Go Back
Kosher Creamy Mushroom Risotto with Parmesan - Italian recipe
I'll be honest with you. The first time I made risotto, I was terrified I'd mess it up. All those stories about standing over the stove, stirring constantly, waiting for that perfect creamy texture. But here's what I discovered: it's actually pretty forgiving once you understand the basics. This mushroom risotto has become one of my go-to comfort meals, especially during the cooler months when I want something warm and satisfying without being too heavy. The key to great risotto isn't just the stirring (though that helps). It's using the right rice and keeping your broth warm. I always use Arborio rice because those short grains release starch beautifully as they cook, creating that signature creaminess without any dairy at all. Well, except for the Parmesan at the end, which adds that nutty depth that makes everything taste more luxurious. For this version, I use a mix of mushrooms because different types bring different flavors to the table. Cremini mushrooms add earthiness, while shiitake brings a bit of umami punch. If you can find fresh porcini, even better, but don't stress if you can't. The mushrooms get sautéed first until they're golden and have released most of their moisture. This concentrates their flavor and prevents the risotto from getting watery. This risotto works perfectly as a main course with a simple green salad, or you can serve smaller portions as a first course before roasted chicken or fish. I've found it reheats surprisingly well too, though you might need to add a splash of broth to loosen it up.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 5 cups vegetable broth keep warm on stovetop
  • 1 pound mixed mushrooms cremini, shiitake, or button, sliced
  • 3 tablespoons olive oil divided
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1.5 cups Arborio rice
  • 1/2 cup dry white wine optional
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Method
 

  1. Heat vegetable broth in a medium saucepan and keep it simmering on low heat throughout the cooking process.
  2. Heat 2 tablespoons olive oil in a large, heavy-bottomed pan over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes until golden brown and moisture has evaporated. Season with salt and pepper. Remove mushrooms and set aside.
  3. In the same pan, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant. Add Arborio rice and stir for 2-3 minutes until rice is lightly toasted and coated with oil.
  5. If using wine, pour it in now and stir until mostly absorbed. Begin adding warm broth one ladle at a time (about 3/4 cup), stirring constantly until each addition is absorbed before adding the next.
  6. Continue adding broth and stirring for 18-20 minutes until rice is creamy and tender but still has a slight bite. You may not need all the broth.
  7. Stir in the cooked mushrooms, grated Parmesan cheese, and chopped parsley. Season with additional salt and pepper to taste.
  8. Serve immediately in warmed bowls with extra Parmesan cheese on the side.

Notes

Risotto is best served immediately but can be reheated gently with a splash of warm broth. For a dairy-free version, omit the Parmesan and add a tablespoon of nutritional yeast for umami flavor. The key to creamy risotto is patience and constant stirring.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 720mg 31%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.