Description

Creamy Mushroom Risotto is the ultimate cozy comfort food — each bite delivers velvety Arborio rice soaked in rich mushroom‑flavored broth, finished with Parmesan, butter, and fresh parsley for a dish that feels fancy but is surprisingly simple.

Ingredients

1 ½ cups Arborio rice
8 oz fresh mushrooms (cremini, button, or mixed), sliced
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter, divided
½ cup dry white wine (or extra broth + 1 tsp lemon juice)
4–5 cups warm vegetable or chicken stock
½ cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
Salt & freshly ground black pepper, to taste

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Instructions

Heat olive oil and 1 tbsp butter in a wide, heavy-bottomed pan over medium heat. Add onion with a pinch of salt; cook until translucent. Add mushrooms and sauté until golden and their juices evaporate. Stir in garlic and cook another 30 seconds.
Add Arborio rice to the pan, stirring to coat and “toast” for about 1–2 minutes.
Pour in white wine (or stock + lemon), stirring to deglaze and cook until nearly absorbed.
Lower heat. Add warm stock one ladle at a time, stirring gently and letting the rice absorb liquid before adding more. Continue 20–25 minutes, until rice is al dente and risotto is creamy.
Remove from heat. Stir in remaining butter and Parmesan until silky. Season with salt and pepper. Sprinkle with parsley and let rest briefly before serving.

Notes

Use a mix of wild mushrooms (shiitake, oyster) for extra depth.
Omit wine and add a splash of lemon juice if preferred.
For a vegan version, use vegan butter, plant-based stock, and nutritional yeast instead of Parmesan.
Keep stock warm for even cooking; cold stock slows down the process.
Risotto is best served immediately but can be revived with a splash of stock or water.