Mushroom Risotto

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant risotto at home.
• Earthy, creamy, rich without cream.
• Therapeutic to stir.
• Beautiful presentation for entertaining.
• Endlessly variable with different add-ins.

Ingredient Notes

• Arborio or carnaroli rice — long-grain won't release starch.
• Dried porcini concentrate mushroom flavor like nothing else.
• Real parmesan, grated fresh.

Ingredient Substitutions

• Vegetable broth for vegetarian.
• Add cooked chicken or shrimp at the end.
• Truffle oil drizzle for special occasions.

Equipment Needed

• Wide heavy-bottomed pan or Dutch oven
• Saucepan for broth
• Wooden spoon
• Ladle

Prep Tips

• Have everything prepped before you start — risotto needs constant attention.
• Warm bowls so risotto stays loose.

Instructions

1. 1

   Gather and prep: 1 cup uncooked long-grain rice, 8 oz mushrooms, sliced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup chicken broth, 1 cup white wine, 2 tbsp butter, 1 cup parmesan cheese. mince the garlic, dice the onion, and grate the parmesan before you start cooking.

2. 2

   Sauté onion and garlic in butter.

3. 3

   Toast arborio rice, add wine.

4. 4

   Ladle in broth slowly, stirring 20 min.

5. 5

   Stir in mushrooms, butter, parmesan.

Artsi Pro Tips

• Keep broth hot — cold broth shocks the rice and stalls cooking.
• Stir constantly to coax starch out for creaminess.
• Risotto should ripple, not stand stiff — splash more broth at the end if too thick.

Common Mistakes

• Adding cold broth — stalls the cook.
• Skipping the stir — risotto won't get creamy.
• Overcooking past al dente — turns to porridge.

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