Smoky Scotch-Infused Mushroom Risotto with Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 & grains 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Smoky 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 Smoky 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 Smoky 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 Smoky 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 Smoky 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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