By Shreya Sarpal
January 8, 2026
Silky, creamy, and deeply comforting, this mushroom risotto wraps every grain of rice in rich flavours, slow-cooked to perfection with butter, cheese, and warm stock, pure Italian soul food in a bowl.
1 cup Arborio rice 4 cups vegetable stock (hot) 1 cup finely sliced mushrooms 2 tbsp butter 1 tbsp olive oil 1 finely chopped onion 3 minced cloves of garlic ¼ cup grated parmesan cheese Salt to taste Black pepper to taste
Heat olive oil and butter in a heavy pan, then sauté onions slowly until soft and translucent, not browned.
Add garlic, mushrooms and cook until mushrooms release moisture and turn slightly golden.
Stir in Arborio rice and toast gently for a minute until edges look translucent.
Add hot stock one ladle at a time, stirring constantly, letting rice absorb liquid before adding more.
Finish with parmesan, salt, and pepper; rest for 2 minutes and serve creamy, not dry.