Smoky Scotch-Infused Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A creamy risotto enriched with earthy mushrooms and a splash of smoky scotch, finished with Parmesan for a luxurious texture and depth. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, shiitake mushrooms, sliced, scotch whisky for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cup Arborio rice
• 8 oz shiitake mushrooms, sliced
• 1/4 cup scotch whisky
• 4 cups vegetable broth, warmed
• 1 medium shallot, finely chopped
• 2 cloves garlic clove, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil and 1 tbsp butter in a large saucepan over medium heat. Add 1 medium finely chopped shallot and 2 minced garlic cloves, sauté for 2 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced shiitake mushrooms, cook for 5 minutes stirring occasionally until softened and edges begin to brown.
3. Step 3: Stir in 1 cup Arborio rice, coating it in the butter and mushrooms for 2 minutes until rice becomes translucent at the edges.
4. Step 4: Pour in 1/4 cup scotch whisky, stirring constantly until mostly absorbed and aromatic.
5. Step 5: Add 4 cups warmed vegetable broth, one ladle (about 1/2 cup) at a time, stirring frequently and allowing liquid to absorb before adding more. Continue for 18-20 minutes until rice is creamy and tender but still slightly firm in the center.
6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley, 1/2 cup grated Parmesan cheese, 2 tbsp butter, 1 tsp salt, and 1/2 tsp black pepper until melted and combined. Serve immediately.