Mouthwatering Mushroom Risotto from Julia

This rich and velvety mushroom risotto comes together in a way that’d probably make a few Italian nonnas shake their heads, but it’s been warming my family’s table forever. It’s a cozy main or easy side, perfect for quick weeknights or when you’ve got company over.

Honestly, the first time I made this with my mom I was kinda on edge because we skipped the usual “one ladle at a time” thing, but the risotto turned out super creamy. That’s when I realized this way makes risotto doable any busy night.

Dreamy Ingredients

• Freshly grated Parmesan cheese: melts in for sharp, savory punch Shred it yourself and the flavor’s better than pre-shredded
• Butter: makes it rich and gives a nice glossy look Use unsalted so you’re in charge of the salt
• Salt: needed to amp up all the flavors Make sure to taste and adjust Use sea or kosher salt if you have it
• Low sodium chicken stock: gives the whole dish a hearty base Go homemade or pick a good store brand
• White wine or vermouth: adds a bright, tangy layer Any dry white you like to drink works
• Arborio rice: soaks up liquid and gets creamy Check it’s fresh for best results
• Cremini or button mushrooms: the main star here Choose firm ones, not mushy or wet
• Garlic: adds subtle zing and depth Use fresh for more punch
• Sweet onion: brings a mellow, sweet flavor Pick one that feels heavy and solid
• Extra virgin olive oil: boosts the flavor and starts off the creamy base Go for a good brand if you can

Easy-to-Follow Steps

Finish Up and Serve:

Take the pan off the heat, toss in the butter and Parmesan, and taste to see if it needs more salt. Risotto will look a bit runny but thickens up as it sits. Dish it up hot or warm.

Add That Stock and Simmer Away:

Pour in your chicken stock and sprinkle in a bit of salt. Try the liquid to check seasoning. Turn up to a gentle bubble, then lower the heat and let it slowly steam for about 20 minutes. Stir now and then, just enough to keep it from sticking.

Get That Wine in There:

Crank up the heat, pour in that wine or vermouth, and use a spoon to scrape up the yummy brown bits. Let it cook till it smells fantastic and most of the booze evaporates. The rice should get glossy and a little sticky.

Let the Rice Get Toasty:

Dump in the Arborio rice, mix it really well to get it coated with all the good stuff. Toasting means extra flavor and perfect texture.

Mushroom Time:

Toss your mushrooms into the pan and keep them moving. Let them cook till they give off water and shrink down. Once they’re darker and most the liquid’s gone, you’re ready for the next step.

Start with Aromatics:

Heat up the olive oil in a big skillet on medium-high. Add chopped onions and soften them, stirring so they don’t burn, about five minutes. Stir in minced garlic and cook just till it smells awesome, not even a minute.

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Adding the Parmesan at the end was always my favorite part. That cheesy smell filled the kitchen and made it feel like home. My brother tried to sneak extra cheese every single time, and it turned into a running joke (and a few cheese fights).

Keeping Risotto Fresh

Pop leftover risotto in a lidded container in the fridge, and you’re set for three days. Warm it up gently with a splash of broth or water to bring back some creaminess. Top with more Parmesan if you like. You can freeze it, too, but don’t be surprised if it’s a bit softer once thawed.

Swaps & Upgrades

No Arborio? Grab Carnaroli or Vialone Nano if you can for the same creamy result. Make it veggie-friendly by subbing in veggie stock and double up on the cheese. Try stirring in fresh peas at the end or adding chopped fresh herbs like parsley or chives to brighten things up.

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How to Dish It Up

This creamy risotto works great as the main event with a crisp salad, or you can serve it with roast chicken, pan-cooked salmon, or some grilled veggies. For guests, finish with extra cheese and a little drizzle of good olive oil to give it that fancy touch.

Quick Risotto Backstory

Risotto’s always been a favorite in Northern Italy, and every area has its own take. Our version skips the old-school method of endless stirring, but it’s got the same vibe as those clever Italian home cooks who found ways to do things faster. All that creamy goodness comes from the rice releasing its starch as it simmers nice and slow.

Common Questions

→ What’s the trick to that creamy consistency?

Just let the Arborio rice simmer nice and slow while you stir. The stirring helps extra starch come out, making things creamy. Finishing with butter and Parmesan takes it to the next level.

→ Could I pick a different mushroom?

Go for it. Try cremini, button, or toss in some wild mushrooms for even more earthy goodness.

→ Can I make it vegetarian?

Yep! Swap the chicken broth for veggie broth and use a vegetarian-friendly cheese if you want.

→ Which rice should I grab for this?

Arborio is your best bet since it’s loaded with starch, giving you that signature creamy finish.

→ How do I warm it up and keep it creamy?

Warm it slowly on the stove, stir in a little water or broth, and keep stirring until it’s creamy again.

→ What wine goes best with this meal?

Pick a dry white wine like Sauvignon Blanc or Pinot Grigio to bring out all the flavors.