Whiskey-Infused Mushroom Risotto with Parmesan
Creamy risotto enriched with a splash of whiskey, sautéed mushrooms, and finished with freshly grated Parmesan cheese. This italian-inspired rice & grains 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring frequently to toast the grains.
- Step 4: Pour in 1/3 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 5: Add 1/4 cup whiskey carefully and cook until reduced by half, about 2 minutes.
- 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.
- 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.
- Step 8: Cover and let rest for 2 minutes before serving warm.
Frequently asked questions
How long does Whiskey-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 Whiskey-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 Whiskey-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 Whiskey-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 Whiskey-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.
