By Akshara
July 17, 2026
True Italian cooking often relies on patience and technique rather than an overload of ingredients. A classic mushroom risotto is the perfect example of this philosophy, where the magic lies entirely in the steady release of starches from the Arborio rice grains. Drowning the rice in heavy cream is a common mistake that masks the natural textures. By slowly adding warm stock ladle by ladle, you coax out the starch to create a naturally rich and velvety sauce.
200g Arborio rice  300g mixed mushrooms, sliced  1 litre warm vegetable or chicken stock  1 small onion, finely chopped  2 garlic cloves, minced  60ml dry white wine  40g Parmesan cheese, grated  30g unsalted butter
Melt half the butter in a wide pan over medium heat and cook the onions, garlic, and sliced mushrooms until they are soft and brown before setting a few mushrooms aside for a final garnish.
Add the remaining butter and the Arborio rice to the pan, stirring the grains continuously until the edges look translucent to ensure each grain is coated in the fat.
Pour in the white wine and stir until it completely evaporates, then begin adding the warm stock one ladle at a time, waiting for the liquid to absorb before adding the next ladle.
Take the pan off the heat once the rice is cooked al dente, then stir in the grated Parmesan cheese and a touch more butter to lock in the glossy texture before serving.