Italian Mushroom Risotto

# What You'll Need:

→ Rice and Broth

01 - 1 1/2 cups Arborio rice

02 - 5 cups vegetable broth, kept warm

→ Mushrooms and Vegetables

03 - 14 ounces mixed wild mushrooms (cremini, shiitake, porcini), cleaned and sliced

04 - 1 medium yellow onion, finely chopped

05 - 2 cloves garlic, minced

06 - 2 tablespoons unsalted butter

07 - 2 tablespoons olive oil

→ Finishing Touches

08 - 1/2 cup dry white wine

09 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving

10 - 2 tablespoons cold unsalted butter, cubed

11 - 2 tablespoons chopped fresh parsley

12 - Salt and freshly ground black pepper, to taste

# Cooking Steps:

01 - Heat olive oil and 2 tablespoons butter over medium heat in a large skillet. Add finely chopped onion and cook for 3 to 4 minutes until translucent.

02 - Add minced garlic and cook for 1 minute. Stir in mixed wild mushrooms and sauté for 5 to 7 minutes until golden and liquids evaporate.

03 - Incorporate Arborio rice into the skillet, stirring to coat and toast for 1 to 2 minutes.

04 - Pour in the white wine and stir continuously until fully absorbed.

05 - Ladle warm vegetable broth into the rice one scoop at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.

06 - Remove from heat. Stir in cold butter cubes, Parmesan cheese, and half of the chopped parsley. Season with salt and black pepper to taste.

07 - Allow the dish to rest for 2 minutes. Serve immediately garnished with remaining parsley and extra Parmesan cheese.

# Expert Tips:

01 -

It feels indulgent but comes together in under an hour, making you feel like a real cook without the stress.
The mushrooms release their deep, earthy flavor into every grain of rice, so even a simple dinner tastes like something special.
Once you master this, you'll have a go-to meal that impresses people and satisfies your own hunger for something genuinely good.

02 -

The most common mistake is adding all the broth at once, which boils the rice instead of gently cooking it and creating creaminess—patience here is everything.
Risotto waits for no one, so have your bowls warming and your guests ready to sit down the moment it finishes; it begins to stiffen as it cools and loses that flowing, luxurious quality.
If you're using dried porcini mushrooms, rehydrate them in warm water for about twenty minutes and use their soaking liquid as part of your broth for an intensely savory depth.

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