Our Creamy Mushroom Risotto is slow-stirred to silky perfection - Arborio rice cooked in mushroom broth with a medley of wild mushrooms, white wine, butter, and aged Parmigiano Reggiano. Finished with truffle oil and fresh thyme.
Risotto rewards patience. We toast Arborio rice in butter and shallots, deglaze with crisp white wine, and add warm mushroom broth one ladle at a time, stirring constantly. The starch releases slowly to create that signature creamy texture - no cream needed.
We fold in a saute of cremini, oyster, and porcini mushrooms in the final minutes, finish with butter and a heavy hand of aged Parmigiano, then drizzle with truffle oil and fresh thyme. It's a chef-driven main that has quickly become an Aglio signature in south Calgary.
Local Foodie
"The risotto is perfectly creamy without being heavy, and the mushrooms have so much flavour. The truffle oil at the end is the perfect touch."
February 16, 2026
Italian Food Fan
"Aglio's risotto is on another level. Texture is spot on, mushrooms are earthy, and the cheese is generous."
January 12, 2026
Date Night Diner
"Easily my favourite dish at Aglio. Comforting, elegant, and full of flavour. A must-try in Calgary."
March 5, 2026