Mushroom Parmesan Risotto Recipe
Comforting risotto with sauteed mushrooms, onion, parsley, Parmesan, and vegetable broth Arborio rice and garlic.
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Ingredients
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Risotto base
Mushrooms & garnish
Method
Mushrooms & garnish
Prepare mushrooms
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add sliced mushrooms in a single layer (work in batches if necessary so they brown rather than steam). Season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
When mushrooms are cool enough, stir in 1 tablespoon chopped parsley and 1/2 teaspoon lemon juice (if using). Reserve for finishing the risotto.
Risotto base
Warm broth
Place the 6 cups of vegetable broth in a saucepan and keep it warm over low heat. It should be hot but not boiling when you ladle it into the rice.
Start soffritto
In a separate wide heavy-bottomed saucepan or deep skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter melts and foams. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5–6 minutes.
Add garlic and rice
Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the Arborio rice and stir to coat the grains with fat. Toast the rice for 1–2 minutes until edges of grains become translucent; this helps the rice release starch gradually.
Deglaze
Pour in the 1/2 cup white wine (or 1/2 cup extra warm broth if not using wine). Stir frequently until the liquid is mostly absorbed, about 1–2 minutes.
Cook risotto
Begin adding warm vegetable broth one ladle (about 1/2 cup) at a time. Add broth so the rice is just submerged and stir gently and frequently — enough to prevent sticking and to encourage starch release, but not continuously. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–22 minutes, tasting after 15 minutes. The rice should be tender with a slight al dente bite and the overall texture should be creamy but not soupy.
Finish with cheese and butter
When the rice is cooked to your liking, remove the pan from heat. Stir in the reserved sautéed mushrooms (reserving a few pieces for garnish if desired), the grated Parmesan, and an extra half tablespoon of butter if you want extra silkiness. Adjust salt and pepper to taste (start with the remaining 3/4 teaspoon salt and 3/8 teaspoon pepper distributed as needed). If the risotto seems too thick, stir in 1–2 tablespoons warm broth to loosen.