Mushroom Risotto | Creamy, Earthy & Comforting

A classic Italian dish that turns simple ingredients into pure comfort. Mushroom risotto is rich, creamy, and infused with the earthy flavors of portobello mushrooms — perfect for a cozy dinner with a glass of wine.

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About This Dish

Mushroom risotto is an iconic Italian comfort food. The starchy Arborio rice slowly absorbs broth, creating a naturally creamy texture without heavy cream. Combined with sautéed portobello mushrooms, butter, and Parmesan, it’s a warm, flavorful dish perfect for any season.

Ingredients (Serves 2)

Portobello Mushrooms:	250 g
Arborio Rice:	200 g
Butter:	1 tbsp
Grated Parmesan:	25 g
Olive Oil:	As needed
Salt & Black Pepper:	To taste
Vegetable or Chicken Broth:	About 800 ml (kept warm)

How to Make It

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Step 1: Clean and slice the mushrooms. Heat olive oil in a pan and sauté mushrooms until golden. Remove and set aside.
Step 2: In the same pan, add Arborio rice and toast for 2–3 minutes.
Step 3: Begin adding warm broth one ladle at a time, stirring continuously. Let the rice absorb the liquid before adding more.
Step 4: After about 15 minutes, return the mushrooms to the pan. Continue cooking until the rice is creamy and al dente.
Step 5: Turn off the heat, add butter and Parmesan. Stir until creamy and glossy. Adjust salt and pepper.
Step 6: Serve immediately, garnished with extra Parmesan and a drizzle of olive oil.

Tucci’s Tips

Use warm broth to maintain the cooking temperature of the risotto.

Never rinse Arborio rice — the starch is what makes the risotto creamy.

Add mushrooms back near the end for the best texture.

Variations

Mixed Mushrooms: Combine porcini, cremini, and shiitake for deeper flavor.
Truffle Touch: Add a drizzle of truffle oil for a luxurious twist.
Vegan Version: Replace butter and Parmesan with plant-based alternatives.

Did You Know?

Historical Fact: Risotto originated in northern Italy, but its comforting nature made it popular nationwide, especially in colder months.

Fun Fact: The creamy texture comes entirely from the rice starch — not cream!

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Storage & Thank You

Best enjoyed immediately for creaminess. Store leftovers in the fridge for up to 1 day in an airtight container and reheat gently with a splash of broth.

Can it be frozen? No — risotto loses its texture when frozen.

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