Creamy Mushroom Risotto

★ 3.8 · Advanced

This vegetarian risotto is rich, creamy, and studded with golden sauteed mushrooms, built entirely with butter and parmesan for classic Italian comfort. Patience with the ladling technique is the only real skill required.

15 minPrep Time

40 minCook Time

55 minTotal Time

4 servingsYield

Why You'll Love This

Restaurant-quality creamy texture without any cream
Classic technique that teaches real risotto skills
Vegetarian comfort food at its best

Ingredients

5 cupsvegetable broth
3 tablespoonsunsalted butter, divided
2 tablespoonsolive oil
1 lbcremini mushrooms, sliced
1medium yellow onion, finely diced
2 clovesgarlic, minced
1 1/2 cupsarborio rice
1/2 cupdry white wine
3/4 cupgrated parmesan cheese, plus more for serving
1 teaspoonsalt, plus more to taste
1/2 teaspoonblack pepper
2 tablespoonsfresh parsley, chopped, for garnish

Nutrition (estimated per serving)

430Calories

12gProtein

16gFat

56gCarbs

3gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pour the vegetable broth into a medium saucepan and heat over low heat to keep it warm throughout cooking; do not let it boil.
In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat until the butter foams.
Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes to let them brown, then stir and continue cooking until golden and any liquid has evaporated, 5 to 7 minutes total. Season with a pinch of salt and set aside.
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of the butter over medium heat.
Add the diced onion and cook, stirring, until translucent, about 4 minutes.
Add the garlic and cook for 30 seconds until fragrant.
Add the arborio rice and stir constantly for 1 to 2 minutes until the grains are coated in fat and the edges look slightly translucent.
Pour in the white wine and stir until it is fully absorbed, about 1 minute.
Add the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process takes 20 to 25 minutes total.
Continue until the rice is creamy and tender but still has a slight bite in the center (al dente); you may not use all the broth.
Remove the pot from the heat and stir in the remaining 1 tablespoon butter, the parmesan, salt, and pepper until the risotto is glossy and creamy.
Fold in three-quarters of the sauteed mushrooms, reserving the rest for topping.
Divide among bowls, top with the reserved mushrooms and parsley, and serve immediately with extra parmesan.

Tips

Keep the broth at a low simmer, not cold, so adding it does not stop the rice from cooking evenly.
Stir often but not constantly; risotto needs some contact time with the pot to release starch and turn creamy.