Creamy Mushroom Risotto is a comforting, indulgent dish perfect for dinner or a special occasion. Arborio rice slowly absorbs flavorful stock and mushrooms to create a silky, luxurious texture. Finished with Parmesan and butter, it’s a classic Italian favorite that’s hard to resist.
Ingredients
1 ½ cups Arborio rice
1 onion (finely chopped)
3 cloves garlic (minced)
2 cups mushrooms (sliced)
4 cups vegetable or chicken stock (warm)
½ cup white wine
3 tbsp butter
½ cup Parmesan cheese (grated)
2 tbsp olive oil
Salt and pepper
Instructions
Heat olive oil in a large pan over medium heat and sauté the onion until soft and translucent. Add the garlic and mushrooms and cook until mushrooms release their moisture and start to brown. Stir in the Arborio rice and cook for 1–2 minutes, coating the grains in oil. Pour in the white wine and stir until absorbed.
Gradually add warm stock one ladle at a time, stirring constantly, allowing each addition to be absorbed before adding the next. Continue until the rice is tender but still slightly firm in the center (al dente). Remove from heat, stir in butter and Parmesan cheese for a creamy finish, then season with salt and pepper to taste. Serve immediately.
Tips
Stir continuously to release the rice’s starch and achieve a creamy texture.
Keep the stock warm for consistent cooking.