Ingredients

• 1 ½ cups Arborio rice
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 pound cremini or mixed mushrooms, sliced
• ½ cup dry white wine
• 4 cups low-sodium chicken or vegetable broth (kept warm)
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or thyme
• Salt and black pepper to taste

Instructions

1. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add mushrooms and cook until browned and tender, about 7 minutes. Remove from skillet and set aside.
2. Add remaining butter and sauté onions until translucent, about 3 minutes. Add garlic and cook another 30 seconds.
3. Stir in Arborio rice and cook for 1-2 minutes, letting the grains toast lightly.
4. Pour in the white wine and stir until fully absorbed.
5. Add broth, 1 ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is tender and creamy, about 18-20 minutes.
6. Return mushrooms to the pan, add Parmesan, and season with salt and pepper. Stir until creamy and heated through.
7. Garnish with herbs and serve immediately.

Tips & Variations

• Mix it up: Try shiitake or porcini mushrooms for deeper flavor.
• Make it vegan: Use olive oil instead of butter and nutritional yeast instead of Parmesan.
• Don’t skip the wine: It adds acidity and depth, but you can substitute with lemon juice if needed.
• Use warm broth: Cold broth slows cooking and affects texture.

FAQs

Can I make risotto ahead of time?

Risotto is best served fresh, but you can make it an hour ahead and reheat with a splash of broth to loosen it up.

What’s the best rice for risotto?

Arborio is the classic choice, but Carnaroli or Vialone Nano are excellent for their high starch content.

Can I freeze leftovers?

Yes, but risotto changes texture when frozen. It’s best enjoyed fresh or refrigerated for up to 3 days.