Classic Italian Risotto with Mushrooms and Parmesan
A creamy Italian risotto cooked slowly with savory mushrooms and finished with fresh Parmesan cheese for a rich, comforting dish. This italian-inspired rice & grains ready in about 40 minutes pairs Arborio rice, chicken broth, warm, cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 5 cups chicken broth, warm
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3/4 cup Parmesan cheese, freshly grated
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves; sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms and cook for 6-7 minutes until they release their moisture and begin to brown.
- Step 3: Stir in 1 1/2 cups Arborio rice, cooking for 2 minutes to toast the grains lightly. Pour in 1/2 cup dry white wine and stir until mostly absorbed.
- Step 4: Begin adding 5 cups warm chicken broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.
- Step 5: Remove from heat and stir in 2 tbsp unsalted butter, 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley before serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Italian Risotto with Mushrooms and Parmesan take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Italian Risotto with Mushrooms and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Classic Italian Risotto with Mushrooms and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Italian Risotto with Mushrooms and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Italian Risotto with Mushrooms and Parmesan?
Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
