How to Make Creamy Mushroom Risotto Like an Italian

Ingredients

• 0.5 onion Medium Onion (finely chopped)
• 2 tablespoons Fresh Parsley (chopped; divided)
• 5 tablespoons Extra Virgin Olive Oil (for sautéing mushrooms and rice)
• 400 grams Fresh Porcini Mushrooms (cleaned and sliced)
• 300 grams Carnaroli Rice (high‑starch risotto rice)
• 120 ml White Wine (Moscato or similar) (half a glass; can substitute with vegetable stock or water)
• 50 grams Unsalted Butter (cut into cubes, softened)
• 50 grams Parmigiano‑Reggiano (finely grated)
• 1000 ml Vegetable Stock (kept warm on low heat)
• to taste Salt (preferably kosher salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Finely chop half an onion and half of the fresh parsley. Clean and slice the porcini mushrooms. Grate the Parmigiano‑Reggiano and set aside. Warm the vegetable stock in a separate pot.

   Time: PT10M

2. Sauté Porcini Mushrooms

   Heat 3 Tbsp extra virgin olive oil in the small non‑stick pan over medium‑low heat. Add the sliced porcini, a pinch of salt, and half of the chopped parsley. Stir gently every 5 minutes and cook for about 15 minutes until the mushrooms are tender and fragrant.

   Time: PT15M

   Temperature: medium‑low heat

3. Sauté Onion

   In the large stainless steel pot, heat 2‑3 Tbsp olive oil over medium‑low heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 10 minutes until the onion turns a soft golden color, not brown.

   Time: PT10M

   Temperature: medium‑low heat

4. Toast the Rice

   Add the 300 g Carnaroli rice to the pot with the onions. Stir continuously for 4 minutes, allowing each grain to be lightly coated with oil and become translucent at the edges.

   Time: PT4M

   Temperature: medium‑low heat

5. Deglaze with Wine

   Pour the 120 ml white wine into the pot. Stir until the liquid is mostly absorbed and the alcohol aroma evaporates, about 2 minutes.

   Time: PT2M

   Temperature: medium‑low heat

6. Add Stock Gradually

   Begin adding the warm vegetable stock one ladle (≈60 ml) at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. Continue this process for about 18 minutes until the rice is al dente and the mixture is creamy.

   Time: PT18M

   Temperature: medium‑low heat

7. Incorporate Mushrooms

   When the rice is about 3 minutes from being done, fold the sautéed porcini mushrooms (reserve a few for garnish) into the risotto. Add a splash of stock if the mixture looks dry and continue cooking for the remaining time.

   Time: PT3M

   Temperature: medium‑low heat

8. Finish with Butter and Cheese

   Remove the pot from the heat. Stir in the 50 g butter until melted, then add the grated Parmigiano‑Reggiano. Mix until the cheese is fully incorporated and the risotto shines with a silky texture.

   Time: PT2M

9. Plate and Garnish

   Spoon the risotto onto warm plates. Top with the reserved sautéed mushrooms and the remaining chopped parsley. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

60 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Medium Onion: Shallot
• Instead of Fresh Parsley: Basil
• Instead of Extra Virgin Olive Oil: Canola oil, Sunflower oil
• Instead of Fresh Porcini Mushrooms: Cremini mushrooms, Mixed wild mushrooms
• Instead of Carnaroli Rice: Arborio rice
• Instead of White Wine (Moscato or similar): Prosecco, Sauvignon Blanc, Vegetable stock
• Instead of Unsalted Butter: Margarine
• Instead of Parmigiano‑Reggiano: Pecorino Romano
• Instead of Vegetable Stock: Chicken stock, Mushroom stock

Equipment Needed

• Large Stainless Steel Pot
• Small Non‑Stick Pan
• Wooden Spoon or Silicone Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Microplane Grater
• Ladle
• Serving Plates

Critical Steps — Do Not Skip

• Sauté the porcini mushrooms gently to develop flavor.
• Toast the Carnaroli rice before adding liquid.
• Add warm stock gradually while stirring constantly.
• Finish with butter and Parmigiano‑Reggiano off the heat.

Chef Tips from the Video

• Keep the stock hot; cold stock will stop the cooking process and make the rice uneven.
• Use a wooden spoon to scrape the bottom of the pot; this releases the starch that creates creaminess.
• Taste the rice frequently; the perfect risotto is al dente with a creamy coating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of stock.

Freezer: Can be frozen for up to 1 month. Thaw overnight and reheat with extra stock to restore creaminess.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable stock a day ahead and keep it warm.
• Grate the cheese and chop the parsley in advance; store in the fridge.
• Mushrooms can be sautéed earlier and reheated briefly before folding in.

Frequently Asked Questions