Description
Rich and creamy mushroom risotto featuring arborio rice, mixed mushrooms, and Parmesan cheese for restaurant-quality Italian comfort food at home.
Ingredients
1½ cups arborio rice
1 lb mixed mushrooms (cremini, shiitake), sliced
1 large shallot, finely diced
3 cloves garlic, minced
6–8 cups warm vegetable stock
½ cup dry white wine
4 tbsp olive oil
3 tbsp unsalted butter
1 cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tsp fresh thyme
Salt and black pepper to taste
Instructions
1. Heat stock in separate saucepan and keep warm throughout cooking
2. Sauté sliced mushrooms in 2 tbsp olive oil until golden, about 8-10 minutes. Remove and set aside
3. In same pan, heat remaining oil and cook shallots until translucent, add garlic
4. Add arborio rice, stirring constantly for 2-3 minutes until lightly toasted
5. Pour in white wine, stirring until completely absorbed
6. Add warm stock one ladle at a time, stirring constantly until absorbed before adding more
7. Continue for 18-20 minutes until rice is creamy with slight bite
8. Remove from heat, stir in mushrooms, cold butter, and Parmesan
9. Season with salt, pepper, and fresh herbs. Serve immediately
Notes
Never rinse arborio rice before cooking – you need the surface starches
Keep stock warm throughout cooking for best texture
Stir constantly but gently to avoid breaking rice grains
Best served immediately while creamy and hot
Can substitute white wine with additional stock if preferred
- Prep Time: 15
- Cook Time: 30
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
Keywords: creamy mushroom risotto, arborio rice, Italian comfort food, vegetarian main dish