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Best Mushroom Risotto Recipe

Mushroom Risotto

iamwinfred
This Mushroom Risotto turns a handful of humble ingredients into one of the most comforting meals you can make on a weeknight. Creamy arborio rice simmers slowly with white wine and warm broth until it turns silky, then gets folded together with golden, buttery mushrooms and a generous handful of parmesan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 420 kcal

Equipment

  • Large heavy bottomed Dutch oven or wide pot
  • Wide sauté pan for the mushrooms
  • Small saucepan for warming the broth
  • Wooden spoon
  • Ladle
  • Microplane grater for the Parmesan
  • Measuring cups and spoons

Ingredients
  

  • 6 cups low sodium chicken or vegetable broth 1.4L
  • 4 tablespoons olive oil 60ml, divided
  • 4 tablespoons unsalted butter 60g, divided
  • 1 1/2 pounds mixed mushrooms 680g, cremini, shiitake, and oyster, sliced
  • 1 medium shallot finely chopped
  • 3 garlic cloves minced
  • 1 1/2 cups Arborio rice 300g
  • 3/4 cup dry white wine 180ml
  • 1 cup freshly grated Parmesan cheese 100g, plus more for serving
  • 1/3 cup mascarpone cheese 75g
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley chopped
  • salt and freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice optional

Instructions
 

  • Pour the broth into a small saucepan and set it over medium heat. Bring it to a gentle simmer, then reduce the heat to low so it stays warm throughout the cooking process.
  • Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a wide sauté pan over medium high heat. Add the sliced mushrooms in a single layer, working in batches if needed so the pan isn't crowded. Let the mushrooms cook undisturbed for 4 to 5 minutes so they develop a deep golden crust, then stir occasionally until browned all over, about 3 more minutes. Season with a pinch of salt and pepper, then transfer the mushrooms to a plate and set aside.
  • In the same large pot, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallot and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the Arborio rice and stir constantly for about 2 minutes, allowing the grains to lightly toast and turn slightly translucent around the edges.
  • Pour in the dry white wine and stir continuously. Let the rice absorb the wine completely, which should take about 2 minutes, scraping up any browned bits from the bottom of the pot as you go.
  • Add the warm broth one ladle at a time, about 3/4 cup at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding the next ladle. Continue this process for about 18 to 22 minutes, tasting the rice occasionally, until it is creamy but still has a slight bite in the center. You may not need all of the broth, or you may need a splash of hot water if you run out before the rice is fully cooked.
  • Remove the pot from the heat once the rice reaches your desired texture. Stir in the cooked mushrooms, Parmesan cheese, mascarpone cheese, and fresh thyme leaves until fully combined and creamy. Add the lemon juice if using, then taste and adjust the salt and pepper as needed. Garnish with fresh parsley and extra Parmesan, then serve immediately while warm.

Notes

  • Use warm broth, not cold, so the rice cooks evenly without stopping and starting.
  • Stir often but not constantly, giving the rice a chance to release its starch.
  • Cook the mushrooms separately first so they stay golden instead of turning soggy in the pot.
  • Taste the rice as you go, since cooking time can vary slightly depending on your stove.
  • Remove the risotto from the heat while it's still slightly loose, since it thickens quickly as it sits.
  • Swap in wild mushrooms like porcini or chanterelle for a more intense, earthy flavor.
  • Add a handful of baby spinach at the end for extra color and nutrients.
  • Stir in cooked, crumbled Italian sausage for a heartier main course.
  • Use vegetable broth and skip the mascarpone for a fully vegan version.
  • Finish with a drizzle of truffle oil for a special occasion upgrade.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 48gProtein: 13gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 38mgSodium: 680mgPotassium: 420mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 6mgCalcium: 15mgIron: 10mg
Keyword arborio rice, comfort food, creamy risotto, easy risotto, mushroom risotto
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