Mushroom and Parmesan Risotto

You know how everyone has that one go-to recipe they've perfected, whether it's a simple spaghetti dish or something as complex as a soufflé? Well, mushroom risotto is definitely that dish for me. A few years ago, I found a great recipe online and ever since then, I cook mushroom risotto all the time! 

Mushroom and Parmesan Risotto | Tall Girl Meets World

While I use this delicious recipe as a base (it's the best one I've found), I never follow any recipe too strictly. Over time, I've dropped a couple of ingredients from the original recipe and added a few of my own to make it more suited to my tastebuds. Feel free to make this recipe your own by adding extra seasoning, more vegetables or a different type of cheese. Get creative! 

Before you begin, just remember that risotto takes a while to cook, so this is probably not the best recipe for a rushed dinner!

6 cups chicken broth (divided) 
2 tablespoons olive oil (divided)
1 package white mushrooms (sliced) 
1 1/2 cups Arborio rice
1/2 cup white wine
2 tablespoons butter
1/2 cup freshly grated parmesan cheese
Dash of Italiano seasoning & pepper


1. Warm the chicken broth in a saucepan 

2. While the chicken broth is heating up, fry the sliced mushrooms in 1 tablespoon of oil at medium heat. After a few minutes, remove the mushrooms from heat and set aside in a bowl with the liquid from the pan (this will give the risotto more mushroom flavour later on)

3. Add the remaining tablespoon of oil to the pan and stir in the Arborio rice, making sure the oil coats the rice. Next, add the wine and stir until it's absorbed. 

4. Add 1/2 cup of chicken broth to the rice and stir until absorbed. Continue to add 1/2 cup of broth at a time, waiting until the rice has absorbed the broth before adding more. It should take approximately 25-30 minutes to add all 6 cups of chicken broth (slow and steady with this part - it's not a cooking race).

5. Turn the heat down low. Add butter and stir. Then add mushrooms, parmesan cheese, Italian seasoning and pepper, stirring continuously. Leave on low for a couple of minutes to thoroughly absorb the flavours and melt the cheese. 

6. Remove from heat and serve hot! 

This risotto recipe is perfect for a chilly winter evening and pairs well with a glass of white wine (because there isn't enough in the risotto apparently...). 

What's your favourite risotto recipe? What is the go-to meal that you've perfected? Feel free to share in the comments below!

Until next time, 
Kaitlyn xo