Saffron-Infused Italian Risotto with Mushrooms and Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A luxurious creamy risotto delicately flavored with saffron and earthy mushrooms, finished with freshly grated Parmesan for a classic Italian dinner. This italian-inspired rice & grains (vegetarian) ready in about 45 minutes pairs unsalted butter, small yellow onion, finely chopped, Arborio rice 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

• 3 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5 cups vegetable broth, kept warm
• 1/4 tsp dried saffron threads
• 8 oz cremini mushrooms, sliced
• 3/4 cup Parmesan cheese, freshly grated
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a small bowl, steep 1/4 tsp dried saffron threads in 1/4 cup warm vegetable broth for 10 minutes to release color and aroma.
2. Step 2: In a large saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 small finely chopped yellow onion and sauté for 4 minutes until translucent.
3. Step 3: Add 1 1/2 cups Arborio rice, stirring constantly for 2 minutes until each grain is coated and slightly translucent at the edges.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
5. Step 5: Add the saffron-infused broth and the remaining warm vegetable broth, about 4 3/4 cups, ladle by ladle, stirring frequently and allowing liquid to absorb before adding more. Continue for about 18-20 minutes until rice is creamy and tender but still slightly firm.
6. Step 6: Meanwhile, in a separate skillet, melt 1 tbsp unsalted butter over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 6-7 minutes until golden and their moisture evaporates.
7. Step 7: Stir the sautéed mushrooms into the risotto along with 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and gently fold in 2 tbsp chopped fresh parsley. Serve immediately garnished with extra Parmesan if desired.