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Creamy mushroom risotto topped with fresh herbs and parmesan cheese
Silky mushroom risotto enriched with forest mushrooms and crisp parmesan shavings.

Creamy Mushroom Risotto with Parmesan

Author: Flavelo
Recipes Main Courses
Risotto isn't just a type of rice; it's a technique. The secret lies in constantly coaxing the starch out of the grains and into the broth. This creates a luxurious creaminess without adding heavy cream. The 'mantecatura' is the final, sacred step: vigorously beating cold butter and cheese into the rice off the heat to create a glossy emulsion.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide saucepan or Dutch oven
  • Wooden spoon
  • Ladle
  • Chef's knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Sauté the sliced mushrooms in the olive oil over medium-high heat until golden brown. Remove from the pan and set aside.

Tip: If you boil the mushrooms with the rice, they become rubbery. Searing them first intensifies their flavor.
2 ✓

In the same pan, sweat the finely chopped onion. Add the rice and toast for 1-2 minutes until the edges of the grains turn translucent.

Tip: Toasting the rice (tostatura) creates a protective shell around the grain, preventing it from turning into mush.
3 ✓

Pour in the wine and let it evaporate completely. Then, begin ladling in the hot broth one scoop at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.

Tip: Constant stirring and gradual liquid addition rubs the starch off the grains, creating the creamy sauce.
4 ✓

When the rice is tender but still has a slight bite (about 18 minutes), remove from heat. Stir in the sautéed mushrooms, cold butter, and Parmesan.

Tip: The cold butter and cheese emulsify with the remaining hot liquid to create a glossy, creamy finish.
5 ✓

Cover and let rest for 2 minutes, then garnish with parsley and serve immediately.

Tip: Risotto should be 'all'onda' (wavy/flowing), not a stiff mound.

Recipe FAQ

Why is the rice crunchy in the middle?
You likely didn't use enough liquid or cook it long enough. 'Al dente' rice should have a slight bite, but it shouldn't be crunchy.
Can I use Jasmine rice?
No. Risotto requires high-starch, short-grain rice like Arborio or Carnaroli to achieve that creamy texture. Long-grain rice won't work.

Ingredients

  • 1 1/2 cups Arborio or Carnaroli rice
  • 14 oz fresh mushrooms (cremini, button, or wild)
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 4 cups hot vegetable broth
  • 1/4 cup cold butter (cubed)
  • 3/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped