Creamy Mushroom Risotto
This super simple risotto recipe is creamy, comforting, and easy to make at home. With Arborio rice, white wine (or water), butter, Parmesan cheese, and mushrooms, it’s a cozy, satisfying dinner made with simple ingredients.
Servings :4 people
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 1½ cups Arborio rice
- ½ cup dry white wine or vermouth optional
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 4–5 cups hot stock (chicken or vegetable)cups hot stock chicken or vegetable
Instructions
- Heat the pan: Heat a wide, heavy-based pan over medium heat and melt the butter. Add the onion with a pinch of salt and cook gently until soft and translucent. Avoid browning — you want the onion sweet, not caramelized.
- Toast the rice: Add the Arborio rice to the pan and stir to coat the grains in the butter and onions. Cook for 1–2 minutes, stirring constantly, until the rice looks slightly translucent around the edges. This step adds flavor and helps the rice cook evenly.
- Begin adding the stock: Add a ladle of hot stock and stir gently but consistently until most of the liquid is absorbed. Continue adding stock a little at a time, stirring and allowing each addition to absorb before adding more.
- Add the wine: Once the rice is partially cooked and creamy, pour in the wine and stir until it has mostly absorbed. Continue cooking, adding more stock as needed.
- Cook until tender: The risotto will take about 18–22 minutes to cook. It should be creamy and loose, with rice that is tender but still has a slight bite. If the risotto thickens before the rice is cooked through, add a little more hot stock or water.
- Finish with cheese: Remove the pan from the heat and stir in the grated cheese until melted and glossy. Taste and adjust seasoning if needed.
- Serve immediately: Risotto is best served straight away, while it’s creamy and flowing.
Notes
- Always use hot stock when making risotto to ensure even cooking and a creamy texture.
- Risotto should be loose and creamy when finished — add a splash of hot stock or water if it thickens too much before serving.
Nutrition
Calories: 409kcalCarbohydrates: 63gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 16mgSodium: 205mgPotassium: 132mgFiber: 3gSugar: 2gVitamin A: 186IUVitamin C: 2mgCalcium: 160mgIron: 3mg
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