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Creamy Mushroom Risotto

This mushroom risotto is made through a slow, deliberate process of gradually adding warm broth while stirring to release the rice's natural starches. The dish features earthy mushrooms and tender Arborio rice, resulting in a luscious, velvety texture with a glossy, inviting appearance. It’s a comforting, meditative dish that highlights patience and attention to detail.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Arborio rice preferably fresh
  • 4 cups vegetable broth keep warm on low heat
  • 8 oz mushrooms a mix of cremini and shiitake
  • 2 shallots shallots finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine optional, for deglazing
  • 3 tbsp olive oil for sautéing
  • 2 tbsp butter for finishing
  • 1/2 cup Parmesan cheese freshly grated
  • to taste salt and pepper for seasoning

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon

Method
 

  1. Begin by warming your vegetable broth in a saucepan over low heat, keeping it hot but not boiling.
  2. Clean the mushrooms with a damp cloth and slice them evenly. Finely chop the shallots and garlic, keeping everything within reach.
  3. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan over medium heat. Add the sliced mushrooms and sauté until they release their juices and turn a deep brown, about 8 minutes. Remove them from the pan and set aside.
  4. In the same pan, add another tablespoon of olive oil if needed, then add the chopped shallots and garlic. Cook gently until they become translucent and fragrant, about 5 minutes.
  5. Add the Arborio rice to the pan with the aromatics. Stir well to coat each grain with oil and cook for about 2 minutes until the edges look slightly translucent and the rice smells nutty.
  6. Pour in the white wine and stir until it’s mostly absorbed, about 1-2 minutes. You’ll see the wine shimmer and evaporate, leaving a fragrant aroma.
  7. Begin adding the warm broth a ladleful at a time, about half a cup, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladleful. Maintain medium-low heat for gentle simmering.
  8. Continue stirring and adding broth until the rice is tender yet slightly al dente, about 18-20 minutes. The mixture should be creamy and the rice grains should jiggle lightly when shaken.
  9. Gently fold the sautéed mushrooms back into the rice, then stir in the butter and Parmesan cheese until melted and glossy. Season with salt and pepper to taste.
  10. Remove the pan from heat and let it sit for 2 minutes to thicken slightly. Serve immediately, garnished with extra Parmesan or herbs if desired.

Notes

Stirring constantly and adding broth gradually are key to achieving that creamy, velvety texture. Use good quality Parmesan and fresh mushrooms for the best flavor.