Name: One-Pot Creamy Mushroom Risotto recipe
Ingredients: 1 tablespoon Olive Oil: Extra virgin olive oil is preferred for its flavor, but regular olive oil will also work. Olive oil is used to sauté the aromatics and provides a base of flavor.; 1 tablespoon Butter: Butter adds richness and a beautiful sheen to the risotto. You can use salted or unsalted butter; if using salted, adjust the salt added later in the recipe. For a vegan version, you can substitute with vegan butter or increase the olive oil.; 1 medium Onion, finely chopped: Yellow or white onions are best for risotto, providing a subtle sweetness and aromatic base. Shallots can also be used for a milder, more delicate flavor.; 2-3 cloves Garlic, minced: Garlic adds a pungent, savory note that complements the earthy mushrooms perfectly. Adjust the amount to your garlic preference. For a milder garlic flavor, you can use roasted garlic.; 1 pound Mushrooms, sliced: A mix of mushrooms adds depth and complexity to the risotto. Cremini (baby bella) mushrooms are a great base, but feel free to incorporate other varieties like: Shiitake Mushrooms: Lend a rich, umami flavor and meaty texture.; Oyster Mushrooms: Offer a delicate, slightly sweet taste and velvety texture.; Porcini Mushrooms (dried or fresh): Bring an intense, nutty, and earthy flavor that is considered the gold standard for mushroom risotto. If using dried porcini, rehydrate them in hot water and use the soaking liquid as part of your broth for even more flavor.; Button Mushrooms: A readily available and budget-friendly option.; Wild Mushrooms: A mix of foraged or gourmet wild mushrooms will elevate the risotto to a truly special dish.; 1 ½ cups Arborio Rice: Arborio rice is essential for risotto. It’s a short-grain Italian rice with a high starch content, which is released during cooking to create the signature creamy texture. Carnaroli rice is another excellent option, known for its even starch release and slightly firmer texture. Avoid using long-grain rice, as it won’t produce the desired creamy consistency.; ½ cup Dry White Wine (optional): Dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay, adds acidity and complexity to the risotto, enhancing the other flavors. You can omit the wine if you prefer; simply replace it with an equal amount of broth.; 4-5 cups Hot Vegetable Broth (or Chicken Broth for non-vegetarian): Hot broth is crucial for cooking risotto. Using hot broth helps maintain the cooking temperature and ensures even cooking of the rice. Vegetable broth keeps the dish vegetarian, while chicken broth adds a richer, savory depth. Low-sodium broth is recommended to control the salt level; you can always add more salt to taste.; ½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, umami richness and contributes to the creamy texture. Use freshly grated Parmesan for the best flavor and melting quality. For a vegetarian version, ensure you use vegetarian Parmesan cheese. Pecorino Romano is a bolder, saltier alternative. For a vegan option, nutritional yeast can be used for a cheesy flavor.; ¼ cup Heavy Cream (optional): Heavy cream adds extra richness and luxuriousness to the risotto. It’s optional, but it enhances the creaminess. For a lighter version, you can omit the cream or use half-and-half or milk. For a vegan version, use full-fat coconut cream or cashew cream.; 2 tablespoons Fresh Parsley, chopped: Fresh parsley adds a pop of color and freshness, balancing the richness of the risotto. Fresh thyme, chives, or oregano are also excellent herb choices.; Salt and Black Pepper to taste: Seasoning is essential! Salt and pepper enhance all the flavors in the dish. Taste and adjust seasoning as needed throughout the cooking process and at the end.

Ingredients

Scale

1 tablespoon Olive Oil: Extra virgin olive oil is preferred for its flavor, but regular olive oil will also work. Olive oil is used to sauté the aromatics and provides a base of flavor.

1 tablespoon Butter: Butter adds richness and a beautiful sheen to the risotto. You can use salted or unsalted butter; if using salted, adjust the salt added later in the recipe. For a vegan version, you can substitute with vegan butter or increase the olive oil.

1 medium Onion, finely chopped: Yellow or white onions are best for risotto, providing a subtle sweetness and aromatic base. Shallots can also be used for a milder, more delicate flavor.

2–3 cloves Garlic, minced: Garlic adds a pungent, savory note that complements the earthy mushrooms perfectly. Adjust the amount to your garlic preference. For a milder garlic flavor, you can use roasted garlic.

1 pound Mushrooms, sliced: A mix of mushrooms adds depth and complexity to the risotto. Cremini (baby bella) mushrooms are a great base, but feel free to incorporate other varieties like:
- Shiitake Mushrooms: Lend a rich, umami flavor and meaty texture.
- Oyster Mushrooms: Offer a delicate, slightly sweet taste and velvety texture.
- Porcini Mushrooms (dried or fresh): Bring an intense, nutty, and earthy flavor that is considered the gold standard for mushroom risotto. If using dried porcini, rehydrate them in hot water and use the soaking liquid as part of your broth for even more flavor.
- Button Mushrooms: A readily available and budget-friendly option.
- Wild Mushrooms: A mix of foraged or gourmet wild mushrooms will elevate the risotto to a truly special dish.

1 ½ cups Arborio Rice: Arborio rice is essential for risotto. It’s a short-grain Italian rice with a high starch content, which is released during cooking to create the signature creamy texture. Carnaroli rice is another excellent option, known for its even starch release and slightly firmer texture. Avoid using long-grain rice, as it won’t produce the desired creamy consistency.

½ cup Dry White Wine (optional): Dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay, adds acidity and complexity to the risotto, enhancing the other flavors. You can omit the wine if you prefer; simply replace it with an equal amount of broth.

4–5 cups Hot Vegetable Broth (or Chicken Broth for non-vegetarian): Hot broth is crucial for cooking risotto. Using hot broth helps maintain the cooking temperature and ensures even cooking of the rice. Vegetable broth keeps the dish vegetarian, while chicken broth adds a richer, savory depth. Low-sodium broth is recommended to control the salt level; you can always add more salt to taste.

½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, umami richness and contributes to the creamy texture. Use freshly grated Parmesan for the best flavor and melting quality. For a vegetarian version, ensure you use vegetarian Parmesan cheese. Pecorino Romano is a bolder, saltier alternative. For a vegan option, nutritional yeast can be used for a cheesy flavor.

¼ cup Heavy Cream (optional): Heavy cream adds extra richness and luxuriousness to the risotto. It’s optional, but it enhances the creaminess. For a lighter version, you can omit the cream or use half-and-half or milk. For a vegan version, use full-fat coconut cream or cashew cream.

2 tablespoons Fresh Parsley, chopped: Fresh parsley adds a pop of color and freshness, balancing the richness of the risotto. Fresh thyme, chives, or oregano are also excellent herb choices.

Salt and Black Pepper to taste: Seasoning is essential! Salt and pepper enhance all the flavors in the dish. Taste and adjust seasoning as needed throughout the cooking process and at the end.

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Instructions

Sauté Aromatics and Mushrooms: In a large, deep pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms to the pot and cook until they release their moisture and become tender and slightly browned, about 8-10 minutes. Stir occasionally. Season the mushrooms with a pinch of salt and pepper during cooking.

Toast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until the grains are slightly translucent around the edges. Toasting the rice helps it absorb liquid and release starch, contributing to the creamy texture.

Deglaze with White Wine (Optional): If using white wine, pour it into the pot and stir, scraping up any browned bits from the bottom of the pot. Cook until the wine is almost completely absorbed, about 2-3 minutes. This step adds depth of flavor and acidity. If omitting wine, proceed directly to the next step.

Add Hot Broth and Simmer: Pour all the hot vegetable broth (or chicken broth) into the pot. Add a generous pinch of salt and black pepper. Stir well to combine all ingredients. Bring the mixture to a gentle simmer over medium-low heat.

Cover and Cook: Reduce the heat to low, cover the pot tightly, and simmer gently for 18-20 minutes, or until the rice is cooked through and creamy. Resist the urge to lift the lid and stir frequently during this cooking time. Occasional gentle stirring (once or twice during cooking) is acceptable to ensure even cooking, but excessive stirring is not necessary with this one-pot method. The key is to maintain a gentle simmer and allow the rice to absorb the broth and cook undisturbed.

Check for Doneness: After 18-20 minutes, check the risotto for doneness. The rice should be tender and creamy, and most of the liquid should be absorbed. If the risotto seems too dry, you can add a splash more hot broth and stir gently. If it’s too liquidy, cook uncovered for a few minutes longer to allow some of the liquid to evaporate, stirring gently.

Stir in Cheese and Cream (Optional): Remove the pot from the heat. Stir in the grated Parmesan cheese and heavy cream (if using). Stir vigorously until the cheese is melted and the risotto is creamy and smooth. The residual heat will melt the cheese and create a luscious texture.

Season and Garnish: Taste the risotto and adjust seasoning with salt and black pepper as needed. Stir in the chopped fresh parsley.

Serve Immediately: Risotto is best served immediately while it’s hot and creamy. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley, if desired.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 2-5 grams
Sodium: 400-550 mg
Fat: 15-20 grams
Saturated Fat: 8-12 grams
Carbohydrates: 45-55 grams
Fiber: 2-4 grams
Protein: 10-15 grams
Cholesterol: 30-40 mg