There is something deeply comforting about a pot of risotto slowly coming together on the stove. It asks for patience rather than precision, rewarding the cook with a dish that feels luxurious even when made from the humblest ingredients. At its heart, risotto is simply rice, broth, and care.   It presents like a fancy dish, so it can be served at a special dinner or as a midweek dinner that only takes 20 minutes. 

 

Risotto traces its roots to northern Italy, particularly the fertile Po Valley regions of Lombardy and Piedmont, where short-grain rice has been cultivated since the Middle Ages. The introduction of rice to Italy likely came through Arab trade routes centuries earlier, but it flourished in the damp plains of the north, where irrigation channels created ideal growing conditions. Over time, cooks discovered that varieties such as Arborio, Carnaroli, and Vialone Nano released starch as they cooked, creating the creamy texture that defines risotto today — without the addition of cream.

What makes risotto so enduring is its remarkable versatility. It can be elegant enough for a candlelit dinner with saffron and seafood or comforting enough for a cold Tuesday evening with mushrooms, roasted squash, or leftover vegetables from the fridge. Few dishes move so effortlessly between rustic and refined. In Milan, the famous risotto alla Milanese glows golden with saffron, while coastal regions fold in shrimp, clams, or lobster. In autumn, earthy mushrooms become the star. In spring, peas and asparagus brighten the bowl.

Part of risotto’s magic lies in the method itself. Unlike boiled rice that is left alone, risotto demands attention — ladle by ladle, stir by stir. The gradual addition of warm stock coaxes the starch from the rice, creating a silky texture that feels rich and satisfying while relying on very few ingredients.  

Even leftovers become something special the next day, shaped into arancini — crisp fried rice balls with molten centres that prove Italians waste very little when good food is involved.

This recipe is specifically a mushroom risotto, it’s a classic and if it’s your first time, you won’t be disappointed.    Any of your favourite vegetables can be incorporated into risotto, just prepare them separately and then add them in to the completed rice.   We also add chicken or whatever protein to make it a complete meal.  

Mushroom Risotto 

• 2 tbsp olive oil 
• 1½ pounds sliced crimini mushrooms 
• ¾ teaspoon sea salt
• ground black pepper
• 1 medium yellow onion, chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh thyme leaves
• 1½ cups uncooked Arborio rice, rinsed
• ⅔ cup dry white wine
• 5 cups vegetable or chicken broth warmed up 
• ½ cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

Instructions

• Heat 2 tablespoons of the olive oil in a Dutch oven or large pan

• Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside.
• Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

• For first timers- at this point, set a timer for 18 minutes – when the timer goes off- your rice is perfectly cooked
• Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
• Top with more Parmesan and garnish with parsley