By RichardObradovic | Italian | Jun 06, 2025
Grandma didn’t believe in wine in food — she believed in butter, garlic, and patience. This mushroom risotto is rich, creamy, and full of that deep earthy flavor that comes from sautéing mushrooms low and slow. No stirring panic. No sommelier needed. Just real food that tastes like someone cares.
🍚 200 g (1 cup) arborio rice
🍄 250 g (9 oz) mushrooms, sliced
🧄 2 garlic cloves, minced
🧅 1 small onion, finely chopped
🫒 2 tbsp olive oil
🧈 1 tbsp butter (optional but magical)
🍲 800 ml (3 1/2 cups) vegetable or chicken broth
🧂 Salt & pepper to taste
🧀 30 g (1/4 cup) grated Parmesan (plus more for topping)
🌿 Fresh parsley for garnish
1️⃣ Heat broth in a separate pot – keep warm.
2️⃣ In a large pan, heat 🫒 oil and cook 🧅 onion and 🧄 garlic until soft.
3️⃣ Add 🍄 mushrooms, season with 🧂 salt, and cook until browned.
4️⃣ Add 🍚 rice and stir to coat in oil. Toast 1–2 min.
5️⃣ Add broth 1 ladle at a time, stirring until absorbed before next addition.
6️⃣ Repeat until rice is creamy and tender (about 18–20 min).
7️⃣ Stir in 🧈 butter and 🧀 Parmesan. Garnish with 🌿 parsley.