Mushroom Risotto
Mushroom Risotto
A classic creamy risotto with sautéed mushrooms, white wine and parmesan, built the traditional way by stirring in hot stock a ladle at a time.
Prep: 15 minutes · Cook: 30 minutes
What Is Mushroom Risotto?
A traditional northern-Italian risotto: short-grain arborio rice cooked slowly with hot stock until creamy, flavoured with sautéed mushrooms, white wine and parmesan.
Why Make Mushroom Risotto?
- Rich, creamy comfort food
- Arborio rice gives the signature texture
- Earthy mushrooms make it satisfying
- An impressive yet simple dish
- Easily adapted with different mushrooms
Unico Products Used in This Recipe
Ingredients
- 1/2 lb flat mushrooms (large, finely chopped)
- 1 1/2 cups arborio rice
- 5 tbsp butter
- 1 tbsp olive oil
- salt and pepper (to taste)
- 1 sprig parsley
- 1 clove garlic
- 1 onion
- 1 2/3 cups dry white wine
- 1 L stock
- 1/2 cup parmesan cheese (grated)
Instructions
- Wipe and finely chop the mushrooms.
- Heat one-third of the butter with the oil in a small pan, add the mushrooms and fry over medium heat a few minutes; season with salt and pepper.
- Chop the parsley with the garlic and set aside; finely chop the onion.
- Melt half the remaining butter in a deep pan, add the onion and cook until golden.
- Stir in the rice and cook a few minutes to coat.
- Add the wine; once evaporated, add hot stock a little at a time, stirring constantly, until absorbed and the rice is almost cooked.
- Stir in the mushrooms and their juices, then the parsley-garlic mixture and parmesan.
- Off the heat, stir in the remaining butter, cover and rest 2 minutes, then serve immediately.
Cooking Tips
- Use arborio or another short-grain risotto rice for creaminess
- Keep the stock hot and add it gradually
- Stir often to release the rice's starch
- Let it rest with butter off the heat for gloss
- Serve immediately — risotto waits for no one
Frequently Asked Questions About Mushroom Risotto
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1. What rice should I use for risotto?
A short-grain, high-starch rice such as arborio is essential for the creamy texture.
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2. Why add the stock gradually?
Adding hot stock a little at a time, while stirring, draws out the rice's starch and creates the creamy consistency.
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3. Can I make it vegetarian?
Yes; use vegetable stock and check your parmesan is vegetarian.
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4. Can I use dried mushrooms?
Yes; soak them first and add some of the soaking liquid for extra flavour.
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5. How do I store leftovers?
Refrigerate up to 3 days; reheat gently with a splash of stock, or form into arancini.
Cooking Guides & Tips
- Arborio vs Long-Grain vs Italian-Style Rice Which rice to use for risotto, sides and salads — and why arborio is the one for creamy risotto.
- Meatless Italian: Vegetarian Mains with Beans and Vegetables Satisfying vegetarian Italian mains built on beans, vegetables, pasta and rice — no meat required.
- Gluten-Free Italian Cooking: Polenta, Rice and Corn The naturally gluten-free side of Italian cooking — polenta, rice and corn — and how to build meals without wheat.
Mushroom Risotto Made Simple
Mushroom Risotto is creamy, comforting and surprisingly simple once you master the gradual stir. Unico arborio rice is what gives it that signature velvety texture.