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Creamy Mushroom Risotto

Rich and velvety risotto with sautéed mushrooms, Parmesan, and herbs for a comforting Italian meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Risotto Base
  • 1.5 cups Arborio rice
  • 4 cups vegetable or chicken stock kept warm
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium shallot finely chopped
  • 2 cloves garlic minced
  • 0.5 cup dry white wine optional
Mushrooms
  • 2 cups mixed mushrooms sliced
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme
  • salt and pepper to taste
Finishing
  • 0.5 cup Parmesan cheese freshly grated
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley chopped
  • truffle oil optional

Equipment

  • Saucepan
  • Skillet
  • Wooden spoon
  • Whisk

Method
 

  1. Sauté mushrooms in butter, thyme, salt, and pepper until golden. Set aside.
  2. Heat olive oil and butter in a saucepan. Sauté shallots and garlic until translucent.
  3. Add Arborio rice and toast 1–2 minutes.
  4. Deglaze with white wine, if using, until mostly absorbed.
  5. Add warm stock ½ cup at a time, stirring gently until rice absorbs liquid. Continue 18–20 minutes.
  6. Stir in mushrooms toward the last 5 minutes of cooking.
  7. Remove from heat, stir in Parmesan, butter, and parsley. Adjust seasoning.
  8. Serve immediately, optional drizzle with truffle oil.

Notes

For extra creaminess, stir in 2 tablespoons cream at the end.