Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Arborio Rice; 400 g Mushrooms (sliced); 1 Onion (chopped); 2 cloves Garlic (chopped); 3 tbsp Vegetable Oil; 1 L Chicken Stock (hot); 100 ml White Wine; 50 g Butter; 50 g Parmesan Cheese (grated); 1 pinch Salt; ½ tsp Black Pepper; 2 tbsp Parsley (chopped)

Chef DefneKitchen Studio chef · October 27, 2026

A hearty Italian rice dish known for its creamy texture and rich mushroom flavor.

15 minPrep

25 minCook

4Servings

500 kcalCalories

Calories are an AI estimate, for information only.

Ingredients · 12

4 servings

Tap what you already have; add the rest to your list in the app with one tap.

Main Ingredients

Arborio Rice300 g
Mushroomssliced400 g
Onionchopped1
Garlicchopped2 cloves
Vegetable Oil3 tbsp

Liquid Ingredients

Chicken Stockhot1 L
White Wine100 ml
Butter50 g
Parmesan Cheesegrated50 g

Spices

Salt1 pinch
Black Pepper½ tsp

For Serving

Parsleychopped2 tbsp

Method · 10 steps

1
Heat the chicken stock and keep it warm.
2
Heat the vegetable oil in a large pan. Sauté the chopped onions for 3–4 minutes until translucent.
3
Add the garlic and sauté for 1 more minute.
4
Add the sliced mushrooms and sauté for 6–8 minutes until they release and absorb their liquid.
5
Add the Arborio rice and sauté for 1–2 minutes until it becomes translucent.
6
Add the white wine and stir for 1–2 minutes until the alcohol evaporates.
7
Add one ladle of hot chicken stock and stir until the rice absorbs the liquid.
8
Continue this process, adding stock ladle by ladle, for about 15–18 minutes until the rice is al dente.
9
Just before removing from heat, add the butter and grated Parmesan cheese and stir.
10
Season with salt and black pepper. Serve hot, sprinkled with chopped parsley.