Mushroom Risotto with White Wine and Parmesan

Name: Mushroom Risotto with White Wine and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Arborio rice; 250 g button mushrooms, sliced; 1 whole small onion, finely diced; 2 whole garlic cloves, minced; 2 tbsp olive oil; 120 ml dry white wine; 1 l vegetable stock, kept hot; 40 g Parmesan, finely grated; 1 tbsp unsalted butter; to taste salt and black pepper; 2 tbsp chopped parsley

Creamy Arborio risotto with browned mushrooms, white wine and Parmesan.

By Hez ArslanUpdated October 2, 2026

Total 45 minMakes 4 servings

Jump to Recipe

This mushroom risotto cooks Arborio rice slowly with mushrooms, white wine and warm vegetable stock. Brown the mushrooms first so they develop colour, then toast the rice briefly before adding wine. Add hot stock a ladle at a time, stirring often, until the grains are creamy with a slight bite in the centre. The source calls for “vegetable water,” which is clarified here as vegetable stock. Finish off the heat with Parmesan and parsley. Heat 1 tablespoon oil in a wide heavy pan over medium-high heat. Cook mushrooms in batches until browned; set aside. Add remaining oil and onion. Cook 4 minutes until soft. Add garlic for 30 seconds. Stir in Arborio rice and cook 1 to 2 minutes until edges look translucent. Pour in wine and stir until absorbed.

Mushroom Risotto with White Wine and Parmesan

How to tell when it is ready

Taste, season with salt and pepper, garnish with parsley and serve immediately.

Tips

Heat 1 tablespoon oil in a wide heavy pan over medium-high heat.
Add remaining oil and onion.
Stir in Arborio rice and cook 1 to 2 minutes until edges look translucent.
Add hot stock one ladle at a time, stirring often and letting each addition absorb before the next.

Troubleshooting

If rice is firm but liquid is gone, add more hot stock.
If risotto is too loose, rest off the heat for 1 minute and stir.

Substitutions

Use vegetable Parmesan-style cheese for a vegetarian version.
Use alcohol-free white wine or extra stock.

Variations

Add a handful of peas at the end.
Use mixed wild mushrooms.

Serving suggestions

Serve with a green salad.
Offer extra Parmesan.
Pair with roasted asparagus.
Add crusty bread.

Make ahead

Prepare components ahead and store safely. Best eaten fresh. Refrigerate leftovers within 2 hours up to 2 days; reheat with a splash of stock until steaming.

Storage

Best eaten fresh. Refrigerate leftovers within 2 hours up to 2 days; reheat with a splash of stock until steaming.

Food safety

Refrigerate cooked rice promptly and reheat leftovers until steaming throughout.

Frequently asked questions

Can I use another rice?

Carnaroli can work well; long-grain rice will not create the same creamy texture.

How should I store creamy mushroom risotto?

Best eaten fresh. Refrigerate leftovers within 2 hours up to 2 days; reheat with a splash of stock until steaming.

Serve with a green salad. Best eaten fresh. Refrigerate leftovers within 2 hours up to 2 days; reheat with a splash of stock until steaming.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Mushroom Risotto with White Wine and Parmesan