Creamy Parmesan and Mushroom Risotto is a comforting and elegant rice dinner recipe that brings rich flavors to your table. You can master this classic dish, perfect for a cozy evening or a special gathering.
Key Ingredients & Substitutions:
- Arborio Rice: Essential for its creamy texture; do not substitute with regular rice.
- Mushrooms: Use cremini or white button; shiitake or oyster mushrooms also work well.
- Vegetable Broth: Homemade or good quality store-bought.
- Parmesan Cheese: Freshly grated is best; pecorino romano can be a stronger alternative.
- Onion & Garlic: Fundamental aromatics; shallots can replace onion for a milder flavor.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 ½ cups Arborio rice
- 4 cups hot vegetable broth
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 450 kcal
- Tools Needed: Large pot or Dutch oven, wooden spoon
Step-by-Step Instructions:
1. Sauté Aromatics and Mushrooms
Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their liquid and begin to brown, about 5-7 minutes.
2. Toast the Rice
Add the Arborio rice to the pot with the sautéed vegetables. Stir continuously for 1-2 minutes until the edges of the rice grains become translucent. This step helps the rice absorb the broth evenly and develop its creamy texture.
3. Gradually Add Broth
Pour in one ladleful of hot vegetable broth, stirring constantly until the liquid is almost completely absorbed by the rice. Continue adding the broth one ladleful at a time, allowing each addition to absorb before adding the next. This process usually takes about 20-25 minutes.
4. Achieve Creamy Consistency
Keep stirring and adding broth until the rice is creamy and al dente, meaning it’s tender but still has a slight bite in the center. You might not use all of the broth, or you might need a little more; adjust as necessary. The texture should be like a thick, flowing sauce.
5. Finish with Cheese and Butter
Remove the pot from the heat. Stir in the freshly grated Parmesan cheese and unsalted butter. Continue stirring until the cheese and butter are fully melted and incorporated, making your creamy Parmesan and mushroom risotto extra luxurious. Taste and adjust seasoning with salt and freshly ground black pepper.
6. Serve Immediately
Garnish your delightful rice dinner recipe with fresh chopped parsley, if desired. Serve the creamy Parmesan and mushroom risotto immediately, as it is best enjoyed fresh.
Variation Ideas:
- Add a handful of fresh spinach during the last few minutes of cooking for added greens.
- Stir in some roasted asparagus or bell peppers for different vegetable notes.
- Experiment with different types of mushrooms for varying flavor profiles.
Storage Instructions:
Store leftover creamy Parmesan and mushroom risotto in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a splash of vegetable broth or water to help restore its creamy texture, gently warming it on the stovetop over low heat.
Frequently Asked Questions (FAQ):
- Can you use regular rice instead of Arborio? No, Arborio rice is crucial for the creamy texture of this risotto, as it releases more starch.
- Is it okay to use cold broth? Always use hot broth; cold broth will lower the temperature of the risotto and prolong cooking time.
- Can you prepare risotto ahead of time? Risotto is best served immediately. It can become thick and gummy if left to sit too long.
- How do you know when the risotto is done? The rice should be al dente – tender with a slight bite – and the overall consistency should be creamy and flowy.
- What if your risotto is too thick? Add a little extra hot vegetable broth, one tablespoon at a time, until you reach your desired consistency.
- Can you freeze creamy Parmesan and mushroom risotto? Freezing is not recommended as it significantly changes the texture of the rice.