Mushroom Italian Risotto Dish (Printable)

A creamy Italian-style dish with Arborio rice, sautéed mushrooms, and Parmesan cheese for a rich flavor.

# Ingredient List:

→ 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 vegetable broth, kept warm
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)

# How-To Steps:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until golden and liquid evaporates, about 6–8 minutes. Remove and set aside.
02 - In the same skillet, add onion and cook until translucent, about 3 minutes. Add garlic and cook for 1 minute.
03 - Stir in Arborio rice and cook, stirring frequently, until edges are translucent, about 2 minutes.
04 - Pour in white wine and stir until mostly absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and letting liquid absorb before adding more. Continue until rice is creamy and al dente, approximately 18–20 minutes.
06 - Stir in sautéed mushrooms, 2 tablespoons butter, and Parmesan cheese. Season with salt and pepper. Cook for 2 minutes, then remove from heat.
07 - Plate immediately and garnish with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It feels fancy enough to serve guests, but honest enough to eat alone on a Tuesday.
  • The whole thing comes together in 45 minutes, and most of that time you're just standing there, stirring and thinking.
  • Creamy, earthy, and somehow both comforting and elegant at the same time.
02 -
  • Warm broth is non-negotiable—cold broth seizes up the starch and leaves you with grainy, broken risotto instead of creamy sauce.
  • Constant stirring isn't just tradition; it's essential. The friction helps release the starch that makes risotto creamy. Step away and you'll taste the difference.
  • The rice should flow slightly when served, not stand in a stiff mound—if it's too thick, you've undercooked it or not stirred enough.
03 -
  • Keep that broth simmering in a separate pot the whole time—it's a small detail that makes an enormous difference in how the risotto finishes.
  • If you have wild mushrooms (porcini, cremini, oyster, shiitake), use a mix of two or three; each brings its own depth and makes the dish more interesting than a single variety.
  • Add the Parmesan off the heat, not over it, so the cheese emulsifies smoothly without becoming grainy or stringy.
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