Creamy Mushroom & Parmesan Risotto
Classic northern Italian risotto stirred slowly until creamy, packed with golden sautéed mushrooms and finished with Parmesan and a knob of butter. No cream needed.
Diet swaps
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
- Vegetarian or pescatarian: Use vegetable broth instead of chicken broth.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/4 cups Arborio or Carnaroli rice
- 1 lb Mixed mushrooms (cremini, shiitake, oyster), sliced
- 6 cups Low-sodium chicken or vegetable broth
- 1 tbsp Extra-virgin olive oil
- 1 tbsp Butter
- 2 Shallots, finely chopped
- 2 cloves Garlic, minced
- 1/2 cup Dry white wine (or extra broth)
- 1/2 cup Grated Parmigiano-Reggiano
- 1 tsp Fresh thyme leaves
- 2 tbsp Fresh parsley, chopped
Directions
- Keep the broth hot in a saucepan over low heat.
- Cook the mushrooms in half the oil in a wide pan over high heat, without stirring for the first 3 minutes, until golden. Season, add the thyme and set aside.
- Add the remaining oil, the shallots and garlic to the pan and cook 2 minutes. Add the rice and toast, stirring, for 2 minutes until the edges turn translucent.
- Pour in the wine and stir until absorbed. Add hot broth one ladle at a time, stirring often and waiting until each ladle is almost absorbed, for 18 to 20 minutes, until the rice is creamy and just tender.
- Off the heat, stir in the mushrooms, Parmesan and butter (the mantecatura). Rest 1 minute, then serve with parsley.
Calorie breakdown
Rice 219 · Parmesan 55 · olive oil 30 · butter 25 · mushrooms 25 · wine 25 · broth 15 · shallots 15 · garlic 2 · herbs 1
💡 Lighter tip: Leftover risotto makes great arancini or crispy risotto cakes: form into patties and pan-fry in a little olive oil.
Helpful for this recipe
Wide braiser panShop on Amazon →Wooden risotto spoonShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →