Imagine a dish so luxuriously creamy, so rich with earthy mushroom flavor, that it transports you straight to the rolling hills of Italy with every single bite. This classic Mushroom Risotto isn't just a recipe—it's a culinary journey that turns simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're a cooking novice or a seasoned chef, this foolproof guide will help you create a risotto so irresistible, your dinner guests will be begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g Arborio rice
- 200g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1L vegetable stock
- 100ml white wine
- 50g parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by finely chopping the onion, mincing the garlic, and slicing the mushrooms into uniform pieces.
- Heat the vegetable stock in a separate saucepan and keep it simmering at a low temperature. This ensures the stock is warm when added to the rice.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and sliced mushrooms to the pan. Cook until the mushrooms release their moisture and become golden brown, about 5-6 minutes.
- Add Arborio rice to the pan and toast it for 2 minutes, stirring constantly to coat the grains with oil and prevent sticking.
- Pour in the white wine and stir until the liquid is completely absorbed by the rice.
- Begin adding the warm vegetable stock one ladle at a time, stirring continuously. Wait for each addition to be absorbed before adding the next.
- Continue this process for 18-20 minutes, maintaining a gentle simmer and stirring frequently to release the rice's starches and create a creamy texture.
- When the rice is al dente and has a creamy consistency, remove from heat and stir in grated parmesan cheese.
- Season with salt and freshly ground black pepper to taste.
- Let the risotto rest for 2 minutes, then garnish with fresh chopped parsley before serving.
Tips
- • Use Arborio rice exclusively—its high starch content is crucial for achieving that signature creamy texture. • Keep your stock warm throughout cooking to ensure consistent temperature and even rice absorption. • Stir frequently but not constantly; this helps release starches while preventing burning. • Use a heavy-bottomed pan to distribute heat evenly and prevent rice from sticking. • Add stock gradually, allowing each ladle to be fully absorbed before adding the next. • The perfect risotto should be loose and wave-like when served (all'onda), not stiff or dry. • Always finish with freshly grated parmesan and let the risotto rest for 2 minutes before serving to enhance flavor and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 20mg
