- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 300 g
- 2 cloves
- 1 ¼ l
- 2 tbsp
- 30 g
- 60 g
- 1 tsp
- ½ tsp
Process
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In a medium saucepan, bring the vegetable broth to a simmer, then reduce heat to low and keep hot.
In a large, wide pan, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden and their liquid has evaporated, about 5–6 minutes. Season with a pinch of salt and transfer to a plate.
In the same pan, melt 15 g of the butter over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
Add the arborio rice and stir to coat with the butter and oil. Toast the rice for 1–2 minutes until the edges look translucent.
Pour in a ladleful (about 120 ml) of the hot broth and stir constantly until almost fully absorbed. Repeat, adding broth one ladle at a time and stirring frequently, until the rice is creamy and al dente, about 18–20 minutes total.
Stir the cooked mushrooms back into the risotto during the last 2 minutes of cooking.
Remove from heat. Stir in the remaining 15 g butter and the Parmesan cheese. Season with salt and black pepper to taste. Let rest for 2 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is adding cold broth or adding it too quickly; keep the broth hot and add it one ladle at a time, stirring often, to release the rice's starch and create creaminess.
- The risotto is done when the rice is tender but still has a slight bite (al dente) and the mixture flows slowly when you shake the pan; it should not be stiff or dry.
- Use a wide, heavy-bottomed pan rather than a deep pot so the liquid evaporates evenly and the rice cooks uniformly.
- Stir in the final butter and Parmesan off the heat to avoid the cheese clumping and to keep the texture silky.
Substitutions
- vegetable broth→chicken broth (if not vegetarian)
- Parmesan cheese→Pecorino Romano or Grana Padano
- arborio rice→carnaroli or vialone nano rice
- butter→olive oil for a dairy-free version (note: omit Parmesan too)
Storage & reheating
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the rice, stirring until hot. Do not freeze; freezing ruins the creamy texture.
FAQ
The questions we get asked most
Why did my risotto turn out gluey or mushy?
Gluey risotto usually comes from adding too much broth at once or stirring too vigorously, which over-releases starch. Add broth one ladle at a time and stir gently but frequently. Also, stop cooking as soon as the rice is al dente; overcooking makes it mushy.
Can I use a different type of rice?
Arborio is the classic choice, but carnaroli or vialone nano also work well because they are high in starch and hold their shape. Do not use long-grain rice like basmati or jasmine; they will not create the creamy texture. If you must substitute, short-grain rice is the closest option.
Can I make mushroom risotto ahead of time?
Risotto is best served immediately, but you can partially cook it up to the last ladle of broth, spread it on a baking sheet to cool quickly, then refrigerate for up to 1 day. To finish, reheat with the remaining hot broth, stirring until creamy, then add the butter and Parmesan.
How do I know when the risotto is done?
The rice should be tender with a slight firmness at the center (al dente) and the mixture should be creamy and flow slowly when you shake the pan. Taste a grain; if it is chalky, it needs more cooking. If it is soft all the way through, it is overcooked.
Can I add other ingredients like peas or asparagus?
Yes, you can stir in cooked peas, blanched asparagus, or spinach during the last few minutes of cooking. Adjust the salt accordingly. Just make sure any added vegetables are cooked and not watery, or they will thin the risotto.
Why is my risotto dry instead of creamy?
Dry risotto means you did not add enough broth or you cooked it too long after the last addition. The rice should be loose and saucy; if it looks stiff, stir in a little more hot broth. Also, the final butter and Parmesan help loosen it, so do not skip them.
Can I freeze mushroom risotto?
Freezing is not recommended because the rice becomes grainy and the creamy texture breaks down upon thawing. If you must freeze, do so before adding the final butter and Parmesan, and reheat gently with extra broth, but the result will be softer. Fresh is far better.
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