Creamy Mushroom Risotto

KP
Servings: 4 Total Time: 45 mins
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Slowly stirred Italian rice with mushrooms and Parmesan
Creamy mushroom risotto (illustrative)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Risotto is a northern Italian rice dish cooked by adding hot stock a ladle at a time while stirring, which draws the starch out of the rice and makes it creamy.

Mushrooms bring an earthy, savory flavor. Use a short-grain rice such as arborio or carnaroli.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Jana Ohajdova on Pexels; Photo 2: Max Griss on Pexels; Photo 3: Adriano Bragi on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Creamy mushroom risotto (illustrative)
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Creamy Mushroom Risotto

Author: KP Cooking Method: Cuisine: , Courses: Recipe Keys: Gluten Free Vegetarian Meals
Prep Time 10 mins Cook Time 35 mins Total Time 45 mins
Servings: 4

Description

Creamy mushroom risotto made with arborio rice, white mushrooms, onion, stock and Parmesan. Comforting Italian classic, step by step.

Ingredients

For the risotto

Instructions

  1. Heat the oil and 1 tablespoon of the butter in a wide pan over medium-high heat. Cook the mushrooms in a single layer without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more. Set aside.
  2. In the same pan, cook the onion in 1 tablespoon of butter over medium heat for 5 minutes until soft. Add the garlic for 1 minute.
  3. Add the rice and stir for 2 minutes until the edges turn translucent. Pour in the wine and let it bubble away.
  4. Add a ladle of hot stock and stir until absorbed. Continue adding stock a ladle at a time, stirring often, for about 18 to 20 minutes, until the rice is creamy and just tender with a slight bite.
  5. Stir in the mushrooms, the remaining butter and the Parmesan. Season to taste and rest for 2 minutes.
  6. Serve right away with parsley and extra cheese.

Note

Traditional Parmesan uses animal rennet, so check labels for vegetarian versions. Leftover risotto should be cooled quickly and refrigerated within an hour or two. Reheat until steaming hot.
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Frequently asked questions

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Do I have to stir constantly?

Stir often, but you do not need to stir without pause.

Why must the stock be hot?

Cold stock stops the rice from cooking evenly.

Can I make it without wine?

Yes, use a splash of stock with a little lemon juice.