Whiskey-Infused Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Creamy risotto enriched with a splash of whiskey, sautéed mushrooms, and finished with freshly grated Parmesan cheese. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, unsalted butter, olive oil 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

• 1 1/2 cups Arborio rice
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 8 oz, sliced cremini mushrooms
• 2 small, finely chopped shallots
• 2 cloves, minced garlic cloves
• 1/3 cup dry white wine
• 5 cups, kept warm chicken broth
• 1/4 cup whiskey
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 6-7 minutes until golden and tender. Remove mushrooms and set aside.
2. Step 2: In the same skillet, add 1 tbsp unsalted butter and 2 finely chopped shallots. Cook for 2 minutes until translucent. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring frequently to toast the grains.
4. Step 4: Pour in 1/3 cup dry white wine and cook, stirring, until mostly absorbed.
5. Step 5: Add 1/4 cup whiskey carefully and cook until reduced by half, about 2 minutes.
6. Step 6: Begin adding 5 cups warm chicken broth one ladle at a time, stirring continuously and waiting until liquid is absorbed before adding more. Continue for about 18-20 minutes until rice is creamy and al dente.
7. Step 7: Stir the sautéed mushrooms back into the risotto. Remove from heat and mix in 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley.
8. Step 8: Cover and let rest for 2 minutes before serving warm.