Description
This Parmesan Mushroom Risotto Recipe creates a wonderfully comforting and healthy dish with a signature creamy texture, featuring earthy mushrooms and sharp Parmesan cheese. It is ideal for a family dinner.
Ingredients
Scale
- 1 cup Arborio rice
- 8 oz cremini (baby bella) mushrooms, sliced
- 1 cup freshly grated Parmesan cheese
- 4 cups vegetable or chicken broth, warm
- 1 medium onion, diced
- 2 cloves garlic, minced
- 0.5 cup dry white wine (optional)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 0.25 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep Ingredients: Dice the onion, mince the garlic, and slice the mushrooms. Warm your broth in a separate small pot or microwave until steaming, which helps the risotto cook evenly.
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in garlic and mushrooms, cooking until they are tender and lightly browned, 5-8 minutes, releasing their earthy aroma.
- Toast Rice: Add 1 cup Arborio rice to the pot, stirring well to coat each grain in the butter and oil. Toast for 2-3 minutes until the edges appear slightly transparent, giving it a nutty scent.
- Deglaze (Optional): Pour in 0.5 cup dry white wine (if using), stirring constantly until it is fully absorbed and the pot appears almost dry. This adds depth, but you can always use more broth.
- Add Broth Gradually: Add 1 cup warm broth, stirring constantly until it is almost entirely absorbed and the mixture thickens to a luscious consistency. Continue adding broth 0.5 to 1 cup at a time, stirring until each addition is absorbed before adding the next. This constant stirring releases starches, creating that signature creamy texture.
- Finish and Serve: Cook for typically 20-25 minutes total, stirring until the rice is al dente (tender with a slight bite to the center). Remove from heat, then stir in the remaining 1 tbsp butter and a generous amount of freshly grated Parmesan cheese until melted and wonderfully creamy. Season with salt and pepper to taste.
Notes
For enhanced flavor, consider shiitake, mixed wild, or dried porcini mushrooms. Opt for high-quality Parmesan or a plant-based alternative if dairy-free. Critical tips: stir patiently to release starch for creaminess, and always use warm broth to maintain cooking consistency. A wide, shallow pan can simplify cleanup and potentially speed up cooking due to better evaporation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (approx 300 g)
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: Parmesan, Mushroom, Risotto, Creamy, Italian, Main Course, Stovetop, Easy, Family Dinner, Vegetarian-Option