A rich and creamy Italian risotto made with arborio rice, sautéed mushrooms, parmesan cheese, and a flavorful broth. This comforting dish is perfect as a main course or elegant side dish.
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Step 1
Warm the broth
Heat the vegetable broth in a saucepan and keep it warm throughout the cooking process.
Step 2
Cook the mushrooms
Heat olive oil and 1 tablespoon butter in a large skillet. Sauté the mushrooms until golden brown, then set aside.
Step 3
Cook the aromatics
Add the onion and cook until softened. Stir in the garlic and cook for 30 seconds.
Step 4
Toast the rice
Add the arborio rice and stir for 1 to 2 minutes until lightly toasted.
Step 5
Add the wine
Pour in the white wine and cook until mostly absorbed.
Step 6
Add broth gradually
Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
Step 7
Finish the risotto
When the rice is tender and creamy, stir in the cooked mushrooms, remaining butter, parmesan cheese, salt, and pepper.
Step 8
Garnish and serve
Top with fresh parsley and extra parmesan before serving immediately.
Keep the broth warm
Adding cold broth can slow cooking and affect the risotto's texture.
Stir regularly
Frequent stirring helps release starch and creates the signature creamy consistency.
Serve immediately
Risotto is best enjoyed fresh while it's creamy and smooth.
Wild Mushroom Risotto
Use a mix of shiitake, oyster, and cremini mushrooms for deeper flavor.
Truffle Mushroom Risotto
Finish with a drizzle of truffle oil for a luxurious touch.
Chicken Mushroom Risotto
Add cooked chicken for extra protein and a heartier meal.
Refrigerator
3 days
Store in an airtight container and reheat with a splash of broth.
Freezer
1 month
Freeze in portions, though the texture may become slightly less creamy after thawing.
Q: What rice is best for risotto?
A: Arborio rice is the most common choice because of its high starch content.
Q: Can I make risotto without wine?
A: Yes, substitute additional broth for the wine.
Q: Why is my risotto not creamy?
A: It may need more stirring or additional broth to release the rice starches.
Q: Can I use different mushrooms?
A: Yes, any combination of fresh mushrooms works well in this recipe.
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