Cooking it always feels like a little ritual, tbh. I grab arborio because those short, chunky grains slowly release starch and make it creamy. Use another rice if you must, but, honestly, it won’t hit the same.
First move: mushrooms on medium heat till they go golden and smell nutty. Don’t rush it. Then in goes a little onion to soften, and after that the rice. Stir it around for a minute so it gets glossy. Now the fun part — splash in some dry white wine. It hisses, you scrape the pan, and all the tasty browned bits join the party.
From here it’s a rhythm. Ladle of warm broth, stir. Wait till it’s mostly absorbed. Add more. Repeat. 15 to 18 minutes, give or take, depending on your stove and how much you chat while cooking. You want grains that are tender with a tiny bite in the center — kinda like al dente pasta, just… creamier.
Want to dress it up? Drop a tiny pinch of saffron into the broth; it turns the pot softly golden and adds this quiet floral hint. Not mandatory, but I’d say it makes the whole thing feel special.
Off the heat, I beat in a small knob of butter and a generous handful of Parmesan. Keep stirring till it shifts from “good” to silky and shiny. That’s your moment. The right risotto should relax on the plate — not sit there like a brick.
Serve immediately. Risotto waits for no one. Trust me, you’ll want extra cheese… and maybe a piece of bread to chase the last spoonful.
For the risotto
-
300
g
arborio rice (essential for creaminess)
-
400
g
mushrooms, sliced (cremini, shiitake or porcini for depth)
-
1
onion, finely chopped (for sweetness)
-
2
cloves
garlic, minced (for aroma)
-
100
ml
dry white wine (adds acidity and balance)
-
800
ml
vegetable or chicken broth, kept warm (helps rice cook evenly)
-
3
tbsp
olive oil (for sautéing)
-
40
g
Parmesan cheese, grated (for creaminess and flavor)
-
20
g
butter (adds silky texture)
-
optional
pinch
saffron (for color and delicate aroma)
-
to taste
salt and pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Cooking the risotto
-
Prepare mushrooms
Heat 1 tablespoon of olive oil in a large pan. Sauté mushrooms until golden and tender, then set aside. This step concentrates their flavor.
-
Cook aromatics
In the same pan, add remaining olive oil. Cook onion until translucent, then briefly add garlic until fragrant.
-
Toast rice and add wine
Stir in arborio rice and toast for about 1 minute; this helps keep the grains slightly firm. Add white wine, stirring until mostly absorbed.
-
Add broth gradually
Add warm broth one ladle at a time, stirring often. Continue until rice is creamy and al dente (about 18–20 minutes). Add saffron halfway through if using.
-
Finish
Return mushrooms to the pan. Stir in butter and grated Parmesan until melted. Adjust salt and pepper to taste.
-
Serve
Serve immediately, optionally garnished with extra Parmesan and a few fresh herbs.
Note: You can add a pinch of saffron for color and aroma, and use a mix of mushrooms for deeper flavor.
Updated: August 30, 2025