Creamy Risotto with Mushrooms – Italian Comfort Dish

Risotto is a creamy, indulgent Italian dish made from Arborio rice. High in carbohydrates and moderate in protein from cheese, it’s comforting and filling. Contains gluten and dairy; caution for allergies. Perfect for beginners wanting a classic Italian experience.

Ingredients (serves 2–3):

  • 200 g Arborio rice
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 150 g mushrooms, sliced
  • 50 g Parmesan cheese, grated
  • 600 ml chicken or vegetable broth
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt and pepper to taste

Equipment Needed:

  • Large skillet or saucepan
  • Wooden spoon
  • Ladle
  • Knife and cutting board
  • Measuring cups and spoons

Time: Prep 15 min | Cook 30 min

Step-by-Step Instructions (20+ Steps):

  1. Heat broth in a saucepan and keep warm.
  2. Heat olive oil in skillet over medium heat.
  3. Sauté onion 3–4 minutes until translucent.
  4. Add garlic and cook 1 minute.
  5. Add mushrooms and cook 5 minutes until soft.
  6. Stir in Arborio rice to coat in oil.
  7. Cook rice 2 minutes until lightly translucent.
  8. Add ½ cup warm broth, stirring continuously.
  9. Allow rice to absorb liquid slowly.
  10. Continue adding broth ½ cup at a time.
  11. Stir constantly to prevent sticking.
  12. Cook for 20–25 minutes until rice is creamy and tender.
  13. Check taste; add salt and pepper if needed.
  14. Remove from heat and stir in butter and Parmesan.
  15. Mix thoroughly for creamy texture.
  16. Optional: add parsley or truffle oil.
  17. Let risotto rest 1–2 minutes.
  18. Serve hot in bowls.
  19. Garnish with extra cheese or herbs.
  20. Clean pan while still warm for easier washing.
  21. Avoid overcooking rice; it should be slightly al dente.

Beginner Tips:

  • Stir constantly for creamy risotto.
  • Gradually add broth to control texture.
  • Keep heat medium to prevent burning.