Creamy Mushroom Risotto with Parmesan Cheese

Introduction

Risotto is one of the most comforting Italian dishes, known for its velvety texture and rich flavor. This Creamy Mushroom Risotto with Parmesan Cheese is the perfect combination of earthy mushrooms, creamy Arborio rice, and nutty Parmesan. The slow cooking process allows the rice to absorb all the flavors of broth and wine, creating a decadent and satisfying dish.

Whether served as a main course or a side dish, this risotto is luxurious yet simple enough for a weeknight dinner. It’s a dish that requires patience but rewards you with an indulgent bowl of creamy goodness.

Why I Love This Recipe ❤️

I love this recipe because it truly embodies the comfort and elegance of Italian cooking in a single dish. Every time I make risotto, it feels like I’m creating something special—slowly stirring the rice, watching it absorb the flavors, and transforming into a creamy, luxurious meal. The combination of earthy mushrooms and nutty Parmesan cheese is absolutely irresistible, giving the dish a depth of flavor that feels both rustic and gourmet.

What makes me love it even more is how versatile and rewarding it is. You can serve it as a main dish for a cozy dinner, a side dish to complement roasted meats, or even elevate it with truffle oil for a fine-dining experience at home. The process of cooking risotto might require patience, but it’s almost therapeutic—the act of stirring, tasting, and slowly building flavors makes the dish feel like a labor of love.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It’s classic Italian comfort food made at home.
• It shows how simple ingredients can create a restaurant-worthy dish.
• The creamy texture and rich flavors make it perfect for both casual dinners and special occasions.
• It’s highly customizable—you can add vegetables, proteins, or different cheeses to suit your taste.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 servings
• Calories: ~380 kcal per serving

Cuisine & Course

• Cuisine: Italian
• Course: Main Course / Side Dish

Ingredients

• 1 ½ cups Arborio rice
• 1 lb (450 g) mushrooms (cremini, button, or mixed), sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth (kept warm)
• ½ cup dry white wine (optional, can substitute with broth)
• ½ cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• ¼ cup heavy cream (optional, for extra creaminess)
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

Simple Cooking Directions

1. Sauté mushrooms, onion, and garlic.
2. Add rice and toast until lightly translucent.
3. Deglaze with wine (or broth).
4. Slowly add broth, one ladle at a time, stirring until absorbed.
5. Continue until rice is creamy and tender.
6. Stir in butter, Parmesan, and cream.
7. Garnish with parsley and serve hot.

Step-by-Step Preparation Method

1. Prepare the broth: Keep the broth warm in a saucepan over low heat.
2. Cook mushrooms: In a large skillet, heat olive oil and 1 tbsp butter. Sauté mushrooms until golden brown. Remove and set aside.
3. Sauté aromatics: In the same skillet, add onion and garlic. Cook until softened.
4. Toast rice: Add Arborio rice and stir for 1–2 minutes until lightly toasted.
5. Deglaze: Pour in white wine and stir until fully absorbed.
6. Add broth gradually: Add one ladle of warm broth at a time, stirring constantly. Wait until liquid is absorbed before adding more. Continue this process for 18–20 minutes.
7. Finish with creaminess: When rice is al dente and creamy, stir in sautéed mushrooms, remaining butter, Parmesan cheese, and optional cream.
8. Season & serve: Adjust seasoning with salt and pepper. Garnish with fresh parsley.

How to Serve

• Serve immediately in warm bowls for the best creamy texture.
• Garnish with extra Parmesan shavings or truffle oil for elegance.
• Pairs well with grilled chicken, steak, or roasted vegetables.
• Best enjoyed with a glass of crisp white wine.

Additional Recipe Tips

• Always use warm broth to keep rice cooking evenly.
• Stir often but not continuously—over-stirring can make it gummy.
• Don’t rush—risotto needs slow cooking to develop creaminess.
• Add butter and Parmesan at the end for the perfect silky texture.

Variations

• Truffle Risotto: Add a drizzle of truffle oil or shaved truffles.
• Spinach Risotto: Stir in fresh spinach at the end for color and nutrients.
• Seafood Risotto: Add shrimp or scallops for a luxurious version.
• Vegan Option: Use olive oil instead of butter and nutritional yeast instead of Parmesan.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended as risotto loses its creamy texture.
• Reheating: Warm on the stove with a splash of broth or cream to revive creaminess.

Special Equipment Needed

• Large deep skillet or saucepan
• Wooden spoon (for stirring)
• Ladle (for adding broth)
• Cheese grater (for fresh Parmesan)

Conclusion

Creamy Mushroom Risotto with Parmesan Cheese is a timeless Italian dish that transforms simple ingredients into a restaurant-quality meal. Its luxurious creaminess, earthy mushroom flavor, and savory Parmesan make it a dish you’ll want to make again and again. Whether you’re cooking for a weeknight dinner or a special occasion, this risotto will always impress.

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Creamy Mushroom Risotto with Parmesan Cheese

Author: admin Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 4 Calories: 380 kcal

Description

Risotto is one of the most comforting Italian dishes, known for its velvety texture and rich flavor. This Creamy Mushroom Risotto with Parmesan Cheese is the perfect combination of earthy mushrooms, creamy Arborio rice, and nutty Parmesan.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ cups Arborio rice
• 1 lb (450 g)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth (kept warm)
• ½ cup dry white wine (optional, can substitute with broth)
• ½ cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• ¼ cup heavy cream (optional, for extra creaminess)
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the broth : Keep the broth warm in a saucepan over low heat.
2. Cook mushrooms : In a large skillet, heat olive oil and 1 tbsp butter. Sauté mushrooms until golden brown. Remove and set aside.
3. Sauté aromatics : In the same skillet, add onion and garlic. Cook until softened.
4. Toast rice : Add Arborio rice and stir for 1–2 minutes until lightly toasted.
5. Deglaze : Pour in white wine and stir until fully absorbed.
6. Add broth gradually : Add one ladle of warm broth at a time, stirring constantly. Wait until liquid is absorbed before adding more. Continue this process for 18–20 minutes.
7. Finish with creaminess : When rice is al dente and creamy, stir in sautéed mushrooms, remaining butter, Parmesan cheese, and optional cream.
8. Season & serve : Adjust seasoning with salt and pepper. Garnish with fresh parsley.

Keywords: Creamy Mushroom Risotto with Parmesan Cheese