Creamy Mushroom Risotto Parmesan (Printable version)
Rich risotto with mushrooms, herbs, and parmesan for a satisfying Italian main course.
# What You’ll Need:
→ Rice and Broth
01 - 1 ½ cups Arborio rice
02 - 5 cups low-sodium vegetable broth, kept warm
→ Mushrooms and Aromatics
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 12 oz cremini or button mushrooms, sliced
08 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
→ Finishing Ingredients
09 - ½ cup dry white wine
10 - ½ cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons unsalted butter
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons chopped fresh parsley for garnish
# How to Make It:
01 - Heat olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium heat until butter melts and begins to shimmer.
02 - Add chopped onion and cook, stirring frequently, until translucent and softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and thyme leaves. Sauté until mushrooms are golden brown and their liquid has evaporated, approximately 7 minutes.
04 - Stir in Arborio rice and cook for 2 minutes, allowing grains to toast lightly and absorb the aromatic flavors.
05 - Pour in white wine, stirring constantly until mostly evaporated and the alcohol smell has dissipated.
06 - Add warm broth one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
07 - Remove from heat. Stir in remaining 2 tablespoons butter and ½ cup Parmesan until melted and incorporated. Season with salt and pepper to taste.
08 - Serve immediately, garnished with additional Parmesan cheese and chopped fresh parsley if desired.
# Expert tips:
01 -
- The combination of toasted rice and slowly absorbed broth creates an unparalleled creamy texture without any heavy cream
- Mushrooms add such depth and umami that even skeptics find themselves going back for seconds
02 -
- Warm broth is nonnegotiable because cold liquid stops the cooking process and creates uneven texture
- Stirring frequently releases starch which creates the creamy sauce but constant stirring breaks the grains so find a happy medium
03 -
- Always have your broth warming in a separate pot before you start cooking because adding cold broth is the quickest way to ruin risotto
- Grate your Parmesan fresh from a wedge instead of using pre-grated cheese because the texture difference is remarkable