Creamy Mushroom Parmesan Risotto

One rainy evening, I stood at the stove stirring arborio rice in slow circles while the windows fogged up from the steam. The kitchen smelled like butter and wine, and I realized I hadn't checked my phone in twenty minutes. That's when I knew this risotto was something special.

I made this for my sister after she had a terrible week at work, and she ate two bowls standing at the counter. She said it tasted like someone actually cared, which might be the best compliment I've ever gotten for food. Now it's my go-to whenever someone needs comfort that tastes like effort.

Ingredients

• Cremini or button mushrooms (250 g): I like cremini because they hold their shape and get golden without turning rubbery, plus they add an earthy sweetness that button mushrooms sometimes miss.
• Yellow onion (1 small, finely chopped): Chop it fine so it melts into the rice and disappears, leaving just a soft sweetness behind.
• Garlic cloves (2, minced): Fresh garlic is non-negotiable here because it blooms in the butter and perfumes the whole pan.
• Arborio rice (300 g): The short, starchy grains release their creaminess as you stir, which is the whole magic of risotto.
• Vegetable broth (1 L, kept warm): Warm broth is essential because cold liquid shocks the rice and slows down the cooking.
• Dry white wine (120 ml): It adds acidity and brightness that cuts through the richness, and the smell when it hits the hot pan is unforgettable.
• Heavy cream (60 ml): Just a splash at the end makes everything silky and ties the flavors together without making it soupy.
• Parmesan cheese (60 g, freshly grated): Pre-grated stuff doesn't melt the same way, so grate it yourself for that glossy, clinging texture.
• Unsalted butter (2 tbsp): One tablespoon goes in early to build flavor, the other at the end for shine and body.
• Olive oil (2 tbsp): It keeps the butter from burning and adds a fruity base note.
• Fresh parsley (2 tbsp, chopped): Stirred in at the end, it adds a pop of green and a hint of freshness that balances all the cream.
• Salt and black pepper: Season as you go, tasting after each addition of broth so the final dish doesn't need rescuing.

Instructions

Start with the aromatics:

Heat olive oil and 1 tbsp butter in a large skillet over medium heat, then add the chopped onion with a pinch of salt. Let it cook for 2 to 3 minutes until it turns translucent and sweet, stirring occasionally so nothing sticks.

Cook the mushrooms:

Toss in the garlic and sliced mushrooms, stirring now and then until the mushrooms turn golden and all their moisture cooks off, about 7 minutes. You'll know they're ready when the pan looks almost dry and everything smells nutty.

Toast the rice:

Stir in the arborio rice and let it toast for 2 minutes, moving it around so the edges turn translucent. This step wakes up the starch and gives the risotto its creamy backbone.

Deglaze with wine:

Pour in the white wine and stir until it's fully absorbed, scraping up any browned bits from the bottom of the pan.

Add broth gradually:

Add one ladleful of warm vegetable broth, stirring continuously until it's mostly absorbed. Keep adding broth one ladle at a time, stirring frequently, until the rice is creamy and tender but still has a slight bite, about 18 to 20 minutes.

Finish with richness:

Lower the heat and stir in the remaining butter, heavy cream, and grated Parmesan until everything melts into a glossy, unified sauce. Taste and season with salt and black pepper.

Fold in the parsley:

Remove the pan from heat, fold in the chopped parsley, and adjust seasoning if needed.

Serve immediately:

Spoon into bowls and top with extra Parmesan and a little more parsley. Risotto waits for no one, so eat it while it's hot and creamy.

Save to Pinterest

The first time I served this to friends, one of them scraped his bowl with the spoon to get every last bit, then looked up sheepishly and said he didn't realize he'd done it. That's when I understood that good risotto doesn't just feed people, it pulls them in and makes them forget to be polite.

Choosing Your Mushrooms

Cremini mushrooms are my everyday choice because they're affordable and flavorful, but if you want to make this feel special, mix in some shiitake or oyster mushrooms. Wild mushrooms add an earthy, almost smoky depth that makes the whole dish taste like it came from a restaurant. Just avoid anything too watery, or you'll spend forever waiting for the moisture to cook off.

Wine Matters More Than You Think

I used to grab whatever white wine was open in the fridge, but then I made risotto with a crisp, dry Pinot Grigio and the difference was obvious. The wine shouldn't be sweet or oaky, just clean and bright so it sharpens the flavors instead of muddying them. If you wouldn't drink it, don't cook with it.

Make It Your Own

This recipe is forgiving once you understand the rhythm of adding broth and stirring. I've stirred in peas and lemon zest for spring, swapped mushrooms for roasted butternut squash in fall, and even added crispy pancetta when I wanted something heartier. The technique stays the same, but the flavor can shift with your mood or what's in the fridge.

• A few drops of truffle oil at the end make it taste expensive without much effort.
• Stir in a handful of spinach or arugula right before serving for color and a peppery bite.
• Top with toasted pine nuts or walnuts if you want a little crunch against all that creaminess.

Save to Pinterest

There's something honest about risotto because you can't rush it or fake it. You just have to stand there, stir, and trust that the rice will do what it's supposed to do.

Recipe FAQs

→ How do I get the risotto creamy?

Slowly adding warm broth and continuously stirring allows the rice to release starches, creating a creamy texture.

→ What mushrooms work best in this dish?

Cremini or button mushrooms are ideal; for deeper flavor, wild mushrooms can be added.

→ Can I substitute the heavy cream?

Yes, a plant-based cream can be used for a dairy-free variation without losing creaminess.

→ Why is white wine used in cooking?

White wine adds acidity and subtle complexity that enhances mushroom and rice flavors.

→ How to achieve the perfect al dente texture?

Cook the rice slowly with frequent stirring, tasting often, and stopping when grains are tender but firm.