Ingredients
Base Ingredients
- 1½ cups Arborio rice (short-grain rice is crucial for creamy risotto)
- 4–5 cups chicken or vegetable broth (kept warm on the stove)
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
Mushrooms
- 12 ounces mushrooms, sliced (cremini, button, shiitake, or a mix)
- 1 tablespoon olive oil (optional, for sautéing mushrooms)
- Salt and pepper, to taste
Flavor Enhancers
- ½ cup dry white wine (optional but traditional; adds acidity and depth)
- ¼ cup grated Parmesan cheese (for finishing)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 teaspoon fresh thyme leaves (optional, adds earthy aroma)
Equipment Needed
- Large skillet or sauté pan
- Medium saucepan (for broth)
- Wooden spoon or heatproof spatula
- Knife and cutting board
- Measuring cups and spoons
- Grater (for Parmesan)
Step-by-Step Instructions
Step 1: Prepare the Broth
- Pour 4–5 cups of broth into a medium saucepan.
- Heat gently over low-medium heat until warm.
- Keep the broth warm throughout cooking; adding cold broth to the rice will slow down cooking.
Tip: You can use store-bought broth, but homemade broth adds more flavor.
Step 2: Clean and Slice Mushrooms
- Wipe mushrooms with a damp cloth or paper towel.
- Avoid washing under running water—mushrooms absorb water and can become soggy.
- Slice mushrooms evenly so they cook at the same rate.
Step 3: Sauté the Mushrooms
- In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium-high heat.
- Add mushrooms and a pinch of salt.
- Cook for 5–7 minutes until the mushrooms release their liquid and it evaporates, and the mushrooms begin to brown.
- Add a teaspoon of butter for extra flavor at the end.
- Remove mushrooms from the pan and set aside.
Step 4: Sauté Aromatics
- In the same skillet, add 2 tablespoons butter and 2 tablespoons olive oil.
- Add finely chopped onion and cook for 3–4 minutes until translucent.
- Add minced garlic and cook for 30–60 seconds, until fragrant.
Step 5: Toast the Rice
- Add 1½ cups Arborio rice to the onion and garlic mixture.
- Stir continuously for 1–2 minutes until the rice grains are coated with fat and slightly translucent at the edges.
- Toasting the rice lightly enhances flavor and helps it maintain structure during cooking.
Step 6: Deglaze with Wine (Optional)
- Pour ½ cup dry white wine over the rice.
- Stir gently until the wine is mostly absorbed.
- If not using wine, skip this step and proceed to adding broth.
Step 7: Cook the Risotto
- Add a ladleful of warm broth to the rice.
- Stir gently but continuously until most of the liquid is absorbed.
- Add another ladle of broth and repeat the process.
Tip: Constant stirring is not mandatory, but frequent stirring prevents rice from sticking and helps release starch for creaminess.
Step 8: Add Mushrooms
- When the rice is halfway cooked (after about 10–15 minutes), add the sautéed mushrooms back to the pan.
- Continue adding broth ladle by ladle and stirring until the rice is al dente (tender but with a slight bite).
Step 9: Finish the Risotto
- Once the rice is cooked (after 18–20 minutes), remove the pan from heat.
- Stir in 1 tablespoon butter, ¼ cup grated Parmesan cheese, and optional herbs (parsley, thyme).
- Taste and adjust seasoning with salt and pepper.
Tip: Risotto should be creamy, slightly loose, and not dry. If needed, add a little extra warm broth or water to achieve the desired consistency.
Step 10: Serve Immediately
- Spoon risotto onto warm plates.
- Sprinkle additional Parmesan and fresh parsley on top.
- Serve immediately; risotto does not reheat well because it thickens as it cools.
