Mushroom Risotto is a classic Italian dish that’s creamy, savory, and packed with earthy mushroom flavors. Made with arborio rice and slowly simmered in broth, this dish is the perfect comfort food for any occasion. It’s elegant enough for dinner parties yet simple enough for a cozy weeknight meal.
Why You’ll Love This Recipe
- Rich and creamy: The natural starches from arborio rice create a velvety, luxurious texture.
- Flavor-packed: Sautéed mushrooms add an earthy depth that complements the creamy risotto.
- Customizable: Easily adapt with your favorite mushrooms, herbs, or added proteins.
- Comforting: A warm, hearty dish that’s perfect for cooler evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Arborio rice
- Mushrooms (cremini, shiitake, or button), sliced
- Onion or shallots, finely diced
- Garlic, minced
- White wine
- Chicken or vegetable broth, warmed
- Parmesan cheese, grated
- Butter
- Olive oil
- Fresh parsley or thyme (optional, for garnish)
- Salt and pepper
Directions
- Prepare the Mushrooms:
- Heat a large skillet over medium heat with olive oil. Sauté the mushrooms until golden and tender. Season with salt and pepper. Remove and set aside.
- Cook the Aromatics:
- In the same skillet, melt butter and sauté the onions (or shallots) until soft. Add garlic and cook until fragrant.
- Toast the Rice:
- Stir in the arborio rice and cook for 1-2 minutes, ensuring each grain is coated and slightly toasted.
- Deglaze with Wine:
- Pour in the white wine and stir until mostly absorbed.
- Add Broth Gradually:
- Add warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is creamy and tender but slightly al dente (about 18-20 minutes).
- Finish the Risotto:
- Stir in the sautéed mushrooms, grated Parmesan cheese, and a small pat of butter for extra creaminess. Adjust seasoning with salt and pepper.
- Serve:
- Garnish with fresh parsley or thyme, and serve immediately.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Mixed mushroom risotto: Use a variety of mushrooms like chanterelles, porcini, or oyster mushrooms for a more complex flavor.
- Vegan option: Replace butter with olive oil and Parmesan with nutritional yeast or a vegan cheese alternative.
- Herb-infused: Add fresh thyme or rosemary to the broth for added aroma.
- Protein boost: Include cooked chicken, shrimp, or crispy pancetta.
- Truffle flavor: Drizzle with truffle oil or sprinkle with shaved truffle for a gourmet touch.
Storage/Reheating
- Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of broth to restore its creamy consistency.
- Freezing: Risotto is best fresh, but you can freeze it in portions for up to 2 months. Thaw in the refrigerator and reheat as above.
FAQs
1. What is arborio rice, and why is it used for risotto?
Arborio rice is a short-grain rice with high starch content, which gives risotto its creamy texture.
2. Can I use regular rice instead of arborio?
While you can use other short-grain rice, arborio or carnaroli rice provides the best creamy texture.
3. What mushrooms work best for risotto?
Cremini, shiitake, or porcini mushrooms are excellent choices, but any mushroom you love will work.
4. Can I make risotto without wine?
Yes, replace the wine with an equal amount of broth or a splash of lemon juice for acidity.
5. Why do I need to stir risotto so often?
Frequent stirring helps release the rice’s starches, creating a creamy texture.
6. Can I make risotto ahead of time?
Risotto is best served fresh, but you can partially cook it, stop halfway, and finish cooking with broth when ready to serve.
7. How do I avoid mushy risotto?
Add broth gradually and stop cooking when the rice is tender but slightly firm (al dente).
8. Can I use pre-grated Parmesan?
Freshly grated Parmesan melts better and has a more robust flavor, but pre-grated can be used in a pinch.
9. What can I serve with mushroom risotto?
Pair it with a simple green salad, roasted vegetables, or grilled meat for a complete meal.
10. Can I add cream to risotto?
Traditional risotto doesn’t use cream, but you can add a splash for extra richness if desired.
Conclusion
Mushroom Risotto is a timeless dish that’s both comforting and impressive. Its creamy texture and rich, earthy flavors make it a favorite for weeknight dinners and special occasions alike. With just a few simple ingredients and a little patience, you can create this restaurant-quality meal at home. Enjoy every savory, satisfying bite!
Print
Mushroom Risotto
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Mushroom Risotto is a comforting and elegant dish, perfect for dinner parties or cozy nights at home. Arborio rice is cooked slowly in a rich, flavorful broth, with sautéed mushrooms adding depth and umami. A touch of Parmesan cheese and fresh herbs make this dish irresistible.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 8 oz cremini or button mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Instructions
- Prepare the mushrooms:
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add the mushrooms and cook for 5–7 minutes until golden brown. Remove from the pan and set aside.
- Sauté the aromatics:
- In the same skillet, add the remaining olive oil and butter.
- Sauté the onion and garlic for 2–3 minutes until soft and fragrant.
- Cook the rice:
- Add the Arborio rice to the skillet and stir to coat in the oil and butter. Toast the rice for 1–2 minutes.
- Pour in the white wine and stir until it’s mostly absorbed.
- Add the broth:
- Gradually add the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for about 18–20 minutes, or until the rice is creamy and cooked al dente.
- Finish the risotto:
- Stir in the cooked mushrooms, Parmesan cheese, parsley, salt, and pepper. Adjust seasoning as needed.
- If the risotto is too thick, add a splash of warm broth to loosen it.
- Serve:
- Garnish with extra Parmesan cheese and fresh parsley. Serve immediately while hot and creamy.
Notes
- Use homemade or high-quality broth for the best flavor.
- For a vegetarian version, use vegetable broth and skip the Parmesan or use a vegetarian alternative.
- Add a drizzle of truffle oil before serving for an extra indulgent touch.