Creamy Mushroom Risotto with Parmesan

The steam rising from my pot carried the earthy scent of mushrooms and butter through my entire apartment, making my stomach growl in anticipation. I had been intimidated by risotto for years, convinced it required some special technique I hadn't learned yet. That first successful batch taught me that patience is the only real secret, and now it's become my go-to comfort food whenever I want something luxurious but achievable.

I made this for my sister last winter when she was visiting from out of town, and she literally stopped talking after the first bite, just closed her eyes and smiled. Now whenever she visits, she gives me this hopeful look that means she's secretly hoping risotto is on the menu.

Ingredients

• 1 ½ cups Arborio rice: This short grain rice releases starch as it cooks, creating that signature creamy texture that makes risotto so special
• 5 cups low sodium vegetable broth: Keeping it warm is crucial, as cold broth can shock the rice and affect the cooking process
• 2 tablespoons olive oil: Provides a neutral base for sautéing and helps prevent the butter from burning
• 2 tablespoons unsalted butter: Divided between the start and finish, butter adds richness and carries flavors beautifully
• 1 medium onion, finely chopped: Creates the aromatic foundation that builds depth in every spoonful
• 3 cloves garlic, minced: Add this after the onion so it doesn't burn and become bitter
• 12 oz cremini or button mushrooms, sliced: Cremini offer more flavor than white buttons, but both work wonderfully here
• 1 teaspoon fresh thyme leaves: Earthy and aromatic, thyme pairs perfectly with mushrooms and adds a professional touch
• ½ cup dry white wine: Deglazes the pan and adds acidity that balances the richness, use something you'd actually drink
• ½ cup freshly grated Parmesan cheese: Pre grated cheese doesn't melt the same way, so buy a wedge and grate it yourself
• 2 tablespoons unsalted butter for finishing: This final touch creates that glossy, restaurant quality finish
• Salt and freshly ground black pepper: Taste and adjust at the end, as Parmesan already adds saltiness
• 2 tablespoons chopped fresh parsley: Adds a bright pop of color and freshness to cut through the richness

Instructions

Build your flavor base:

Heat olive oil and 2 tablespoons butter in a large heavy bottomed skillet over medium heat until the butter foams, then add chopped onion and cook until translucent, about 3 minutes

Add the aromatics:

Stir in minced garlic and cook for just 1 minute until fragrant, watching carefully so it doesn't brown

Sauté the mushrooms:

Add sliced mushrooms and thyme, cooking until golden brown and their liquid has evaporated, about 7 minutes, letting them develop nice color

Toast the rice:

Stir in Arborio rice and cook for 2 minutes, allowing the grains to toast lightly and become slightly translucent at the edges

Deglaze with wine:

Pour in white wine and stir until it has mostly evaporated, scraping up any flavorful bits from the bottom of the pan

The risotto ritual begins:

Add warm broth one ladleful at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more

Continue adding broth:

Keep adding broth ladle by ladle for about 18 to 20 minutes until rice is creamy and al dente, tasting as you go

The finish:

Remove from heat and stir in remaining 2 tablespoons butter and ½ cup Parmesan until melted and creamy

Season and serve:

Adjust seasoning with salt and pepper, then serve immediately with extra Parmesan and parsley on top

Save

This recipe saved a dinner party once when I completely messed up the main course I had planned. I threw together risotto with whatever I had in the fridge, and my guests ended up raving about it more than anything I've ever carefully planned.

Making It Your Own

Once you master the basic technique, the possibilities are endless. I've made versions with asparagus and lemon in spring, butternut squash and sage in autumn, and even a variation with roasted tomatoes and fresh basil in summer. The core method stays the same, just let the seasons guide your ingredients.

The Wine Question

People always ask what wine to use, and the answer is simple: use something you'd actually drink. The flavor concentrates as it cooks, so any off notes will become more pronounced. Pinot Grigio or Sauvignon Blanc work beautifully, providing crisp acidity that balances the rich, creamy rice.

Perfect Pairings

A simple green salad with bright vinaigrette cuts through the richness perfectly. Roasted vegetables or grilled asparagus make lovely sides without competing with the risotto. For protein, a piece of pan seared chicken or some sautéed shrimp works wonderfully.

• Crisp white wine like the one you used in the recipe
• Crusty bread to soak up any sauce on your plate
• A light dessert like fresh berries or sorbet

Save

There's something deeply satisfying about standing at the stove, stirring and watching the transformation happen before your eyes. I hope this recipe becomes as comforting in your kitchen as it has in mine.

Recipe FAQs

→ What rice works best for this dish?

Arborio rice is essential because its high starch content creates the signature creamy texture. Carnaroli or Vialone Nano are excellent alternatives.

→ Why must the broth be warm?

Adding warm broth maintains consistent cooking temperature, preventing the rice from becoming shock-cooked which would result in uneven texture and longer preparation time.

→ Can I use different mushrooms?

Cremini mushrooms offer great flavor, but shiitake or porcini provide deeper earthy notes. Dried porcini reconstituted in broth work exceptionally well.

→ How do I know when it's done?

The rice should be tender but still have a slight bite in the center—al dente. The texture should be loose and creamy, not stiff or clumped together.

→ Can I make this vegan?

Yes, substitute butter with olive oil or plant-based butter, and use nutritional yeast or vegan Parmesan alternatives for the finishing cheese element.