Mushroom Arborio Parmesan Risotto (Printer-Friendly)
Savory Arborio rice with sautéed mushrooms, Parmesan, and fresh herbs for a creamy Italian comfort dish.
# What You’ll Need to Cook:
→ Main
01 -
300 g Arborio rice
02 -
350 g mixed mushrooms (cremini, porcini, or shiitake), cleaned and sliced
03 -
1 medium onion, finely chopped
04 -
2 garlic cloves, minced
05 -
60 g unsalted butter, divided
06 -
2 tablespoons olive oil
07 -
120 ml dry white wine
08 -
1.2 litres vegetable stock, kept warm
09 -
60 g Parmesan cheese, finely grated
10 -
Salt and freshly ground black pepper, to taste
11 -
2 tablespoons fresh flat-leaf parsley, chopped
# Steps to Prepare:
01 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium heat. Add the sliced mushrooms and sauté until golden brown, 5–7 minutes. Remove mushrooms from the pan and set aside.
02 -
In the same pan, add remaining olive oil and 1 tablespoon butter. Sauté finely chopped onion until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute.
03 -
Add Arborio rice to the pan and cook, stirring regularly, for 2–3 minutes until the grains are lightly toasted and coated with the oil and butter mixture.
04 -
Pour in the dry white wine and stir, allowing it to evaporate almost completely, about 2 minutes.
05 -
Begin adding warm vegetable stock one ladle at a time, stirring frequently. Wait for the liquid to absorb before each addition. Continue until the rice is al dente and creamy, about 18–20 minutes.
06 -
Return sautéed mushrooms to the pan. Stir in grated Parmesan cheese and season the risotto with salt and pepper to taste.
07 -
Stir in the remaining butter until melted and the risotto achieves a creamy, glossy finish.
08 -
Spoon the risotto into warmed serving bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Extra Cooking Tips:
01 -
Use a heavy-bottomed pan to ensure even heat distribution and avoid scorching the rice.
02 -
Keep vegetable stock warm for consistent cooking and optimal absorption.