Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, grated
1 pound mushrooms (mixed varieties), chopped
¼ cup dried porcini mushrooms (optional)
1½ cups Arborio rice
â…“ cup dry white wine (or vegetable broth)
6 cups vegetable broth
3 tablespoons cold butter
½ cup parmesan cheese, grated
3 tablespoons flat-leaf parsley, chopped
½ teaspoon salt, or to taste
â…› teaspoon black pepper, or to taste
Instructions
1. Prep the Mushrooms — Soak the dried porcini mushrooms in hot water for 10 minutes, then drain and chop them. Rinse and chop all fresh mushrooms into small, even pieces.
2. Warm the Broth — Heat the vegetable broth in a separate pot and keep it simmering gently throughout the entire cooking process.
3. Sauté the Onion — In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion for about 3 minutes until translucent.
4. Add the Garlic — Add the grated garlic and cook for another minute until fragrant.
5. Cook the Mushrooms — Add all the chopped mushrooms, including the soaked porcini, along with salt and pepper. Cook for about 5 minutes until the mushrooms release their moisture and become tender.
6. Toast the Rice — Add the Arborio rice and stir continuously for 2 minutes, allowing the rice to toast slightly and absorb the mushroom flavors.
7. Add the Wine — Pour in the white wine (or broth) and stir until it is completely absorbed by the rice.
8. Add Broth Gradually — Begin adding the hot vegetable broth one cup at a time. Stir almost continuously on medium heat until each addition is absorbed before adding the next cup. Continue this process for 15–18 minutes.
9. Finish the Risotto — When the rice is al dente (tender but with a slight bite), remove from heat and stir in the cold butter, parmesan cheese, and chopped parsley.
10. Stir Until Creamy — Stir vigorously for 2 minutes until the risotto becomes creamy and glossy. If too thick, add a bit more hot broth.
11. Serve — Taste and adjust seasoning if needed. Serve immediately, topped with extra parmesan if desired.
Notes
Keep your broth hot — Adding cold liquid shocks the rice and slows cooking. Keep the broth simmering on a nearby burner throughout.
Stir frequently but not constantly — You need to coax out the starch without breaking the rice grains.
Don’t rush the process — Proper risotto takes about 18–20 minutes of active cooking.
The right consistency: The risotto should be slightly loose when you turn off the heat — it will continue to thicken as it rests. It should flow when you tilt the plate, not sit in a solid mound.
Arborio substitutes: Carnaroli, Vialone Nano, or even sushi rice can work. Each gives slightly different textures but all create a creamy result.
Make ahead: Prepare up to the point where the rice is almost done. When ready to serve, reheat gently with additional hot broth to finish cooking.
Variations: Add a handful of fresh spinach during the last 5 minutes for a green twist. Stir in cooked shredded chicken for a heartier meal. Finish with a drizzle of truffle oil and sautéed wild mushrooms for an elevated version.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian