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Italian
Creamy Mushroom Risotto
45 min total10 prep35 cook4 servings460 cal
VegetarianFlexitarianContains dairy
Creamy arborio rice slow-cooked with sautéed mushrooms and onion, finished with parmesan and butter — a comforting Italian classic worth the stirring.
Ingredients
pantry
- 280 garborio rice
- 1.2 lvegetable broth
- 0.5 tspsalt
- 0.25 tspblack pepper
produce
- 300 gmushrooms
- 1onion
- 2 clovesgarlic
dairy
- 60 gparmesan cheese
- 40 gbutter
Steps
- Pour the vegetable broth into a saucepan and bring to a low simmer over medium-low heat. Keep it warm on the stove throughout cooking.
- Finely dice the onion, mince the garlic, and slice the mushrooms.
- Melt half the butter in a large pot over medium heat. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until browned. Remove and set aside.
- Add the remaining butter to the same pot. Add the onion and cook for 3–4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
- Add the arborio rice to the pot and stir for 1–2 minutes to toast the grains lightly.
- Add a ladle of the warm broth to the rice, stirring constantly until mostly absorbed. Continue adding broth one ladle at a time, stirring frequently, for 20–25 minutes, until the rice is creamy and tender but still has a slight bite.
- Stir the browned mushrooms back into the risotto and season with the salt and black pepper.
- Remove from the heat and stir in the parmesan cheese until melted and the risotto is glossy.
- Let rest for 2 minutes, then serve immediately with extra parmesan if desired.
Tips
- Keep the broth warm in a separate pot; adding cold broth slows down the cooking and risks uneven texture.
- Add the broth a ladle at a time, stirring frequently, and wait until it's mostly absorbed before adding more.
- Sear the mushrooms in batches if needed so they brown instead of steaming in their own liquid.
- Finish with a final splash of warm broth off the heat for a loose, creamy consistency called all'onda.
