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Savory Mushroom Risotto – Italian Comfort Food

25-30 minutes. Cook
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Italian cuisine is celebrated worldwide for its delicious flavors, and one dish that has earned its place in the hearts of food enthusiasts is the comforting and soul-warming Mushroom Risotto. This creamy, umami-rich dish perfectly captures the essence of Italian comfort food. From the lush, rolling hills of Tuscany to the bustling streets of Rome, risotto has been a beloved culinary tradition for generations. In this article, we’ll explore the history of risotto and provide you with a detailed recipe for creating a savory mushroom risotto that will transport your taste buds straight to Italy.

Historical Context: Risotto is a northern Italian rice dish that dates back to the 14th century. It hails from the region of Lombardy, where the rice fields thrive in the Po Valley. The dish was initially a humble meal for peasants, thanks to the abundant rice crops in the region. Over time, as Italian cuisine evolved, so did risotto, and it became a canvas for countless variations.

The key to perfect risotto is the choice of rice. Arborio rice, with its high starch content, is the most commonly used rice variety for this dish. The slow cooking process, where hot broth is gradually added to the rice, allows the starches to release, creating a luscious, creamy texture.


1. Prepare Your Ingredients

  • Start by heating the vegetable or chicken broth in a separate pot. Keep it warm over low heat.
  • In your main cooking pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
  • Add the finely chopped onion and minced garlic. Sauté until they become translucent and fragrant.
  • Now, add the sliced mushrooms and cook until they become tender and browned. Once done, remove some of the mushrooms for garnish later.

2. Toast the Rice

  • Add the Arborio rice to the pot and stir to coat it in the mushroom and onion mixture. Continue to cook for 2-3 minutes, allowing the rice to toast slightly.

3. Deglaze with Wine

  • Pour in the white wine and stir constantly until it’s mostly absorbed by the rice.

4. Begin Adding Broth

  • Now comes the heart of the risotto-making process. Begin adding the warm broth, one ladle at a time, and stir constantly. Allow the liquid to be absorbed before adding more. This gradual addition of broth helps the rice release its starches and creates that creamy texture.

5. Finish with Butter and Parmesan

  • Once the rice is cooked to perfection, remove the pot from the heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. This will give the risotto that luxurious creaminess.

6. Season and Garnish

  • Season your mushroom risotto with salt and black pepper to taste. Then, garnish it with the sautéed mushrooms you set aside earlier and some freshly chopped parsley.

7. Serve and Enjoy

  • Serve your savory mushroom risotto hot in individual bowls. It’s the perfect main course, or you can serve it as a side dish to complement other Italian favorites. Pair it with a glass of white wine or a crisp salad for the full Italian dining experience.

There you have it – a delectable, creamy Mushroom Risotto that embodies the heart and soul of Italian comfort food. Whether you savor it on a chilly evening or serve it at a festive gathering, this dish is sure to transport you to the charming streets of Italy, where the aroma of risotto wafts through every trattoria. Buon appetito!


prep time
approximately 45-50 minutes.
cooking time
25-30 minutes.
total time
45-50 minutes.


  • Large, heavy-bottomed pot or Dutch oven

  • Wooden spoon

  • Ladle

  • Chef's knife

  • Cutting board

  • Grater

  • Wine glass (for sipping wine while you cook, if you desire!)


  • 2 cups Arborio rice

  • 8 cups vegetable or chicken broth

  • 1 pound fresh mushrooms (such as cremini or shiitake), thinly sliced

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1/2 cup dry white wine

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1/2 cup grated Parmesan cheese

  • Salt and black pepper to taste

  • Fresh parsley, chopped, for garnish


Prepare ingredients and sauté.
Toast the Arborio rice.
Gradually add warm broth.
Finish with butter and cheese.
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