Mushroom Risotto

Why You’ll Love This Recipe

Mushroom Risotto is a creamy, comforting dish that combines the earthy flavors of mushrooms with the rich, velvety texture of perfectly cooked risotto. The slow-cooked rice absorbs the savory broth and the mushrooms add depth, creating a dish that’s both satisfying and full of flavor. This recipe is ideal for a cozy dinner, special occasions, or as a side to complement a variety of main courses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

arborio rice
olive oil
unsalted butter
garlic cloves (minced)
yellow onion (chopped)
fresh mushrooms (sliced, such as cremini or button)
dry white wine (optional)
vegetable or chicken broth (kept warm)
Parmesan cheese (grated)
fresh parsley (chopped)
salt
black pepper

Directions

1. Prepare the Broth: In a small saucepan, heat the vegetable or chicken broth over low heat to keep it warm while you cook the risotto.
2. Sauté the Vegetables: In a large skillet or wide pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened and fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
4. Toast the Rice: Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors.
5. Deglaze with Wine: If using wine, pour it in and stir until the liquid is mostly absorbed by the rice.
6. Add the Broth: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladleful of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
7. Finish the Risotto: Once the rice is cooked to your liking, remove the pan from the heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
8. Serve: Spoon the risotto onto plates and garnish with additional Parmesan cheese and parsley if desired. Serve immediately.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Herbed Risotto: Add a handful of fresh herbs like thyme or rosemary for added fragrance.
• Creamy Mushroom Risotto: Stir in a splash of heavy cream at the end for an extra creamy texture.
• Meat Lover’s Risotto: Add cooked bacon, pancetta, or sausage for a heartier dish.

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the risotto in a pan over low heat, adding a splash of broth or water to help loosen the rice and restore its creamy texture.

FAQs

Can I use different types of mushrooms?
Yes, you can use any variety of mushrooms, such as shiitake, portobello, or oyster mushrooms, to vary the flavor of the dish.

Can I make risotto ahead of time?
Risotto is best served fresh as it tends to lose its creamy texture when stored. However, you can prepare it up to 80% of the way, then reheat and finish adding the last bit of broth when ready to serve.

Do I have to stir the risotto constantly?
While you don’t need to stir constantly, you should stir often to prevent the rice from sticking and to ensure it cooks evenly.

Can I make this vegan?
Yes, you can easily make this recipe vegan by using vegetable broth, skipping the butter, and substituting the Parmesan cheese with a vegan cheese alternative or nutritional yeast.

Conclusion

Mushroom Risotto is a decadent and comforting dish that is perfect for any occasion. With its rich, creamy texture and the earthy flavors of mushrooms, this risotto is a great way to elevate a simple meal. It’s the kind of dish that feels special, but is easy enough to make at home, ensuring you enjoy restaurant-quality results in your own kitchen.

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