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Mushroom Risotto
30
min active
·
4
servings
·
45
min total
Creamy, comforting risotto packed with savory mushrooms and finished with parmesan.
Avo's Tip
Keep the broth warm so the rice cooks evenly and stays creamy.
No arborio? Carnaroli rice is even creamier; short-grain sushi rice works in a pinch.
No white wine? Use extra broth plus 1 tsp white wine vinegar for the same acidity.
Dairy-free? Swap parmesan for nutritional yeast and butter for olive oil.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Do I need Arborio rice?
Arborio is ideal for creaminess, but Carnaroli also works. Avoid long-grain rice.
Can I make risotto ahead of time?
It is best fresh. For a head start, cook until just underdone, then finish with broth right before serving.
How do I store leftovers?
Cool and refrigerate in an airtight container. Reheat with a splash of broth or water to loosen.
Storage & Reheating
Fridge: Store in airtight container up to 3 days.
Reheat: Reheat gently with a splash of broth to loosen.
Why It Works
A steady simmer and simple ingredients create a creamy risotto without complicated techniques.
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Ingredients
1
4–5 cups warm vegetable broth
2
8 oz mushrooms, sliced
3
1 small onion, finely diced
4
2 cloves garlic, minced
5
½ cup dry white wine
6
Salt and black pepper, to taste
7
1 tbsp olive oil
8
2 tbsp butter
9
½ cup grated Parmesan cheese
10
1½ cups arborio rice
Instructions
1
Viral Tip: In your very last ladle of broth, whisk in the Miso Paste until dissolved, then pour it into the rice.
2
Top with the reserved golden mushrooms and crispy prosciutto.
3
Place the whole Burrata ball right in the center.
4
Drizzle with balsamic glaze or chili oil.
5
Crack fresh pepper over the top.
Quick Fixes
Risotto too thick: Add a splash of warm broth and stir — it loosens quickly. Add it off heat so it doesn't seize.
Mushrooms steaming instead of browning: Cook in batches in a single layer on high heat. Don't stir for the first 3 minutes.
Too bland: Season at every stage. Finish with an extra pinch of salt and Parmesan right before serving.
ingrediENTS
—
1
4–5 cups warm vegetable broth
—
2
8 oz mushrooms, sliced
—
3
1 small onion, finely diced
—
4
2 cloves garlic, minced
—
5
½ cup dry white wine
—
6
Salt and black pepper, to taste
—
7
1 tbsp olive oil
—
8
2 tbsp butter
—
9
½ cup grated Parmesan cheese
—
10
1½ cups arborio rice
instructions
1
Viral Tip: In your very last ladle of broth, whisk in the Miso Paste until dissolved, then pour it into the rice.
2
Top with the reserved golden mushrooms and crispy prosciutto.
3
Place the whole Burrata ball right in the center.
4
Drizzle with balsamic glaze or chili oil.
5
Crack fresh pepper over the top.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Mushroom Risotto
30
min active
·
45
min total
·
4
servings
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