Mushroom Risotto is the embodiment of quiet comfort. Unlike fast weeknight meals, this classic Italian dish asks for time and attention—but in return, it delivers a deeply satisfying, velvety texture and rich, earthy flavor that feels grounding and warm.

Best enjoyed during autumn or cooler months, risotto is less about complexity and more about technique. Gradually adding warm stock while gently stirring allows the rice to release its natural starches, creating a creamy consistency without the need for heavy cream. Mushrooms bring depth and umami, while Parmesan adds a final layer of richness.

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Ingredients (Serves 2–3)

• 200 g Arborio rice

• 250 g mushrooms, sliced

• 1 small onion or shallot, finely chopped

• 1 tablespoon olive oil

• 1 tablespoon butter

• 750 ml vegetable or chicken stock, kept warm

• 80 ml dry white wine (optional)

• 40 g Parmesan cheese, finely grated

• Salt and black pepper, to taste

• Fresh parsley or thyme, chopped (optional)

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Step-by-Step Instructions

1. Sauté the aromatics
Heat olive oil and butter in a wide pan over medium heat. Add the onion or shallot and cook until soft and translucent.

2. Cook the mushrooms
Add sliced mushrooms and cook until they release their moisture and turn lightly golden. Season lightly with salt and pepper.

3. Toast the rice
Stir in the Arborio rice and cook for about 1 minute, coating the grains in the fat until slightly translucent at the edges.

4. Deglaze with wine
Pour in the white wine (if using) and let it simmer until mostly absorbed.

5. Add stock gradually
Begin adding warm stock, one ladle at a time, stirring gently. Allow each addition to absorb before adding the next. Continue for 18–20 minutes, until the rice is tender but still slightly firm in the center.

6. Finish with cheese
Remove from heat and stir in Parmesan cheese. Adjust seasoning as needed.

7. Rest and serve
Let the risotto rest for 1–2 minutes before serving. Garnish with fresh herbs if desired. Serve immediately while creamy.