Creamy Mushroom Risotto Parmesan (Printable)
A rich, creamy Italian rice dish with mushrooms, herbs, and a Parmesan finish, perfect for a comforting meal.
# What You Need:
→ Rice and Broth
01 - 1 ½ cups Arborio rice
02 - 5 cups low-sodium vegetable broth, kept warm
→ Mushrooms and Aromatics
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 12 oz cremini or button mushrooms, sliced
08 - 1 teaspoon fresh thyme leaves
→ Finishing Ingredients
09 - ½ cup dry white wine
10 - ½ cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons unsalted butter
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons chopped fresh parsley for garnish
# How To Cook:
01 - Heat olive oil and 2 tablespoons butter in a large heavy-bottomed skillet over medium heat until butter melts and bubbles subside.
02 - Add chopped onion and cook, stirring frequently, until translucent and softened, approximately 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and thyme leaves. Sauté until mushrooms are golden brown and their released liquid has evaporated, about 7 minutes.
04 - Stir in Arborio rice and cook for 2 minutes, allowing grains to toast lightly and absorb the pan flavors.
05 - Pour in white wine and stir continuously until mostly evaporated, about 1-2 minutes.
06 - Add warm broth one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladleful. Continue this process for 18-20 minutes until rice is creamy and al dente.
07 - Remove from heat. Stir in remaining 2 tablespoons butter and Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
# Expert Tips:
01 -
- Its the kind of dinner that makes people think you spent hours, when really it just needs your steady attention and love
- The texture is absolutely dreamy, like eating a cloud that happens to taste like savory Italian comfort
02 -
- Stirring constantly is not a myth, it helps release the rice starch and creates that creamy consistency
- Your risotto will continue cooking after you remove it from heat, so pull it when it is slightly firmer than you want the final result
03 -
- If your risotto seems too thick before the rice is done, just add a splash more broth or warm water
- Leftovers can be shaped into patties and fried for arancini the next day