Creamy Mushroom Parmesan Risotto For A Cheesy Comforting Meal

Creamy mushroom Parmesan risotto is a rich, comforting dish that perfectly balances earthy mushrooms with the creamy goodness of Parmesan cheese.

Nikita Toppo

Updated Feb 13, 2025, 05:28 PM IST

Parmesan cheese, freshly gratedThere’s something truly special about risotto, a dish that combines simplicity with sophistication. Creamy, indulgent, and loaded with the goodness of cheese, mushroom parmesan risotto is the epitome of comfort food with a gourmet touch. Whether it’s for a quiet dinner or a festive gathering, this dish promises to impress with its rich taste and velvety texture.

Risotto is a classic Italian dish made with arborio rice, which is known for its high starch content. When paired with earthy mushrooms and the nutty depth of parmesan cheese, the dish transforms into a flavourful masterpiece. You can garnish it with freshly chopped parsley and extra parmesan for a finishing touch. Whether paired with a glass of white wine or served alongside a crisp green salad, this creamy risotto is a testament to the beauty of simple yet elegant cooking.

Creamy Mushroom Parmesan Risotto- Serves 3

Prep time- 10 min, cook time- 25 min

Mushroom parmesan risotto is more than just a dish; it’s an experience. The cheesy goodness of this delicacy is pure indulgence, making the risotto a perfect meal for anytime of the day.

Ingredients

Quantity	Ingredients
1 cup	Arborio rice
1 tbsp	Olive oil
2 tbsp	Butter
1 cup	Mushrooms, sliced
2 cloves	Garlic, minced
1/4 cup	Parmesan cheese, freshly grated
3 cups	Vegetable or chicken stock
1/4 cup	White wine
To taste	Salt and black pepper

Method

Heat the vegetable or chicken stock in a small pot and keep it on low heat.
In a large skillet or pan, heat 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Remove from the pan and set aside.
In the same pan, melt 1 tablespoon of butter. Add the minced garlic and cook until fragrant, about 1 minute.
Add the Arborio rice to the pan and stir to coat it in the butter. Toast the rice for 2-3 minutes until the edges look translucent.
Pour in the white wine and stir until it is fully absorbed. Begin adding the warm stock, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding the next ladle. Repeat this process until the rice is creamy and cooked al dente, about 20 minutes.
Stir in the sautéed mushrooms, grated parmesan cheese and the remaining butter. Mix until the cheese and butter melt, making the risotto creamy. Season with salt and black pepper to taste.
Serve the risotto hot, garnished with extra parmesan and freshly cracked pepper if desired.

Mushroom Parmesan Risotto recipe

food

food recipe

Mushroom Parmesan Risotto

cheese dishes