Ingredients
6 cups chicken or vegetable broth, divided
1 to 2 pounds cremini or white button mushrooms
2–3 shallots, roughly diced
1 ½ cups Arborio rice
½ cup dry white wine or apple juice
½ tsp salt, or to taste
Black pepper to taste
4 tablespoons butter
3 tablespoons parsley or chives, chopped
¼ cup freshly grated parmesan cheese, or to taste
Instructions
1. Warm the Broth — In a saucepan or in the microwave, warm 6 cups broth over medium heat. Keep it hot throughout the entire cooking process.
2. Cook the Mushrooms — Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to the dry skillet and stir as they release their juices. Turn heat to medium-high and continue to stir until the juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.
3. Sauté the Shallots and Rice — Reduce heat to medium and add 1 tablespoon olive oil. Stir in diced shallots and cook about 1 minute or until they begin to soften. Add rice, stirring to coat with oil, about 2 minutes.
4. Add the Wine — Pour in the wine, stirring constantly until it is fully absorbed.
5. Add the Broth Gradually — Return heat to medium-high and add between ¾ cup to 1 cup of hot broth to the rice using a mug or measuring cup, stirring until absorbed. Continue adding hot broth one scoopful at a time, stirring continuously, making sure each addition is absorbed before adding more. As you use almost all the broth, begin turning the heat down to medium if necessary.
6. Finish the Risotto — After about 20 minutes, the rice will be al dente. Turn off the heat and stir in the mushrooms. Season with salt and pepper.
7. Stir in Butter and Cheese — Add butter, parsley or chives, and parmesan. Stir until everything is well combined and creamy. Serve immediately.
Notes
Warm the broth — Adding hot broth helps the rice cook evenly and keeps the risotto creamy instead of gummy. Keep your broth simmering on a nearby burner throughout the cooking process.
Stir, but don’t stress — You don’t have to stir nonstop, but frequent stirring helps release the rice’s starches for that classic creamy texture.
Taste as you go — Arborio rice should be tender with a slight bite. Season at the end so you don’t over-salt. The rice will continue absorbing liquid even after you remove it from heat.
Reheating leftovers: Risotto thickens as it cools. Reheat gently on the stove with a splash of broth or water to loosen it back up.
Mushroom swap: Cremini and button mushrooms work beautifully, but shiitake or a wild mushroom blend will deepen the flavor even more.
Make ahead: Prepare risotto about 70% done, cool quickly, and refrigerate. When ready to serve, reheat with additional warm broth, stirring constantly until creamy.
Dairy-free option: Omit the butter and parmesan. Add nutritional yeast for a cheesy flavor or finish with a drizzle of good olive oil for richness.
Variations: Add asparagus and peas for a spring version, roasted butternut squash and sage for fall, shrimp or scallops for seafood lovers, or saffron threads to the broth for a Milanese-style risotto.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian