Risotto is a classic Italian dish, and our easy to follow recipe makes it simple to master.

For this mushroom risotto, mushrooms are sauteed first, then cooked in brandy (or vermouth).

(Hungry yet?)

A bowl of mushroom risotto with a spoon scooping risotto out of the bowl.

Simply Recipes / Mihaela Kozaric Sebrek

I actually don’t mind watching over risotto.

The result is so worth the effort!

Risotto is best served immediately.

A bowl of mushroom risotto with a spoon scooping risotto out of the bowl.

Simply Recipes / Mihaela Kozaric Sebrek

The high starch content of these rices yields a creamy texture when cooked.

Melt the butter in a wide saucepan over medium-high heat.

Add the rice and stir to combine.

A pot of chopped mushrooms

Simply Recipes / Mihaela Kozaric Sebrek

Wait until the first 1/2 cup of stock is almost completely absorbed before adding the next 1/2 cup.

Repeat until all the stock has been added and absorbed.

This process will take about 25 minutes.

A pot of chopped mushrooms cooking

Simply Recipes / Mihaela Kozaric Sebrek

The rice should be just cooked and slightly chewy.

Stir in the Parmesan cheese and thyme.

Season to taste with salt and pepper.

Risotto rice and mushrooms in a pot

Simply Recipes / Mihaela Kozaric Sebrek

Serve and garnish with chopped fresh parsley or chives.

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Adding brandy to a pot holding rice and mushrooms

Simply Recipes / Mihaela Kozaric Sebrek

A risotto mixture cooking in a pot

Simply Recipes / Mihaela Kozaric Sebrek

A stock being poured into the risotto dish

Simply Recipes / Mihaela Kozaric Sebrek

A wooden spoon stirring the risotto mixture

Simply Recipes / Mihaela Kozaric Sebrek

Overhead view of a pot of mushroom risotto.

Simply Recipes / Mihaela Kozaric Sebrek

Stirring a pot of mushroom risotto.

Simply Recipes / Mihaela Kozaric Sebrek

A wooden spoon stirring a creamy risotto in a pot

Simply Recipes / Mihaela Kozaric Sebrek

Adding cheese to a cooking risotto

Simply Recipes / Mihaela Kozaric Sebrek

Parsley sprinkled over a cooked risotto in a pot

Simply Recipes / Mihaela Kozaric Sebrek