Creamy Mushroom Risotto
Tender arborio rice cooked with mushrooms, broth, and butter until rich and creamy. A classic Italian one-pan dinner that feels fancy but takes just 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 512
- Protein
- 18g
Ingredients
- 8 oz mushrooms, mixed varieties
- 1 cup arborio rice
- 4 cups vegetable broth
- 3 tablespoons butter
- ½ cup parmesan cheese, finely grated
- to taste salt and pepper
Instructions
- 1
Place mushrooms on the cutting board stem-side down and slice straight down through the cap into 1/4-inch-thick slices, like cutting bread, until all mushrooms are sliced.
- 2
Pour the 4 cups vegetable broth into a small pot and place it on the stove over medium heat, leaving it there until needed so it stays warm.
- 3
Place a 12-inch skillet over medium-high heat and add 1 tablespoon butter, swirling until the butter melts completely and coats the pan, about 20 seconds.
- 4
Add the sliced mushrooms to the hot pan and cook, stirring once every 30 seconds, until the surfaces turn golden-brown and the mushrooms release their liquid, about 5 minutes.
- 5
Slide the cooked mushrooms onto a plate and set aside, leaving any liquid in the pan.
- 6
Add 1 tablespoon butter to the same skillet and pour in the 1 cup arborio rice, then stir constantly for 1 minute until the rice grains look opaque white instead of translucent.
- 7
Pour 1 cup of the warm broth into the rice and stir gently but continuously until almost all the liquid is absorbed and the rice looks creamy, about 4 minutes.
- 8
Pour another 1 cup warm broth into the pan and stir constantly for about 4 minutes until almost all the liquid is absorbed again and the rice looks even creamier.
- 9
Repeat step 8 with another 1 cup broth, stirring for 4 minutes, then add the final 1 cup broth and stir until absorbed and the rice is tender when you bite a grain, about 4 more minutes.
- 10
Slide the cooked mushrooms back into the risotto and stir to combine evenly.
- 11
Remove the pan from heat and stir in the remaining 1 tablespoon butter and the 0.5 cup grated parmesan cheese until fully melted and the risotto looks glossy.
- 12
Taste a small spoonful and add salt and pepper until it tastes well-seasoned to you.
- 13
Divide the risotto between two bowls and serve immediately while hot.
Tools you’ll need
- 12-inch skillet
- small pot
- cutting board
- knife
- wooden spoon or risotto spoon
- rubber spatula
- plate
- two bowls
- microplane or box grater
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
