Creamy Parmesan Mushroom Risotto

This luxurious mushroom risotto combines earthy mushrooms with creamy arborio rice and rich Parmesan cheese for the ultimate comfort food experience. Perfect for date nights, dinner parties, or when you want to treat yourself to restaurant-quality cuisine at home.

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Course: Main Course

Cuisine: Italian

Keyword: Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 485kcal

Equipment

Ingredients

2 onions finely chopped
200 g mushrooms chopped (or more if preferred)
2 cups arborio rice
1 liter chicken stock or vegetable stock
1 cup Parmesan cheese grated
2-3 tablespoons oil

Instructions

Heat oil in a large, heavy-bottomed pan over medium heat.
Add chopped onions and mushrooms to the pan and cook until onions are soft and translucent, about 5-7 minutes.
Add arborio rice to the pan and stir until well combined with the onion and mushroom mixture.
In a separate pan, bring the chicken stock to a boil, then reduce to a gentle simmer.
Add 2/3 cup of hot stock to the rice mixture and stir continuously until all liquid is absorbed.
Continue adding stock in small amounts (about 1/2 cup at a time), stirring constantly and allowing each addition to be absorbed before adding more.
Repeat this process until all stock has been used and rice is creamy and tender, about 20-25 minutes.
Remove from heat and stir in the grated Parmesan cheese until melted and combined.
Serve immediately while hot.

Notes

Use room temperature Parmesan cheese for easier melting and smoother texture

Arborio rice is essential for authentic risotto texture - don't substitute with regular rice

Keep the stock warm throughout cooking to maintain consistent temperature

Stir constantly during cooking to release the rice's natural starches for creaminess

Add extra mushrooms if you're a mushroom lover - up to 400g works well

For vegetarian version, use vegetable stock instead of chicken stock

Leftover risotto can be formed into balls, breaded, and fried to make arancini

Nutrition