Ingredients
1 cup arborio rice
4 cups vegetable or chicken broth, kept warm
2 tablespoons olive oil
2 tablespoons butter (divided)
8 oz mushrooms (cremini, button, or mixed), sliced
1 small onion or shallot, finely diced
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Fresh thyme or parsley, for garnish (optional)
Instructions
Sauté the mushrooms: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until browned and moisture has evaporated. Remove and set aside.
Cook aromatics: In the same pan, add onion (or shallot) and cook until soft. Stir in garlic and cook for 30 seconds.
Toast the rice: Add arborio rice and stir for 1–2 minutes until lightly translucent around the edges.
Deglaze: Pour in white wine and stir until mostly absorbed.
Add broth gradually: Add warm broth ½ cup at a time, stirring frequently. Allow liquid to absorb before adding more. Continue for about 18–22 minutes until rice is tender and creamy.
Finish: Stir in cooked mushrooms, remaining butter, and Parmesan cheese. Season with salt and pepper.
Serve: Garnish with herbs and extra Parmesan if desired. Serve immediately.
Notes
Cooking Tips
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Stir often to release the rice’s starch and achieve a creamy texture.
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Keep broth warm to maintain even cooking.
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Risotto should be creamy and slightly loose—not thick or dry.
Variations
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Vegan: Use vegetable broth and replace butter and Parmesan with plant-based alternatives or nutritional yeast.
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Extra Creamy: Stir in 2–3 tablespoons of heavy cream at the end.
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Protein Boost: Add grilled chicken, shrimp, or seared scallops.
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Herb Twist: Finish with fresh rosemary or sage for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g