If you’re looking for the ultimate comfort food that’s both elegant and satisfying, let me introduce you to this incredible Mushroom Risotto with Parmesan. I’ve perfected this recipe to create a creamy, luxurious dish that’s actually easier to make than you might think. The earthiness of mushrooms combined with the rich, velvety texture of perfectly cooked arborio rice makes this risotto a standout dinner option for both weeknights and special occasions.
Ingredients
- 1½ cups arborio rice
- 6 cups warm vegetable or chicken stock
- 1 pound mixed mushrooms (cremini, shiitake, or porcini work great)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- ½ cup dry white wine (optional)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- Fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Heat your stock in a separate pot and keep it warm throughout the cooking process – this is crucial for proper risotto texture.
- Clean and slice mushrooms. Don’t wash them under running water; instead, wipe with a damp paper towel.
- In a large pan, heat 1 tablespoon each of butter and olive oil over medium-high heat. Sauté mushrooms until golden brown (about 5-7 minutes). Remove and set aside.
- In the same pan, add remaining olive oil and butter. Sauté onions until translucent (about 4 minutes), then add garlic and cook for another minute.
- Add rice and stir for 2-3 minutes until grains are lightly toasted and coated with oil.
- If using wine, add it now and stir until absorbed.
- Begin adding warm stock, one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding more.
- After about 18-20 minutes of adding stock and stirring, test the rice. It should be creamy but still have a slight bite.
- Stir in the cooked mushrooms, Parmesan, and remaining butter. Season with salt and pepper.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6
Recipe Notes
The key to perfect risotto is patience and attention. Keep these tips in mind:
- Stock should be warm when adding it to the rice – cold stock will interrupt the cooking process
- Stir frequently but not constantly; this helps release the rice’s starches without breaking the grains
- The final consistency should be creamy and flowing, not thick and stodgy. Add a final splash of hot stock if needed
- For a vegetarian version, use vegetable stock and check that your Parmesan is vegetarian-friendly
- Leftover risotto can be stored in the fridge for up to 2 days, though it’s best enjoyed fresh
- If the risotto thickens too much upon standing, stir in a little hot stock or water to restore its creamy consistency
Mushroom Risotto with Parmesan
If you're looking for the ultimate comfort food that's both elegant and satisfying, let me introduce you to this incredible Mushroom Risotto with Parmesan. I've perfected this recipe to create a creamy, luxurious dish that's actually easier to make than you might think. The earthiness of mushrooms combined with the rich, velvety texture of perfectly cooked arborio rice makes this risotto a standout dinner option for both weeknights and special occasions.
Ingredients
- 1½ cups arborio rice
- 6 cups warm vegetable or chicken stock
- 1 pound mixed mushrooms cremini, shiitake, or porcini work great
- 1 medium onion finely diced
- 4 cloves garlic minced
- ½ cup dry white wine optional
- ½ cup freshly grated Parmesan cheese plus more for serving
- 3 tablespoons butter divided
- 2 tablespoons olive oil
- Fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Heat your stock in a separate pot and keep it warm throughout the cooking process - this is crucial for proper risotto texture.
- Clean and slice mushrooms. Don't wash them under running water; instead, wipe with a damp paper towel.
- In a large pan, heat 1 tablespoon each of butter and olive oil over medium-high heat. Sauté mushrooms until golden brown (about 5-7 minutes). Remove and set aside.
- In the same pan, add remaining olive oil and butter. Sauté onions until translucent (about 4 minutes), then add garlic and cook for another minute.
- Add rice and stir for 2-3 minutes until grains are lightly toasted and coated with oil.
- If using wine, add it now and stir until absorbed.
- Begin adding warm stock, one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding more.
- After about 18-20 minutes of adding stock and stirring, test the rice. It should be creamy but still have a slight bite.
- Stir in the cooked mushrooms, Parmesan, and remaining butter. Season with salt and pepper.
