Creamy Mushroom Risotto

Creamy, earthy flavours shine in this comforting mushroom risotto. Slowly cooked to perfection, this classic Italian favourite is rich, cosy, and packed with umami goodness. Serve it as a hearty main or as a luxurious side dish with grilled vegetables or roasted chicken. Finish with extra Parmesan and a crack of black pepper for restaurant-style results at home.

Prep: 15 mins | Cook: 35 mins | Servings: 4

Appliance: Stovetop (Milex Cookware)

Ingredient Checklist

2 tablespoons extra-virgin olive oil
1 tablespoon butter
½ cup finely diced onion
2 cups sliced fresh mushrooms (button or brown)
1 teaspoon minced garlic
1½ cups arborio rice
½ cup dry white wine
4 cups warm vegetable stock
½ teaspoon dried thyme or Italian seasoning
Salt and ground black pepper to taste
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)

Instructions

Step 1
Heat olive oil and butter in a large pan over medium heat until melted. Add onion and cook, stirring, until soft and translucent, about 3–4 minutes. Add mushrooms and cook until lightly browned and their moisture has evaporated, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.

Step 2
Add arborio rice to the pan and stir well to coat the grains in the oil and butter. Cook for 1–2 minutes until the edges of the rice look slightly translucent.

Step 3
Pour in the white wine and cook, stirring constantly, until it has mostly evaporated.

Step 4
Begin adding the warm vegetable stock, ½ cup at a time, stirring frequently. Allow each addition to be absorbed before adding more stock. Continue this process for about 20–25 minutes, until the rice is tender but still slightly al dente and the risotto is creamy.

Step 5
Stir in dried thyme (or Italian seasoning), salt, and black pepper. Remove the pan from heat and gently fold in the Parmesan cheese until melted and creamy.

Step 6
Taste and adjust seasoning if needed. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

Note:
For an extra-creamy risotto, stir in a small knob of butter just before serving. Risotto thickens as it cools, so enjoy it fresh and hot.