Description
A stress-free, one-pot risotto recipe that delivers restaurant-quality creamy texture without constant stirring. Infused with earthy mushrooms, fresh herbs, and Parmesan, this dish is perfect for weeknights or date nights.
Ingredients
Scale
- 2 cups Arborio rice (400g)
- 1 pound mixed mushrooms, sliced (450g cremini and shiitake)
- 1 medium yellow onion, finely diced (150g)
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth, warm (1.5 liters)
- 1/2 cup dry white wine (120ml)
- 3 tablespoons unsalted butter (45g)
- 2 tablespoons extra virgin olive oil (30ml)
- 1/2 cup fresh herbs, chopped (15g mix of thyme, parsley, and chives)
- 1/2 cup Parmesan cheese, freshly grated (50g)
- Salt and black pepper to taste
Instructions
- Prep ingredients: Clean and slice mushrooms, dice onion, mince garlic, chop herbs, and grate Parmesan. Keep broth warm in a separate saucepan.
- Sauté mushrooms: Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Cook mushrooms without crowding until browned and liquid evaporated. Remove and set aside.
- Sauté aromatics: In the same pot, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Cook diced onion until soft and translucent (3-4 minutes). Add garlic and thyme, cook for 1 minute until fragrant.
- Toast rice: Add Arborio rice to the pot. Stir constantly for 1-2 minutes until edges are translucent.
- Deglaze: Pour in white wine and stir until completely evaporated.
- Cook risotto: Add 1 cup warm broth. Stir and simmer. Add another cup of broth after 5 minutes, stirring every 5 minutes. Repeat until rice is tender but al dente and mixture is creamy (20-25 minutes total). Add more water if broth runs out.
- Finish: Remove from heat. Stir in sautéed mushrooms, remaining 2 tablespoons butter, Parmesan cheese, parsley, and chives. Season with salt and pepper. Serve immediately.
Notes
Keep the broth warm to maintain cooking temperature. Do not rush the mushrooms; let them brown for deep flavor. Stirring is minimal compared to traditional risotto. Finish with cold butter for a glossy emulsion. Risotto is best served fresh; freezing is not recommended as texture changes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 3
- Protein: 12
Keywords: risotto, one-pot recipe, mushroom risotto, creamy risotto, easy dinner, weeknight meals, Italian food, vegetarian