Creamy Mushroom Risotto with Parmesan (Print View)
Rich Italian Arborio rice with golden mushrooms and aged Parmesan, cooked to creamy perfection.
# 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, optional
# How to Make It:
01 - Combine olive oil and 2 tablespoons butter in a large heavy-bottomed skillet over medium heat.
02 - Add chopped onion and cook, stirring frequently, until translucent, approximately 3 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
04 - Add sliced mushrooms and thyme. Sauté until golden brown and all liquid has evaporated, about 7 minutes.
05 - Stir in Arborio rice and cook for 2 minutes, allowing grains to toast lightly and absorb flavors.
06 - Pour in white wine, stirring continuously until mostly evaporated.
07 - Add warm broth one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
08 - Remove from heat. Stir in remaining butter and Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.
09 - Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
# Expert Tips:
01 -
- It strikes that perfect balance between being a cozy comfort food and a fancy dinner party centerpiece.
- The slow cooking process releases incredible starches for a texture that is creamy without needing any heavy cream.
02 -
- Do not rush the broth addition; adding it all at once will result in boiled rice rather than the creamy texture you want.
- Taste the rice as you go to ensure it retains a slight bite in the center, as it will continue cooking off the heat.
03 -
- If you run out of broth before the rice is done, just use hot water to finish the cooking process.
- Stirring vigorously at the very end helps release more starch for that ultimate creaminess.