Creamy Mushroom Parmesan Risotto (Print Version)
A rich and creamy risotto highlighting mushrooms, arborio rice, and Parmesan cheese for a satisfying meal.
# 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 more 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 Steps:
01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed skillet over medium heat. Add onions and a pinch of salt; cook until translucent, about 2 to 3 minutes.
02 - Add minced garlic and sliced mushrooms. Stir occasionally and cook until mushrooms are golden and moisture is evaporated, approximately 7 minutes.
03 - Incorporate arborio rice into the skillet and toast for 2 minutes until the edges become translucent.
04 - Pour in dry white wine and stir until fully absorbed by the rice.
05 - Add a ladle of warm vegetable broth at a time, stirring continuously. Wait until most liquid is absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 18 to 20 minutes. Use less broth if needed.
06 - Lower heat. Stir in remaining butter, heavy cream, and Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Remove from heat. Fold in chopped parsley and adjust seasoning as desired. Serve immediately, garnished with extra Parmesan and parsley.
# Expert Tips:
01 -
- It feels fancy enough to impress anyone at your table, but it's really just rice, mushrooms, and patience.
- The whole thing comes together in under an hour, which means you can actually make it on a Tuesday without losing your mind.
- Mushrooms release this deep, earthy flavor that makes everything taste more intentional than it actually is.
02 -
- Risotto waits for no one—make sure everyone is seated and ready to eat before you plate it, because it starts to thicken the moment it cools.
- The broth must stay warm; cold broth is the number one reason risotto turns grainy instead of creamy, so keep it simmering in another pot.
- You don't always need all the broth; stop adding when the rice is creamy and tender, not when the broth runs out.
03 -
- Use a heavy-bottomed skillet or saucepan so the rice cooks evenly without hot spots that cause sticking or scorching.
- Keep the broth at a gentle simmer in a separate pot, and use a ladle to measure each addition so you add liquid consistently.
- Grate your Parmesan fresh just before cooking—pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.