Italian Mushroom Risotto
True risotto is creamy not from cream, but from patience — the slow stirring that coaxes starch from the rice. Use good Arborio rice and real Parmigiano-Reggiano.
Ingredients
- 1.5 cups Arborio rice
- 12 oz (340g) mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 4-5 cups chicken or vegetable broth, kept warm on the stove
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 3/4 cup Parmigiano-Reggiano, finely grated
- 2 tablespoons fresh parsley, chopped
- Salt and pepper
Instructions
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1
Heat olive oil and 1 tablespoon butter in a large, wide pan over medium-high heat. Add mushrooms and cook without stirring for 3-4 minutes to get a good sear, then stir and cook until golden, about 5 minutes total. Season with salt. Remove half the mushrooms for garnish.
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2
Add onion to the pan with remaining mushrooms. Cook until softened, about 3 minutes. Add garlic, cook 30 seconds. Add rice and stir for 1-2 minutes until the edges become translucent.
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3
Pour in wine and stir until absorbed. Begin adding warm broth one ladleful at a time (about 3/4 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next. This takes 18-20 minutes total.
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4
When the rice is creamy and al dente (tender with a slight bite), remove from heat. Stir in remaining 2 tablespoons butter and the Parmigiano-Reggiano. The risotto should flow like lava, not sit in a stiff mound. Add a splash more broth if needed.
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5
Season with salt and pepper. Serve immediately, topped with reserved mushrooms and fresh parsley.
