Creamy Mushroom Parmesan Risotto

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Let me start by saying this is a BITCH to make. This is not a 30 min meal. Do not make this if you are already tired and hungry. Trust me, I’ve learned that the hard way.  I was in the middle of making this as I typed this post and I just needed to step away, one sentence at a time, to do something other than stir. I’m telling you, you will get a work out from this! It’s all worth it in the end, though. Just make sure to prepare before starting. Make sure you have some comfortable slippers, a stool nearby and, of course, a large glass of wine. We’re gunna be here for a while.

Making risotto definitely will come with surprises. Luckily I’ve already made it so I can tell you what to expect. Other than making sure you’re comfortable so that you won’t have the urge to say “Fuck it!” and kick-flip your sauté pan, please know that it will probably yield more than you expect. As I type, I was contemplating dumping the stuff into a larger pot because the rice was just growing and growing, albeit at a snails pace. I used a standard sized sauté pan, but feel free to use a large pot if you’re that much of an aggressive stirrer.


So, about this stirring situation, you might want to grab your stool and sit for this part.  The stirring has to be constant. Why, you ask? Do you want burnt risotto after how much you paid for that Arborio rice? Yeah, I didn’t think so! So stir that bad boy! The most important part of making risotto is the slow addition of broth to the rice as it absorbs and softens. It’s not like regular rice where you add all your liquid and rice together then cook it for 20 mins. For risotto, broth is added to the rice ½ cup at a time and as soon as you start to see streaks when your stir (meaning the liquid has thickend), add more broth, stir some more and repeat. Now you know why I told you to sit down!

The thing I love about risotto is how versatile it is. It’s just rice, right, so what’s to stop you from just throwing whatever you want in there? Got some left over chicken? Throw it in! Some veggies that will spoil any day now? Use them! There’s no limit to what you can add to this, but my favorite is the classic mushroom and parmesan cheese. The flavor combination is ridiculous and the sticky, savory, warm texture that the cheese gives the risotto is insane!

Let me know if you’ve tried this risotto recipe and how it turned out. Did you and anything different? Interesting? Leave me a comment below!


Creamy Parmesan Mushroom Risotto
The bold flavors and textures of this cheesy and creamy risotto is a delicious weekend dinner that will leave you full and satisfied!
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 6 cups low sodium chicken or vegetable stock
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 shallots
  • 2 garlic cloves, minced
  • 1 cup parmesan cheese
  • 8 ounces mushrooms
  • To taste, salt & pepper
  • For garnish, parsley
  • Bring stock to a boil in a medium pot. Turn to low and simmer until ready for use.
  • In a medium saute pan heat 1 tbsp of butter. Add mushrooms and cook until tender, about 5 minutes and season with salt an pepper. Remove from heat and set aside. Be sure to save liquid from the mushrooms.
  • In a medium or large pan heat 2 tbsp of olive oil. Add in shallots and garlic and cook until shallots are translucent and garlic is fragrant, about 3-4 minutes. Add in rice and stir ingredients together. Toast rice for about 4 minutes, or until it has slighly browned. Stir in wine and cook until it is fully absorbed by the rice.
  • One ladle at a time, add stock to rice and stir, cooking until rice absorbs most of the stock and begins to thicken. Repeat ladle, stir, ladle, stir until rice is fully cooked or all the stock is used. Use hot water if you run out of stock before rice is cooked. Get comfortable, this whole process will take about 30 minutes.
  • Once rice is cooked, remove from heat. Add in cooked mushrooms with its liquid, cheese and salt/pepper to risotto and stir until cheese is melted. Garnish with parsley and serve.
  • Details
    Prep time: Cook time: Total time: Yield: 6-8 servings

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