Creamy Mushroom Risotto with Parmesan
A rich and creamy stovetop mushroom risotto, infused with garlic, herbs, and finished with freshly grated Parmesan cheese. This comforting dinner recipe brings classic Italian flavors with an American twist, perfect for a satisfying family meal.
Ingredients
Check ingredients as you go.
- Main
- Finishing
- Seasoning
Let’s make it
Preparation
In a large skillet or heavy-bottomed saucepan, heat the olive oil and half the butter over medium heat until melted and shimmering.
Preparation
Add the finely chopped onion and sauté until translucent and softened, about 4-5 minutes. Then add the minced garlic and cook for another 1 minute until fragrant, stirring frequently to prevent burning.
Cooking Mushrooms
Add the sliced mushrooms to the pan, season with a pinch of salt and pepper, and cook until they release their moisture and become tender, about 7-8 minutes. Stir occasionally.
Cooking Rice
Stir in the Arborio rice, coating each grain with the butter and oil mixture. Toast the rice gently for about 2 minutes until it becomes slightly translucent at the edges.
Deglazing
If using, pour in the dry white wine, stirring constantly until the liquid has mostly evaporated. This step adds depth but can be skipped or replaced with a splash of broth.
Cooking Risotto
Begin adding the warm vegetable broth one ladle (about 120 ml) at a time, stirring frequently. Wait until the broth is nearly absorbed before adding the next ladle. Continue this process until the rice is creamy and tender but still slightly al dente, about 20-25 minutes.
Finishing
Once the rice is cooked to the desired consistency, remove the pan from heat and stir in the remaining butter and the freshly grated Parmesan cheese until melted and well combined. Adjust salt and pepper to taste.
Serving
Serve the risotto hot, garnished with chopped fresh parsley if desired, and additional Parmesan cheese on the side for serving.
Tips & notes
Use warm broth to ensure the risotto cooks evenly and achieves its creamy texture. Stir frequently to release the rice's starch. Toasting the rice slightly before adding liquid enhances the flavor. Adjust seasoning at the end. If the risotto appears too thick, add a splash more broth or water before serving.
Saving it for later
Store leftover risotto in an airtight container in the refrigerator within 2 hours. It will keep well for up to 3 days. Do not freeze risotto as it can alter the texture upon thawing.
Reheating
Reheat risotto gently on the stovetop over low heat, adding a splash of broth or water to loosen the texture. Stir frequently until heated through. Avoid microwaving to prevent uneven heating.
