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Creamy Mushroom Risotto with White Wine

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1½ cups Arborio rice
  • 4½–5 cups vegetable or chicken broth (kept warm)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter (divided)
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225 g) mushrooms (cremini, button, or mixed), sliced
  • ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1 tbsp fresh parsley or thyme, chopped (optional)

Instructions
 

  • Heat broth in a saucepan and keep it warm on low heat.
  • In a large pan or saucepan, heat olive oil and 1 tbsp butter over medium heat.
  • Add chopped onion and sauté until soft and translucent.
  • Add garlic and mushrooms; cook until mushrooms release moisture and turn golden.
  • Stir in Arborio rice and toast for 1–2 minutes until lightly translucent.
  • Pour in white wine and stir until mostly absorbed.
  • Add warm broth one ladle at a time, stirring frequently.
  • Allow liquid to absorb before adding more broth.
  • Continue until rice is tender but slightly firm (al dente).
  • Stir in remaining butter and Parmesan cheese.
  • Season with salt and pepper and garnish with herbs.