Italian Mushroom Risotto

There are few things more luxurious than a perfectly made Italian Mushroom Risotto. This creamy, velvety dish pairs earthy dried porcini with fresh cremini mushrooms, finished with a generous shower of aged Parmesan. It’s the kind of restaurant-quality dish that’s surprisingly doable at home — all it takes is patience and a good ladle.

Why You’ll Love This Recipe

• Creamy, luxurious texture without any cream — just patience and good technique
• Earthy mushrooms and Parmesan create an incredibly savory umami bomb
• An elegant dish that looks and tastes like fine dining
• The meditative stirring process is surprisingly relaxing and rewarding

Ingredients

• 1.5 cups arborio rice
• 1 oz dried porcini mushrooms
• 8 oz fresh cremini mushrooms
• 1 small yellow onion
• 3 cloves garlic
• 1/2 cup dry white wine
• 5 cups chicken or vegetable broth
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup Parmesan cheese
• salt and black pepper
• fresh parsley

Instructions

1. Warm the broth: Soak dried porcini mushrooms in 1 cup hot water for 15 minutes. Squeeze out, chop roughly, and strain the soaking liquid through a fine sieve. Reserve both mushrooms and liquid.
2. Sauté the mushrooms: Heat 1 tablespoon butter and the olive oil in a wide heavy pan over medium heat. Add onion and cook for 5 minutes until soft and translucent.
3. Cook the aromatics: Add garlic and fresh cremini mushrooms. Cook for 3 minutes until mushrooms release their liquid and begin to brown.
4. Toast the rice: Add the rehydrated porcini mushrooms and stir to combine.
5. Add wine: Add the arborio rice and toast for 2 minutes, stirring, until the edges turn translucent.
6. Add broth gradually: Pour in the white wine and stir until fully absorbed.
7. Continue stirring: Add the reserved mushroom soaking liquid and stir until absorbed. Then begin adding warm broth one ladle at a time, stirring constantly and waiting until each addition is mostly absorbed before adding the next. Continue for 18-20 minutes until the rice is creamy and al dente.
8. Finish the risotto: Remove from heat. Stir in the remaining 1 tablespoon cold butter and the grated Parmesan (this is the mantecatura). Season with salt and pepper.
9. Serve immediately: Serve immediately, garnished with fresh parsley and extra Parmesan.

Pro Tips

• Warm broth is essential: Always add warm broth to risotto — cold liquid shocks the rice and slows cooking, leading to uneven texture.
• Stir with purpose: Stir frequently but not constantly — each stir releases starch that creates creaminess, but the rice also needs time to absorb liquid between stirs.
• Rest before serving: Remove from heat and let the risotto rest for 2 minutes before serving — this final rest lets it reach the perfect flowing consistency Italians call ‘all’onda.’

You Might Also Love

• Classic Bruschetta — A bright, fresh starter before your creamy risotto
• Pasta Carbonara — Another Italian classic with rich, silky sauce
• Classic Tiramisu — The perfect Italian dessert to end the meal