Creamy Mushroom Parmesan Risotto (Printable version)

Rich risotto with sautéed mushrooms, creamy Parmesan, and tender arborio rice in a comforting blend.

# What You'll Need:

→ Vegetables

01 - 8.8 oz cremini or button mushrooms, sliced
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped (plus additional for garnish)

→ Grains

05 - 1½ cups arborio rice

→ Liquids

06 - 4 cups vegetable broth, kept warm
07 - ½ cup dry white wine
08 - ¼ cup heavy cream

→ Dairy

09 - ½ cup freshly grated Parmesan cheese (plus extra for serving)
10 - 2 tbsp unsalted butter

→ Oils & Seasonings

11 - 2 tbsp olive oil
12 - Salt and freshly ground black pepper, to taste

# How to Prepare:

01 - Heat olive oil and 1 tablespoon butter in a large, heavy skillet over medium heat. Add onions and a pinch of salt; sauté 2 to 3 minutes until translucent.
02 - Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are golden and moisture has evaporated, about 7 minutes.
03 - Stir in arborio rice and toast 2 minutes until edges appear translucent.
04 - Pour in white wine and stir until fully absorbed.
05 - Add a ladle of warm vegetable broth, stirring continuously. Allow liquid to mostly absorb before adding the next ladle. Continue, stirring frequently, until rice is creamy and al dente, approximately 18 to 20 minutes. Not all broth may be needed.
06 - Reduce heat to low. Stir in remaining butter, heavy cream, and Parmesan until melted and creamy. Season with salt and black pepper to taste.
07 - Remove from heat, fold in chopped parsley, adjust seasoning, and serve immediately garnished with extra Parmesan and parsley.

# Expert advice:

01 -
  • It turns plain mushrooms and rice into something that feels like a warm hug on a plate.
  • The slow stirring becomes oddly meditative, like you're part of the dish instead of just making it.
  • Every bite is creamy without feeling heavy, and the Parmesan adds a sharpness that wakes everything up.
02 -
  • Cold broth will stop the rice from cooking evenly, so keep it simmering in a separate pot the whole time.
  • If you stop stirring for too long, the rice can stick to the bottom and burn, ruining the whole batch with a bitter taste.
  • Don't dump all the broth in at once or you'll end up with rice soup instead of creamy risotto.
03 -
  • Grate your Parmesan right before you need it because pre-grated cheese has additives that prevent it from melting smoothly.
  • If the risotto thickens too much as it sits, stir in a splash of warm broth to loosen it back up before serving.
  • Use a heavy-bottomed pan so the heat distributes evenly and nothing scorches while you're stirring.

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