Description
Creamy Italian “Mushroom Risotto” blends earthy porcini and tender arborio rice into a luxurious comfort dish. Rich parmesan and delicate herbs elevate this classic Mediterranean masterpiece that promises pure culinary satisfaction for eager cooks.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 milliliters) arborio rice
- 8 ounces (225 grams) cremini or button mushrooms, sliced
- 4 cups (950 milliliters) chicken or vegetable broth, warmed
- ½ cup (120 milliliters) dry white wine
Cooking Fats and Aromatics:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
Seasoning and Garnish:
- ½ cup (50 grams) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Instructions
- Prepare the mushrooms by heating olive oil and butter in a large skillet over medium heat. Sauté the mushrooms until they develop a rich, golden-brown color, approximately 5-7 minutes. Transfer the caramelized mushrooms to a separate plate and set aside.
- In the same skillet, add remaining olive oil and butter. Introduce finely chopped onions and minced garlic, allowing them to soften and release their aromatic essence for 2-3 minutes.
- Incorporate Arborio rice into the skillet, gently stirring to ensure each grain is coated with the fragrant oil and butter. Toast the rice for 1-2 minutes to enhance its nutty flavor, then deglaze the pan with white wine, stirring until the liquid is nearly completely absorbed.
- Begin the gradual broth incorporation process by adding warm broth one ladleful at a time. Stir consistently and allow each addition to be mostly absorbed before introducing the next. This methodical technique will help release the rice’s natural starches, creating a luxuriously creamy texture. Continue this process for 18-20 minutes.
- When the rice reaches a perfect al dente consistency, fold in the previously prepared mushrooms, grated Parmesan cheese, chopped parsley, salt, and freshly ground black pepper. Taste and adjust the seasoning as needed. If the risotto appears too dense, introduce a splash of warm broth to achieve a silky, flowing consistency.
- Present the risotto immediately, garnishing with additional Parmesan cheese and fresh parsley. Serve while the dish maintains its optimal temperature and creamy texture.
Notes
- Choose firm, fresh mushrooms like cremini or shiitake for the best flavor and texture.
- Slice mushrooms uniformly to ensure even cooking and golden-brown caramelization.
- Toast the Arborio rice before adding liquid to develop a deeper, nuttier flavor profile.
- Stir risotto consistently to release rice starches, creating that signature creamy consistency.
- Use warm broth when adding to rice to maintain an even cooking temperature and prevent rice from becoming tough.
- Keep broth simmering nearby to add gradually, ensuring smooth and gradual rice absorption.
- Select a dry white wine like Pinot Grigio or Sauvignon Blanc for authentic Italian taste.
- Allow risotto to rest for 1-2 minutes after cooking to let flavors meld and achieve perfect creaminess.
- For a gluten-free version, use gluten-free vegetable broth and check Parmesan cheese ingredients.
- Vegans can substitute butter with olive oil and use nutritional yeast instead of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg