Creamy Mushroom Risotto
Silky arborio rice with earthy mushrooms, white wine, and parmesan.
Instructions
Follow the steps in order. Tap each one to mark it complete.
- 1
Sauté mushrooms until golden. Set aside.
- 2
Soften shallot in butter, add rice, toast 2 minutes.
- 3
Add wine, then broth one ladle at a time, stirring until absorbed.
- 4
Stir in mushrooms and parmesan.
Chef's tips
- •Keep the broth hot — cold broth slows cooking.
Nutrition
Per serving — estimates only.
FAQ
+Can I make this ahead?
Yes — most of our recipes hold well in the fridge for 2–3 days. Reheat gently.
+Can I swap ingredients?
Absolutely. Stick to similar textures and moisture levels for the closest result.
+Is this freezer friendly?
Most cooked dishes freeze well for up to 2 months. Cool completely before sealing.
More recipes you'll love
dessertsClassic Chocolate Chip Cookies
Crispy edges, chewy middles, and pools of melted chocolate.
air fryerAir Fryer Crispy Smashed Potatoes
Crackly golden potatoes with fluffy centers — no deep fryer needed.
breakfastFluffy Buttermilk Pancakes
Tall, tender pancakes with golden edges — the perfect Sunday breakfast.