Save There's something about the smell of mushrooms hitting hot butter that still makes me pause whatever I'm doing. Years ago, I was invited to dinner at a friend's apartment in the city, and she made risotto—I watched her stir that creamy rice with such patience, such intention, that I realized I'd been eating risotto wrong my whole life. It wasn't a dish you rushed; it was a conversation between you and the pan. Now I make it on quiet weeknights when I want to remember that cooking can be both simple and profound.
I made this for my partner during the first autumn we lived together, when the evenings suddenly turned cool and we wanted something warm that wasn't soup. The kitchen filled with steam, and he kept stealing tastes from my spoon, and by the time we sat down, we'd already half-finished the bottle of wine we were supposed to cook with. That's when I learned risotto isn't really about precision—it's about presence.
Ingredients
- Arborio rice (1 ½ cups): This isn't just any rice; the starches in Arborio release slowly as you stir, creating that signature creaminess. Don't skip it for regular rice, and don't rinse it—the starch is your friend.
- Cremini or button mushrooms (12 oz): Slice them thick enough to taste their texture. If you can find a mix of wild mushrooms, use them; they'll add earthiness and depth that elevates the whole dish.
- Olive oil and butter (2 tbsp total, divided): The combination matters—oil for heat, butter for flavor. Fresh butter makes a noticeable difference here.
- Yellow onion (1 medium, finely chopped): This is your flavor foundation; don't rush this step or skip the garlic that follows.
- Garlic (2 cloves, minced): Add it after the onion softens, just for a minute, so it releases its perfume without turning bitter.
- Vegetable broth (4 cups, kept warm): Warm broth is essential—cold broth will shock your rice and ruin the creamy texture. Keep it in a separate pot.
- Dry white wine (½ cup): This adds acidity and complexity; if you skip it, the risotto feels flat, no matter what else you do.
- Parmesan cheese (½ cup, grated): Use freshly grated if you can; pre-shredded has anti-caking agents that interfere with the silky finish.
- Butter (2 tbsp, unsalted): This final knob of butter is called mantecatura—it's what transforms risotto from good to memorable.
- Salt and black pepper: Taste as you go; the broth may already be salted, so adjust carefully.
- Fresh parsley (2 tbsp, chopped): Optional, but a small handful at the end adds a bright, fresh note.
Instructions
- Sauté the mushrooms until golden:
- Heat oil and 1 tbsp butter in your largest skillet over medium heat. Once the butter foams, add sliced mushrooms in a single layer—don't crowd the pan or they'll steam instead of brown. Let them sit untouched for a few minutes before stirring; this is how they develop color and flavor. They're done when they're deep golden and any liquid they released has evaporated, usually 6–8 minutes. Set them aside in a bowl.
- Build your flavor base with onion and garlic:
- In the same pan, add your finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3 minutes. You'll notice it starts releasing its own liquid—that's good, it means the flavors are melding. Add minced garlic and cook for just 1 minute, until fragrant; any longer and it turns harsh and bitter.
- Toast the rice until the edges turn translucent:
- Stir the Arborio rice into the onion mixture, coating every grain with the oil and butter. You'll hear it click slightly against the pan—keep stirring for about 2 minutes. Watch for the edges of each grain to become translucent and slightly glassy; this toasting protects the center of the rice and helps it stay al dente.
- Deglaze with wine and let it absorb:
- Pour in the white wine all at once; it will hiss and steam. Stir constantly, scraping up any golden bits stuck to the bottom—that's flavor. Keep stirring until the wine is mostly absorbed and you can see the bottom of the pan for a moment when you drag your spoon through it.
- Add broth one ladle at a time, stirring constantly:
- Ladle in warm broth and stir frequently, not obsessively but consistently. The rice will slowly absorb the liquid, release its starch, and create its own creamy sauce. After each ladle is mostly absorbed (you'll see the same pan-bottom reveal), add the next. Keep tasting after about 15 minutes; you're aiming for rice that's tender but still slightly firm in the center—al dente—which usually takes 18–20 minutes total.
- Finish with mushrooms, butter, and cheese:
- When the rice is almost there, stir in your reserved golden mushrooms, the final 2 tbsp of butter, and all the grated Parmesan. The pan will suddenly feel richer, creamier. Cook for 2 more minutes, then taste and adjust salt and pepper. This final butter—the mantecatura—is what makes it sing.
- Serve immediately while it's hot and flowing:
- Risotto waits for no one. Divide into warm bowls and finish with an extra grating of Parmesan and a small handful of fresh parsley if you like. Serve right away, before it cools and thickens.
Save I once made this for a dinner party where everything else fell apart—the wine spilled, I burned the bread—but when I brought out the risotto, creamy and golden with mushrooms folded through, everyone forgot about my other disasters. That's when I understood that some dishes have a way of redeeming an entire evening.
Why Mushrooms Matter More Than You Think
The earthiness of mushrooms isn't just flavor—it's umami, that savory depth that makes risotto feel substantial and rich. When you sauté them first and let their moisture evaporate, you're concentrating all that flavor into a small, golden pile. If you rush this step or add them wet, they'll steam in the risotto and disappear, leaving you wondering where all that taste went. I learned this the hard way, cooking too fast to impress a friend, and the difference between careful and rushed is everything with mushrooms.
The Secret of Mantecatura
There's an Italian cooking technique called mantecatura—it means to beat or work something vigorously—and in risotto, it refers to that final addition of cold butter and cheese that transforms the whole dish. You stir it in with vigor, and the cold butter and cheese emulsify with the hot starch, creating a sauce that clings to each grain. This is why risotto from restaurants tastes so much richer than homemade—they're not stingy with the butter. Don't be shy here; this is where the magic lives.
Timing and Taste
The hardest part of risotto isn't the stirring—it's knowing when to stop. At 15 minutes, the rice might feel almost right but still chalky in the center. At 20 minutes, it might start to feel mushy if you're not paying attention. The trick is to taste constantly in the last few minutes, looking for that sweet spot where the outside is creamy and the center still has the tiniest bit of resistance. Every stovetop is different, and every batch of rice releases starch at a slightly different rate, so trust your mouth more than the clock.
- Taste the rice every minute after the 15-minute mark to catch the perfect moment of doneness.
- If you're unsure and the risotto seems thick, add broth by the quarter-cup instead of a full ladle.
- Remember that risotto continues to cook slightly after you remove it from heat, so stop when it's just a touch looser than you want it to be.
Save Risotto is one of those dishes that rewards attention without demanding perfection. Make it often enough and your hands will remember the rhythm of stirring, your nose will know when the mushrooms are golden, and you'll stop following the recipe and start trusting yourself. That's when it becomes truly yours.
Recipe FAQs
- → What type of rice is best for this dish?
Arborio rice is ideal due to its high starch content, which helps create the creamy texture characteristic of this dish.
- → Can I use other types of mushrooms?
Yes, mixing different wild mushrooms can enhance flavor and add varying textures.
- → How important is stirring during cooking?
Frequent stirring helps release the rice’s starch and prevents sticking, contributing to a creamy consistency.
- → Why is white wine added in the cooking process?
White wine adds acidity and depth, balancing the richness of butter and cheese.
- → Is it necessary to keep the broth warm?
Using warm broth ensures an even cooking temperature, helping the rice cook evenly and absorb flavors better.
- → What can be used as a garnish?
Freshly chopped parsley and extra Parmesan cheese are traditional garnishes that enhance flavor and presentation.