Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Total time: 50 minutes
Yield: 4
Ingredients: 6 cups vegetable broth; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 cup finely chopped yellow onion; 2 cloves garlic, minced; 8 oz cremini mushrooms, sliced; 1½ cups Arborio rice; ½ cup dry white wine (like Pinot Grigio); ½ cup grated Parmesan cheese, plus extra for serving; ¼ cup heavy cream; 1 tbsp fresh parsley, chopped, for garnish; ½ tsp black pepper; ½ tsp kosher salt

A classic Italian Arborio rice dish, cooked low and slow in a flavorful broth with mushrooms and Parmesan cheese until rich and creamy.

50 minutesServes 4Mediumstovetopvegetarian

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Ingredients

Gather everything before you start cooking.

Main

6 cups vegetable broth
2 tbsp olive oil
1 tbsp unsalted butter
1 cup finely chopped yellow onion
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
1½ cups Arborio rice
½ cup dry white wine (like Pinot Grigio)
½ cup grated Parmesan cheese, plus extra for serving
¼ cup heavy cream
1 tbsp fresh parsley, chopped, for garnish
½ tsp black pepper
½ tsp kosher salt

Steps

1
Warm the Broth & Sauté Aromatics
In a medium saucepan, gently heat the vegetable broth over low heat; keep it at a bare simmer. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms have released their liquid and are lightly browned, about 8-10 minutes.
~17 min
2
Toast the Rice & Deglaze
Add the Arborio rice to the pot with the onions and mushrooms. Stir constantly for 2 minutes to lightly toast the rice, ensuring all grains are coated in the oil and butter. Pour in the dry white wine and stir, scraping any browned bits from the bottom of the pot. Cook until the wine has almost completely evaporated, about 2-3 minutes.
~5 min
3
Gradually Add Broth
Add one ladleful (about ½ cup) of warm broth to the rice. Stir constantly until the broth is almost fully absorbed. Continue adding the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes. Stir frequently to develop the creamy texture.
~25 min
4
Check for Doneness
After about 20-25 minutes, the rice should be al dente – tender but still with a slight bite in the center. Taste and adjust seasoning with salt and pepper as needed.
~2 min
5
Finish with Cream and Cheese
Remove the pot from the heat. Stir in the grated Parmesan cheese and heavy cream. The risotto should be luxuriously creamy and flow slightly when tilted.
~2 min
6
Serve
Ladle the creamy mushroom risotto into shallow bowls. Garnish with additional grated Parmesan cheese and fresh chopped parsley.
~1 min

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