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What Is Risotto? Creamy Mushroom Risotto Recipe
Risotto is an Italian rice dish. Arborio rice is cooked slowly in warm broth, stirred as it goes, until the grains are creamy but still have a slight bite. The starch from the rice is what makes the sauce creamy, so no cream is needed. Mushrooms and Parmesan are a classic pairing.
Ingredients
- 1 cup arborio rice
- 4 cups warm vegetable or chicken broth
- 1 Tbsp olive oil
- 1 Tbsp butter, plus 1 Tbsp more to finish
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- ½ cup dry white wine (optional)
- ½ cup grated Parmesan
- Salt and black pepper
Instructions
- Sauté the mushrooms in the oil and 1 Tbsp butter until browned. Set aside.
- In the same pan, cook the onion for 3 minutes. Add the garlic and rice and stir for 2 minutes.
- Add the wine, if using, and stir until absorbed. Add the warm broth one ladle at a time, stirring, and wait for each addition to absorb before adding more.
- After about 18–20 minutes, when the rice is creamy and tender, stir in the mushrooms, the remaining butter and the Parmesan. Season with salt and pepper and rest 2 minutes before serving.
Tips
- Keep the broth warm in a separate pot so it doesn't cool the rice.
- Don't rinse the rice. The surface starch is what makes the sauce creamy.
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