Risotto with Mushrooms

Risotto with Mushrooms

An idea for a uncomplicated, one-pot dish – delicate arborio rice with sautéed mushrooms and a touch of garlic.


  • Onion – 1 piece
  • Vegetable broth – 1 liter
  • Garlic clove – 0.5 piece
  • Butter – 3 tablespoons
  • Olive oil – 1 tablespoon
  • Mushrooms – 250 g
  • Black pepper – a pinch
  • Arborio rice – 180 g
  • Grana Padano cheese, grated – 20 g
  • Salt – a pinch
  • Parsley – 10 g


Slice the washed mushrooms. Heat a tablespoon of olive oil in a pan, add the mushrooms, sauté until golden brown. Transfer to a bowl.

In a saucepan, heat the olive oil, add diced onion and finely chopped garlic, sauté briefly, stirring.

Once translucent, add the rice and sauté for about a minute over low heat, stirring constantly. The olive oil should coat the rice grains evenly.

Then, gradually, add the vegetable broth (you can use chicken or vegetable broth) – only add the next ladleful when the liquid is absorbed by the rice. While adding more broth, continue stirring the risotto. The rice should cook for about 20 minutes. Towards the end of cooking, add the mushrooms, simmer together for a moment over low heat.

Remove the saucepan with the risotto from the heat, add butter, grated cheese, chopped parsley, and mix well.

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