Italian Mushroom Risotto Dish (Printable)

Luxurious Arborio rice dish with wild mushrooms, Parmesan, and fresh herbs for a savory meal.

# What You Need:

→ Rice and Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms and Vegetables

03 - 14 oz mixed wild mushrooms (cremini, shiitake, porcini), cleaned and sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil

→ Finishing Touches

08 - ½ cup dry white wine
09 - ¾ cup freshly grated Parmesan cheese, plus extra for serving
10 - 2 tbsp unsalted butter, cold and cubed
11 - 2 tbsp chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute. Stir in mushrooms and sauté for 5 to 7 minutes until golden and moisture has evaporated.
02 - Add Arborio rice to the skillet and cook, stirring frequently, for 1 to 2 minutes to lightly toast the grains.
03 - Pour in dry white wine and stir continuously until fully absorbed by the rice.
04 - Add warmed vegetable broth one ladle at a time, stirring often. Allow most of the liquid to absorb before adding more. Continue this process for 18 to 20 minutes until the rice reaches a creamy consistency and is al dente.
05 - Remove skillet from heat. Stir in cold butter cubes, grated Parmesan, and half of the parsley. Season with salt and freshly ground black pepper to taste.
06 - Let the dish rest for 2 minutes, then serve immediately. Garnish with remaining parsley and additional Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality elegance but requires only one pan and your attention, not fancy equipment.
  • Creamy, luxurious, and somehow manages to feel both comforting and sophisticated at the same time.
  • The whole kitchen fills with an earthy, golden aroma that makes people ask what you're cooking before they even arrive.
02 -
  • Never walk away from risotto; the stirring isn't just for show—it releases starch that creates the creamy consistency, and constant gentle heat ensures even cooking.
  • If your rice finishes cooking before it's creamy, add a splash more broth; if it's creamy but still firm to the bite, that's perfect—stop adding broth immediately.
  • The cold butter and cheese stirred in at the end (mantecatura) are what elevate risotto from good to incredible; don't skip this step or rush it.
03 -
  • Keep your movements gentle and your stirring consistent—aggressive stirring can break down the rice grains and create a mushy, broken-looking dish instead of a creamy one.
  • If you're cooking for guests and worried about timing, you can prepare everything up through the wine step an hour or two ahead, then finish the broth additions and final butter and cheese when you're ready to serve.
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