Creamy Mushroom Risotto

Creamy Mushroom Risotto

A luxuriously creamy Italian rice dish packed with earthy mushrooms and Parmesan

KEY INFO

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Difficulty: Moderate
• Dietary: Vegetarian (with vegetable broth), Gluten-free

EQUIPMENT NEEDED

• Large heavy-bottomed pan or risotto pot
• Wooden spoon
• Measuring cups and spoons
• Medium saucepan (for broth)
• Sharp knife and cutting board

INGREDIENTS

For the Base

• 1½ cups (300g) Arborio rice
• 1 pound (450g) mixed mushrooms, sliced
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• ½ cup (120ml) dry white wine [or extra broth]
• 4-5 cups (1-1.2L) hot chicken/vegetable stock
• 1 cup (100g) freshly grated Parmesan
• Salt and black pepper to taste

Optional Finishing Touches

• 2 tablespoons butter
• ¼ cup heavy cream
• Fresh thyme leaves
• Extra Parmesan for serving

METHOD

1. Heat stock in a separate pan until simmering. Keep warm throughout cooking.
2. Prepare mushrooms: Heat 1 tablespoon each of oil and butter in your main pan over medium-high heat. Cook mushrooms until golden brown (5-6 minutes). Remove and set aside.



3. Start the base: In the same pan, add remaining oil and butter. Cook onion until soft (3-4 minutes), then add garlic for 1 minute.
4. Toast rice: Add rice to pan and stir constantly until grains become translucent at edges (2-3 minutes).



5. Add wine: Pour in wine, stirring until almost completely absorbed.
6. Begin stock addition: Add hot stock one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding more.



7. Continue cooking: Keep adding stock and stirring for 18-20 minutes until rice is creamy but still has slight bite.
8. Finish: Stir in mushrooms, Parmesan, final butter, and cream if using. Season well.

CRUCIAL TIPS

• Keep stock hot – cold stock will interrupt cooking
• Never stop stirring once you start adding stock
• Rice should be al dente – creamy but with slight resistance
• Let risotto rest 2 minutes before serving

STORAGE & VARIATIONS

Storage

• Keeps 2 days refrigerated
• Reheat with splash of hot stock

Common Mistakes

• Rushing the stock addition
• Not stirring enough
• Using cold stock

Variations

• Try different mushroom combinations
• Add peas or asparagus
• Make it luxurious with truffle oil
• Go vegan with nutritional yeast instead of Parmesan

The key to perfect risotto is patience and attention – treat it like meditation in the kitchen. Your reward will be a restaurant-quality dish that’s pure comfort in a bowl.