Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1 1/2 cups Arborio rice; 400 g Mixed mushrooms, sliced; 5 cups Vegetable or chicken stock, hot; 1/2 cup Dry white wine; 1 medium Onion, finely diced; 3 cloves Garlic, minced; 3/4 cup Parmesan, grated; 3 tbsp Butter; 2 tbsp Olive oil

Made with: arborio rice, mushrooms, parmesan

A restaurant-worthy risotto with earthy mushrooms, nutty parmesan, and a silky, spoon-coating texture. Patient stirring is all it takes.

Risotto has a reputation for being fussy, but it is really just a rhythm: add a ladle of warm stock, stir until it is absorbed, repeat. The reward is a bowl of rice that is creamy without a drop of cream, thanks to the starch that the constant stirring coaxes out of the grains.

Mushrooms give this version a deep, savoury backbone. A good handful of Parmesan and a knob of butter stirred in at the end — the classic "mantecatura" — turns it silky and glossy. It is comfort food that feels a little bit special.

Prep15 min

Cook30 min

Serves4

LevelMedium

Contains DairyVegetarian

Ingredients

Arborio rice1 1/2 cups
Mixed mushrooms, sliced400 g
Vegetable or chicken stock, hot5 cups
Dry white wine1/2 cup
Onion, finely diced1 medium
Garlic, minced3 cloves
Parmesan, grated3/4 cup
Butter3 tbsp
Olive oil2 tbsp

Substitutions

white wine → extra stock with a squeeze of lemon
arborio rice → carnaroli rice
parmesan → pecorino or nutritional yeast

Instructions

1Heat the olive oil and 1 tablespoon of butter in a wide pan over medium-high heat. Add the mushrooms and cook, undisturbed at first, until browned and any liquid has evaporated, about 6-8 minutes. Season and set aside.
2In the same pan, lower the heat to medium and add the onion with a pinch of salt. Cook until soft and translucent, about 5 minutes, then stir in the garlic for 30 seconds.
3Add the arborio rice and toast for 2 minutes, stirring, until the edges look glassy.
4Pour in the white wine and stir until fully absorbed.
5Add the hot stock one ladle at a time, stirring frequently and only adding more once the previous addition is absorbed. This slow process takes about 18-20 minutes and builds the creamy texture.
6When the rice is tender with a slight bite, stir the mushrooms back in along with the remaining butter and the parmesan. Beat vigorously for a minute to make it glossy.
7Taste, adjust the seasoning, and serve immediately with extra parmesan on top.

Cook's tips

Keep your stock warm in a separate pan. Adding cold liquid shocks the rice and slows the cook.
Toast the rice for a minute before adding any liquid — it deepens the flavour and helps the grains stay separate.
Add the stock one ladle at a time and wait until it is almost fully absorbed before adding more.
Take it off the heat while the rice still has the faintest bite; it keeps cooking in its own heat.
Stir in the butter and Parmesan off the heat, beating vigorously for 30 seconds to get that signature creamy finish.

Frequently asked questions

Which rice is best for risotto?

Short-grain varieties like Arborio, Carnaroli, or Vialone Nano are ideal because their high starch content creates the creamy texture. Long-grain rice will not work the same way.

Can I make risotto vegetarian?

Absolutely — use a good vegetable stock and it is naturally vegetarian. Check your Parmesan is made with vegetarian rennet, or swap in a hard cheese labelled suitable for vegetarians.

Do I really have to stir constantly?

Frequent stirring is what releases the starch and gives risotto its creaminess. You do not need to stir every second, but keep it moving throughout the cook.

Want recipes like this from your own ingredients? Try Pantamo