Mushroom Risotto with Creamy Arborio Rice and Parmesan
By Mason Brooks
Prep
15 min
Cook
45 min
Total
60 min
Servings
4
Level
Medium
Sautéing Arborio rice in butter and olive oil starts its starches developing before warm stock is added gradually, creating Mushroom Risotto with a creamy texture. Separately browned Crimini mushrooms stay tender and plump instead of steaming into the rice.
This stovetop risotto begins with quartered Crimini, baby Bella, or baby Portobella mushrooms cooked in butter and olive oil over medium-high heat. The rice gets its own heavy-bottomed saucepan, where diced onion turns translucent before Arborio rice is stirred until lightly golden. White wine boils into the rice before chicken stock is added in small portions, keeping the grains surrounded by gently simmering liquid.
Constant stirring and a medium simmer help the rice release starch without letting the stock disappear too quickly. Add another portion of stock when most, but not all, of the previous addition has absorbed. The rice is ready when it is tender, chewy, and firm to the bite rather than mushy; a cooled grain should break in the middle when squeezed. Boiling hard or adding stock too quickly can upset that texture.
With some liquid still in the pan, turn off the heat and stir in Parmesan, the cooked mushrooms, and salt and pepper. Covering the risotto for five minutes lets it settle before serving. It works as a side for glazed salmon, pan-seared scallops, or pan-seared steak, and leftover risotto can be loosened with additional chicken stock.
Why you'll love this recipe
- Browning the mushrooms separately over medium-high heat releases moisture without steaming, so they remain tender and plump when folded into the finished rice.
- Toasting Arborio in butter and olive oil begins developing its starches before stock arrives, building the creamy body associated with classic risotto.
- Warm stock added gradually keeps the rice at a steady simmer, allowing each addition to absorb before the next one changes the texture.
- Constant stirring helps the grains cook evenly in the stock, while the heavy-bottomed saucepan prevents the liquid from cooking away too quickly.
- Finishing with Parmesan while some liquid remains creates a cohesive rice mixture, rather than a dry pan of grains that have absorbed every drop.
- A five-minute covered rest after stirring in mushrooms and cheese gives the risotto time to settle before serving without further active cooking.
Ingredients
- •1 8-ounce package Crimini or baby Bella mushrooms (cleaned and quartered)
- •1 tablespoon unsalted butter
- •1 tablespoon extra virgin olive oil
- •salt (pinch)
- •2 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •1 cup onion (diced)
- •1 cup dry Arborio rice
- •0.33 cup dry white wine
- •2.5 cups chicken stock (home made if possible)
- •0.75 cup Parmesan cheese (grated)
- •salt and pepper (to taste)
Instructions
- 1
Clean the mushrooms by brushing them off, avoiding washing with water, and cut them into quarters; the stems may be left on.
- 2
In a medium sauté pan, melt 1 tablespoon each of butter and olive oil.
- 3
Add the mushrooms and sauté over medium-high heat until lightly browned, stirring frequently.
- 4
When the mushrooms are lightly browned, tender, and plump, sprinkle lightly with a touch of salt and sauté for 1 minute more.
- 5
Remove the mushrooms from the heat and set aside.
- 6
In a medium heavy-bottomed saucepan, melt the remaining butter and olive oil together over medium-high heat.
- 7
Add the diced onion and sauté for 5 minutes, until translucent.
- 8
Add the Arborio rice and stir frequently for 2–3 minutes, until the rice is just starting to turn lightly golden.
- 9
Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice.
- 10
Pour 1/4 cup of chicken stock into the rice, stirring constantly, and adjust the heat as needed to maintain a medium simmer.
- 11
Add more stock 1/4 cup at a time, adding each portion when most but not all of the previous liquid has absorbed.
- 12
Cook the rice and stock for approximately 25 minutes, until the rice is tender but not mushy.
- 13
Turn off the heat while some liquid remains in the rice.
- 14
Stir in the Parmesan cheese, cooked mushrooms, and salt and pepper to taste until completely combined.
- 15
Remove from the heat, cover, and let sit for 5 minutes before serving.
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