Creamy Mushroom Risotto Parmesan Cheese (Printable)

Rich and comforting Italian classic with Arborio rice, mushrooms, and Parmesan.

# What You Need:

→ Mushrooms

01 - 14 oz cremini or button mushrooms, sliced
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter

→ Aromatics

04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced

→ Rice

06 - 1 ½ cups Arborio rice

→ Liquids

07 - ½ cup dry white wine
08 - 4 cups vegetable broth, kept warm

→ Finishing

09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - ¼ cup heavy cream
11 - 2 tbsp unsalted butter
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (optional)

# Steps:

01 - Heat olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Add sliced mushrooms and cook until golden brown and most moisture has evaporated, about 7 minutes. Remove half the mushrooms and set aside for garnish.
02 - Add chopped onion to the skillet and sauté until softened, about 3 to 4 minutes. Stir in minced garlic and cook for an additional minute.
03 - Add Arborio rice to the skillet and toast, stirring constantly, for 2 minutes until the grains are well coated and slightly translucent.
04 - Pour in dry white wine and cook, stirring frequently, until the liquid is fully absorbed.
05 - Begin adding warm vegetable broth one ladleful (about ½ cup) at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue for 18 to 20 minutes until the rice is creamy and al dente. Not all broth may be needed.
06 - Reduce heat to low. Stir in reserved mushrooms, grated Parmesan, heavy cream, and remaining 2 tablespoons unsalted butter. Season with salt and freshly ground black pepper. Cook for 2 minutes until heated through and creamy.
07 - Plate immediately and garnish with fresh parsley and extra Parmesan cheese if desired.

# Expert Hints:

01 -
  • The risotto comes together in under an hour, and most of that time you're just stirring and sipping wine—honestly therapeutic.
  • Those caramelized mushrooms add a savory depth that makes people think you've been cooking all day.
  • It's pure comfort in a bowl: creamy, buttery, and somehow both simple and impressive.
02 -
  • Stirring constantly is not an exaggeration; it's what coaxes the starch out of the rice and makes the dish creamy, so plan to stand at the stove and lean into it.
  • The broth must be warm; cold broth will lower the pan's temperature and throw off the cooking time and texture.
  • If the risotto seems too thick at the end, don't panic—add a splash more warm broth or water, not cream, which will make it heavy.
03 -
  • Grate your Parmesan fresh right before cooking; pre-shredded cheese contains anti-caking agents that make it grainy instead of creamy.
  • Keep that wooden spoon in your hand the whole time and stir slowly but constantly—this isn't food you can walk away from, and honestly, that's part of its charm.

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