Mushroom Risotto
Mushroom Risotto is a comforting Italian rice dish known for its creamy texture, rich flavors, and elegant simplicity. Arborio rice slowly cooked with mushrooms, onions, garlic, and Parmesan cheese creates a silky and hearty meal that feels gourmet yet homely. This recipe captures the authentic Tuscan-style risotto experience right in your kitchen.
3 weeks ago
Ingredients
For the Risotto
Optional Add-ons
Nutrition Facts (per serving)
- Calories420
- Total Fat14 g
- Saturated Fat6 g
- Cholesterol25 mg
- Sodium650 mg
- Total Carbohydrate55 g
- Protein12 g
Instructions
- 1Warm the broth in a saucepan over low heat and keep it simmering throughout — warm broth helps rice cook evenly.
- 2In a large pan, heat olive oil and 1 tbsp butter. Add chopped onions and sauté until translucent (about 3 minutes). Add garlic and cook until fragrant.
- 3Add sliced mushrooms and cook on medium heat until they release their water and turn golden brown (5–6 minutes). Remove half of them and set aside for garnish.
- 4Add Arborio rice to the pan and stir for 1–2 minutes to coat the grains in oil and butter — this helps them absorb flavors and remain firm (al dente).
- 5Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
- 6Begin adding the warm broth, one ladle at a time. Stir constantly and let the liquid absorb before adding more. Continue this process for 18–20 minutes — the rice should be creamy and slightly firm at the center.
- 7Once the risotto reaches a thick, creamy consistency, stir in remaining butter and Parmesan cheese. Adjust salt and pepper to taste. If desired, stir in cream for extra richness.
- 8Turn off heat, cover, and let rest for 2–3 minutes to allow flavors to blend.
- 9Garnish with the reserved sautéed mushrooms, chopped parsley, and a drizzle of truffle oil if desired. Serve immediately while hot and creamy.
Storage Tips
- 1Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- 2Reheat gently over low heat with a splash of broth or milk to loosen the texture — avoid microwaving directly as it may dry out.
- 3Do not freeze risotto; freezing changes its creamy texture.
Pro Tips
- 1Use Arborio or Carnaroli rice only — short-grain rice releases starch slowly, giving risotto its signature creaminess.
- 2Keep the broth hot while adding to the rice — cold broth slows down the cooking process.
- 3Do not rush — adding liquid gradually and stirring constantly is the secret to perfect risotto.
- 4Never rinse Arborio rice; you’ll wash away the starch essential for the creamy texture.
- 5Finish with cold butter and Parmesan off heat — it gives risotto that glossy, restaurant-style finish.
