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Mushroom Risotto

Creamy Arborio rice slowly cooked with a mix of wild mushrooms, white wine, and finished with Parmesan and butter. The epitome of Italian comfort cooking.

DinnerItalianMedium

10 min

Prep

35 min

Cook

45 min

Total

Servings

Medium

Difficulty

Instructions

Heat olive oil and 1 tbsp butter in a large heavy-bottomed pan over medium-high heat. Saute the mushrooms for 5-6 minutes until golden brown and all moisture has evaporated. Season with salt and remove to a plate.

In the same pan, add 1 tbsp butter. Saute the onion for 3-4 minutes until translucent. Add garlic and cook 30 seconds.

Add the Arborio rice and stir for 1-2 minutes until the edges become slightly translucent. Pour in the white wine and stir until fully absorbed.

Add the warm broth one ladle at a time (about 3/4 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next. This takes about 18-20 minutes total.

Tip: The broth must be warm. Cold broth shocks the rice and slows cooking, leading to a gummy texture.

When the rice is creamy and al dente (tender with a slight bite in the center), remove from heat. Fold in the mushrooms, remaining butter, Parmesan, and thyme.

Let rest for 2 minutes. The risotto should spread slowly when plated, not sit in a stiff mound. Adjust with a splash of broth if too thick. Season with pepper and serve.

Nutrition per Serving

460kcal

Calories

14g

Protein

56g

Carbs

18g

Fat

Fiber

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Mushroom Risotto

Ingredients

Instructions

Nutrition per Serving

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