt, or to taste
12 - ¼ 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 the sliced mushrooms and sauté until golden and liquid evaporates, about 6 to 8 minutes. Remove mushrooms and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic and cook for an additional 1 minute.
03 - Stir in the Arborio rice, cooking and stirring until the edges become translucent, about 2 minutes.
04 - Pour in the dry white wine and stir until it is mostly absorbed by the rice.
05 - Begin adding warm vegetable broth one ladleful at a time, stirring frequently. Allow most liquid to absorb before adding the next. Continue until the rice is creamy and al dente, about 18 to 20 minutes.
06 - Stir the sautéed mushrooms, 2 tablespoons unsalted butter, and grated Parmesan cheese into the rice. Season with salt and black pepper. Cook for 2 more minutes, then remove from heat.
07 - Dish immediately, garnished with extra Parmesan cheese and chopped parsley if desired.

# Expert Hints:

01 -
  • It transforms a handful of pantry staples into something that tastes restaurant-worthy without any fancy techniques.
  • The process becomes meditative once you understand the rhythm of stirring and adding broth—it's the kind of cooking that actually relaxes you.
  • Creamy, rich, and completely satisfying while staying vegetarian and surprisingly light on the stomach.
02 -
  • The broth must be warm the entire time—I learned this the hard way when I used cold broth straight from the fridge and ended up with lumpy, starchy rice instead of the creamy dream I was after.
  • Stir frequently but not obsessively; constant violent stirring breaks down the rice grains and makes a gluey mess, while never stirring at all leaves dry patches that won't cook properly.
  • Don't wander away to check your phone or chat—risotto is a twenty-minute commitment where the rice is basically asking you to stay present with it.
03 -
  • The difference between good risotto and great risotto is often just one thing: tasting the rice throughout cooking so you catch that moment when it goes from firm to perfectly tender, instead of guessing based on time.
  • Cold butter stirred in at the very end—what Italians call mantecatura—is what transforms creamy rice into something silky and luxurious; this final step is where the magic lives, so don't skip it or rush it.
Go Back