Mushroom Risotto with Parmesan Cheese

Mushroom Risotto with Parmesan Cheese is a classic Italian dish that embodies comfort, elegance, and rich flavors. Creamy, luscious, and packed with the earthy taste of mushrooms, this risotto is elevated by the nutty depth of freshly grated Parmesan cheese. The slow-cooked rice absorbs flavorful broth, resulting in a perfectly creamy texture with each bite.

This recipe is perfect for a cozy dinner at home or a special occasion. While risotto has a reputation for being challenging, the process is straightforward if approached with patience and attention. The aroma of sautéed mushrooms, garlic, and onions mingling with simmering stock will fill your kitchen, making the cooking process as rewarding as the final dish.

Why I Love This Recipe

I love this recipe because it delivers luxurious flavors using simple ingredients. The creamy texture of the risotto, combined with earthy mushrooms and the savory depth of Parmesan, creates a dish that is both comforting and sophisticated. It’s a versatile recipe that can be enjoyed as a main course or paired with protein like roasted chicken or seared scallops for a complete meal.

Additionally, the hands-on cooking process allows you to engage with the dish, stirring and watching the rice gradually absorb the broth, which makes the meal feel truly homemade. The final touch of Parmesan cheese ties everything together, giving the risotto a rich, velvety finish.

Why It’s a Must-Try Dish

This Mushroom Risotto is a must-try because it perfectly balances creaminess, umami, and subtle nuttiness. Unlike other rice dishes, risotto’s unique method of slow cooking and constant stirring creates a texture that is both creamy and slightly al dente — a hallmark of authentic Italian cooking.

The earthy mushrooms complement the Parmesan perfectly, making this dish a crowd-pleaser for dinner parties, family gatherings, or a romantic meal. Once you master this risotto, it becomes a go-to recipe for impressive, comforting, and delicious Italian cuisine.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: Approximately 420 kcal per serving
• Course: Main Course or Side Dish
• Cuisine: Italian

Ingredients

• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 oz (300 g) mushrooms, sliced (button, cremini, or a mix)
• ½ cup dry white wine
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley for garnish

Optional: 1 teaspoon truffle oil for added aroma

Cooking Directions (Overview)

1. Heat broth in a saucepan and keep warm.
2. Sauté onion, garlic, and mushrooms in olive oil and butter.
3. Add Arborio rice and toast briefly.
4. Deglaze with white wine.
5. Gradually add warm broth, stirring continuously.
6. Cook until rice is creamy and al dente.
7. Stir in Parmesan cheese and season.
8. Serve immediately, garnished with parsley.

Step-by-Step Preparation Method

Step 1: Prepare the Broth

1. Pour the broth into a saucepan and heat over low-medium heat. Keep it warm throughout the cooking process.

Step 2: Sauté Aromatics and Mushrooms

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
2. Add finely chopped onions and sauté for 2–3 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and sauté for 5–6 minutes until softened and lightly browned.

Step 3: Toast the Rice

1. Add Arborio rice to the skillet with the mushrooms and stir for 2 minutes until the rice becomes slightly translucent at the edges.

Step 4: Deglaze with Wine

1. Pour in the white wine and stir continuously until the liquid is mostly absorbed.

Step 5: Gradually Add Broth

1. Add warm broth, one ladleful at a time, stirring constantly.
2. Wait until the liquid is absorbed before adding the next ladle of broth.
3. Continue this process for 18–20 minutes, or until the rice is creamy and al dente.

Step 6: Finish the Risotto

1. Remove the skillet from heat.
2. Stir in remaining butter and Parmesan cheese.
3. Season with salt and black pepper to taste.
4. Optional: Add a teaspoon of truffle oil for extra aroma.

Step 7: Serve

1. Spoon the risotto onto plates or a serving dish.
2. Garnish with chopped fresh parsley and additional Parmesan if desired.

How to Serve

Serve Mushroom Risotto hot as a main dish or side. Pair it with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. It goes beautifully with roasted vegetables, grilled chicken, or seafood like seared scallops.

For presentation, sprinkle freshly grated Parmesan on top and add a small drizzle of truffle oil for extra sophistication.

Recipe Tips

• Use Arborio Rice: Its high starch content creates the creamy texture essential for risotto.
• Stir Constantly: Frequent stirring helps release starches and prevents the rice from sticking.
• Warm Broth: Adding cold broth will slow cooking and affect texture.
• Do Not Overcook: Rice should be al dente — tender but with a slight bite.
• Add Ingredients Gradually: Add mushrooms, wine, and broth in stages to build flavor.

Variations

1. Creamy Mushroom and Pea Risotto: Add ½ cup peas in the last 5 minutes of cooking.
2. Seafood Risotto: Stir in cooked shrimp or scallops toward the end.
3. Vegetable Medley Risotto: Include zucchini, asparagus, or roasted red peppers.
4. Herb Risotto: Add fresh thyme, sage, or tarragon for herbal notes.
5. Cheese Variation: Replace Parmesan with Pecorino Romano or a mix of cheeses for depth.

Freezing and Storage

• Refrigeration: Store leftover risotto in an airtight container for up to 2 days.
• Freezing: Risotto can be frozen for up to 1 month, but texture may become slightly softer upon reheating.
• Reheating Tip: Reheat gently on the stove with a splash of broth or water, stirring constantly to restore creaminess.

Special Equipment Needed

• Large skillet or wide saucepan
• Wooden spoon or spatula for stirring
• Ladle for adding broth
• Measuring cups and spoons
• Cheese grater

Conclusion

Mushroom Risotto with Parmesan Cheese is a comforting and sophisticated Italian classic that combines the earthy flavor of mushrooms with creamy, cheesy rice. Its rich texture and luxurious taste make it perfect for dinner parties, special occasions, or an indulgent weeknight meal.

With patience, quality ingredients, and attention to technique, anyone can create this elegant dish at home. The balance of creamy risotto, umami mushrooms, and nutty Parmesan ensures every bite is satisfying, making this recipe a must-try for lovers of Italian cuisine.

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Mushroom Risotto with Parmesan Cheese

Author: Anna Williams Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 420 kcal per serving

Description

Mushroom Risotto with Parmesan Cheese is a classic Italian dish that embodies comfort, elegance, and rich flavors. Creamy, luscious, and packed with the earthy taste of mushrooms, this risotto is elevated by the nutty depth of freshly grated Parmesan cheese. The slow-cooked rice absorbs flavorful broth, resulting in a perfectly creamy texture with each bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 oz (300 g)
• ½ cup dry white wine
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley for garnish
• 1 Optional: teaspoon truffle oil for added aroma

Instructions

1. Step 1: Prepare the Broth : Pour the broth into a saucepan and heat over low-medium heat. Keep it warm throughout the cooking process.
2. Step 2: Sauté Aromatics and Mushrooms : Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add finely chopped onions and sauté for 2–3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Add sliced mushrooms and sauté for 5–6 minutes until softened and lightly browned.
3. Step 3: Toast the Rice : Add Arborio rice to the skillet with the mushrooms and stir for 2 minutes until the rice becomes slightly translucent at the edges.
4. Step 4: Deglaze with Wine : Pour in the white wine and stir continuously until the liquid is mostly absorbed.
5. Step 5: Gradually Add Broth : Add warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding the next ladle of broth. Continue this process for 18–20 minutes, or until the rice is creamy and al dente.
6. Step 6: Finish the Risotto : Remove the skillet from heat. Stir in remaining butter and Parmesan cheese. Season with salt and black pepper to taste. Optional: Add a teaspoon of truffle oil for extra aroma.
7. Step 7: Serve : Spoon the risotto onto plates or a serving dish. Garnish with chopped fresh parsley and additional Parmesan if desired.

Keywords: Mushroom Risotto with Parmesan Cheese