Creamy Mushroom Risotto Parmesan (Printable)

Velvety Arborio rice combined with sautéed mushrooms and Parmesan for a rich, comforting dish.

# What you'll need:

→ Vegetables & Aromatics

01 - 1 lb cremini or button mushrooms, sliced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped

→ Grains

05 - 1 ½ cups Arborio rice

→ Liquids

06 - 4 cups vegetable broth, kept warm
07 - ½ cup dry white wine

→ Dairy

08 - 3 tbsp unsalted butter, divided
09 - ½ cup freshly grated Parmesan cheese
10 - ¼ cup heavy cream

→ Oils & Seasoning

11 - 2 tbsp olive oil
12 - ¾ tsp kosher salt, or to taste
13 - ¼ tsp freshly ground black pepper

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
02 - Add sliced mushrooms and cook, stirring occasionally, until golden and liquid has evaporated, approximately 8 minutes. Season with ¼ teaspoon salt and a pinch of black pepper. Reserve half for garnish.
03 - Add Arborio rice to the skillet and toast, stirring constantly, until grains become lightly translucent around edges, about 2 minutes.
04 - Pour in dry white wine and cook, stirring, until mostly absorbed by the rice.
05 - Add 1 cup warm vegetable broth and stir gently until mostly absorbed. Continue adding broth in ½ cup increments, stirring frequently and allowing absorption between additions, until rice is creamy and al dente, approximately 18 to 22 minutes. Not all broth may be needed.
06 - Reduce heat. Stir in remaining 2 tablespoons butter, Parmesan cheese, heavy cream, and half of the chopped parsley. Adjust seasoning with remaining salt and pepper to taste.
07 - Spoon risotto into serving bowls. Top with reserved sautéed mushrooms and sprinkle with remaining parsley. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes expensive and elegant but comes together in less than an hour, no fancy techniques required.
  • The mushrooms caramelize into something rich and almost meaty, making it satisfying enough for anyone at the table.
  • There's something meditative about the constant gentle stirring—it becomes a kind of cooking meditation rather than a chore.
02 -
  • Keep your broth genuinely warm—adding cold broth stops the cooking process and makes the rice seize up instead of staying creamy.
  • Don't skip the tasting step at the end; Parmesan varies wildly in saltiness, and underseasoned risotto tastes flat no matter how good everything else is.
  • The first time you make this, you might think it's taking forever—that's normal, and it means it's working.
03 -
  • If you accidentally add too much broth and the risotto becomes soupy, keep stirring and cooking—the rice will eventually absorb the liquid and thicken.
  • Grate your Parmesan fresh right before you use it; pre-grated cheese has additives that prevent it from melting smoothly into the creamy rice.
  • The risotto should look slightly looser than you think is right when you plate it—it firms up just slightly as it sits, and you want it to flow, not sit like pudding.

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