Creamy Mushroom Risotto
A classic Italian risotto with earthy mushrooms, Arborio rice and Parmesan, stirred slowly into a creamy, comforting dish.
Prep time10 min
Cook time30 min
Total time40 min
Servings4 servings
DifficultyMedium
Ingredients
- 300 g Arborio rice
- 400 g mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 100 ml dry white wine
- 1 litre hot chicken or vegetable stock
- 50 g Parmesan, grated
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and black pepper
Instructions
- 1Heat the olive oil and half the butter in a wide pan. Sauté the mushrooms until browned, then set aside.
- 2In the same pan, soften the onion and garlic without coloring.
- 3Add the rice and stir for 1-2 minutes until the grains turn translucent at the edges.
- 4Pour in the wine and stir until absorbed.
- 5Add the hot stock one ladle at a time, stirring until each is absorbed before adding the next, for about 18-20 minutes.
- 6When the rice is creamy but still slightly firm in the center, stir in the mushrooms, remaining butter and Parmesan. Season and serve immediately.
Tips
- Keep the stock hot and add it gradually — this releases the rice's starch for creaminess.
- The rice should still have a slight bite (al dente); don't overcook it into mush.
- Finish with a knob of cold butter and Parmesan off the heat for the glossiest texture.
