Mushroom Risotto is a classic Northern Italian dish made by slowly stirring arborio rice with broth until creamy, then blending it with sautéed mushrooms, garlic, and Parmesan cheese. Rich, earthy, and satisfying—it’s the perfect dish for fall or a cozy night in.
In a large pan, heat olive oil and butter over medium heat.
Add mushrooms and sauté for 5–7 minutes until browned and their moisture evaporates.
Remove and set aside.
In the same pan, add a little more oil if needed. Sauté onions until translucent.
Add garlic and cook 30 seconds. Stir in the arborio rice and toast for 1–2 minutes.
Pour in the white wine and stir until it’s mostly absorbed.
Add a ladle of warm broth and stir continuously until absorbed.
Repeat, one ladle at a time, stirring constantly for 18–20 minutes.
Stir in the cooked mushrooms and season with salt and pepper.
Add Parmesan cheese and stir until creamy. Let rest for 2–3 minutes before serving.
Serve hot, garnished with extra Parmesan and fresh parsley.
Enjoy immediately while creamy.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
