Description
At its core, risotto is a classic Northern Italian rice dish. It’s not a pilaf, and it’s not a regular rice side dish. The magic of risotto comes from the specific type of rice used—short-grain varieties like Arborio or Carnaroli—and the unique cooking method. Unlike other rice dishes where all the liquid is added at once, risotto is cooked by gradually adding hot broth while stirring constantly.
Ingredients
Scale
Core
- 1 1/2 cups (300 g) arborio or carnaroli rice
- 1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster, porcini rehydrated, etc.), sliced
- 5 1/2–6 cups (1.3–1.4 L) low-sodium vegetable or chicken stock (kept hot)
- 1 medium yellow onion or 2 shallots, finely minced
- 3 cloves garlic, finely minced
- 1/2 cup (120 ml) dry white wine (Sauvignon Blanc / Pinot Grigio)
- 3 Tbsp unsalted butter, divided
- 3 Tbsp extra-virgin olive oil (2 + 1)
- 3/4 cup (45–55 g) freshly grated Parmigiano Reggiano (plus extra to finish)
- 2 Tbsp finely chopped fresh parsley (optional)
- Salt & freshly ground black pepper
Optional Flavor Boosters
- 1 tsp fresh thyme leaves
- 1 tsp soy sauce or tamari (deepens umami—add with mushrooms)
- 1 oz (30 g) dried porcini + 1 cup boiling water (use soaking liquid—strained—toward stock)
- Truffle oil (a few drops to finish; restraint!)
- Zest of 1/2 lemon (bright finish)
Vegan Adaptation
- Replace butter with vegan butter or more olive oil
- Use nutritional yeast (2–3 Tbsp) + a little white miso (1 tsp) instead of Parmesan
Equipment
- Wide, heavy-bottomed sauté pan or Dutch oven
- Wooden spoon or silicone paddle
- Ladle
- Small pot to keep stock at a bare simmer
Instructions
- Prep Stock
Heat stock in a saucepan; keep at a bare simmer. (Warm stock prevents shocking rice and maintains steady cooking.) - Cook Mushrooms
- In main pan over medium-high heat: 1 Tbsp butter + 2 Tbsp olive oil.
- Add mushrooms in batches (avoid overcrowding). Sauté until they release moisture and edges caramelize (5–7 min).
- Season lightly with salt, pepper, (soy sauce if using), and thyme.
- Transfer mushrooms to a bowl; reserve.
- Aromatics
- Lower heat to medium. Add remaining 1 Tbsp olive oil.
- Add minced onion/shallot; sweat until translucent (4–5 min) without browning.
- Add garlic; cook 30–40 seconds until fragrant.
- Toast the Rice (Tostatura)
- Add rice; stir to coat in fats.
- Toast 2 minutes until edges look slightly translucent and a faint nutty aroma emerges.
- Deglaze
- Pour in white wine; stir until mostly absorbed (alcohol cooks off, acidity balances richness).
- Build the Risotto
- Add 1 ladle (about 1/2 cup) hot stock. Stir gently but regularly, scraping bottom to prevent sticking.
- When liquid is mostly absorbed and you can draw a path that slowly closes, add the next ladle.
- Continue this rhythm 18–20 minutes. Taste a grain: center should be al dente (slight resistance), exterior creamy.
- Fold sautéed mushrooms back in at about the 12–14 minute mark (reserve a few for garnish, optional).
- Mantecatura (Final Enrichment)
- Remove from heat. Immediately add remaining 2 Tbsp cold butter (cut in pieces) + grated Parmesan.
- Stir vigorously (or shake pan) to emulsify fat with starch, creating sheen.
- Adjust consistency: Add a splash more hot stock if too thick. Proper risotto should slowly flow (all’onda—like a gentle wave).
- Finish & Serve
- Taste; adjust salt & pepper.
- Add parsley, optional lemon zest, or a tiny drizzle of truffle oil.
- Serve immediately in warm bowls. Top with reserved mushrooms & extra cheese.
Notes
For extra flavor, finish your risotto with a drizzle of truffle oil or a sprinkle of freshly chopped herbs like parsley or thyme. Pair it with a crisp white wine or serve alongside grilled chicken or fish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: Moderate
Keywords: homemade risotto recipe, easy mushroom risotto, creamy risotto guide