True Gourmet Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

An indulgent risotto embodying the essence of 'true' Italian cooking, featuring wild mushrooms and Parmesan. This Italian-inspired rice and grain recipe, ready in about 50 minutes, pairs arborio rice, mixed wild mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
• 8 oz, sliced mixed wild mushrooms
• 1/2 cup, finely chopped onion
• 2 cloves, minced garlic
• 1/2 cup white wine
• 4 cups, warm vegetable broth
• 1/2 cup, grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 2 tbsp, chopped fresh chives

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 in a large skillet over medium heat. Add 8 oz sliced mixed wild mushrooms and cook for 8 minutes until golden and tender, stirring occasionally. Remove and set aside.
2. Step 2: In the same skillet, heat 2 tbsp unsalted butter over medium heat. Add 1/2 cup finely chopped onion and cook for 5 minutes until translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups arborio rice to the onion mixture, stirring constantly for 2 minutes until rice is coated and slightly translucent. Pour in 1/2 cup white wine and cook, stirring, until fully absorbed.
4. Step 4: Begin adding warm vegetable broth, 1/2 cup at a time, stirring constantly after each addition. Wait until rice absorbs liquid before adding more, cooking for 18-20 minutes total until rice is al dente.
5. Step 5: Stir in the cooked mushrooms, 1/2 cup grated Parmesan, and 1/2 tsp sea salt. Cook for 2 minutes until creamy. Remove from heat, stir in 2 tbsp chopped fresh chives. Serve immediately.