Scotch-Infused Mushroom Risotto with Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy Arborio rice simmered with earthy mushrooms and a touch of Scotch whisky for a subtle smoky depth, finished with Parmesan cheese. This italian-inspired rice & grains ready in about 40 minutes pairs Arborio rice, sliced cremini mushrooms, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 6-7 minutes until golden and their moisture evaporates. Remove mushrooms and set aside.
  2. Step 2: In the same skillet, add 2 finely chopped shallots and 2 minced garlic cloves. Sauté for 2 minutes until fragrant and translucent.
  3. Step 3: Add 1 1/2 cups Arborio rice to the skillet, stirring constantly for 2 minutes until the grains are slightly toasted and coated with oil.
  4. Step 4: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
  5. Step 5: Begin adding 5 cups warm broth one ladle at a time, stirring frequently and allowing each ladle to absorb before adding the next, cooking for about 18-20 minutes until the rice is creamy and al dente.
  6. Step 6: Midway through, stir in 1/4 cup Scotch whisky and the sautéed mushrooms to infuse smoky depth.
  7. Step 7: Remove skillet from heat and stir in remaining 2 tbsp butter, 3/4 cup grated Parmesan cheese, 1 tbsp fresh thyme leaves, and salt and black pepper to taste until the risotto is silky and rich.
  8. Step 8: Let rest for 2 minutes before serving, garnished with extra thyme if desired.

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Frequently asked questions

How long does Scotch-Infused Mushroom Risotto with 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 Scotch-Infused Mushroom Risotto with 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 Scotch-Infused Mushroom Risotto with 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 Scotch-Infused Mushroom Risotto with 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 Scotch-Infused Mushroom Risotto with 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.

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