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Mushroom Risotto

Mushroom risotto is a creamy, comforting dish that highlights earthy mushrooms and rich, starchy Arborio rice. The process involves gently sautéing mushrooms and aromatics, then gradually stirring in warm broth to develop a velvety texture with a savory, umami flavor. The final dish is a visually appealing, glossy bowl of tender rice with caramelized mushroom pieces, invitingly earthy aroma, and a silky finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Arborio rice look for plump, short-grain rice
  • 1.5 cups wild mushrooms or cremini/shiitake substitute
  • 1 cup vegetable broth warm before adding
  • 0.5 cup white wine dry, unoaked
  • 1 small shallot finely chopped
  • 2 cloves garlic minced
  • 2 tbsp butter for richness
  • 2 tbsp olive oil balance richness
  • 0.5 cup Parmesan cheese freshly grated
  • to taste salt and pepper for seasoning

Equipment

  • Large, heavy-bottomed pan
  • Wooden spoon
  • Ladle
  • Saucepan

Method
 

  1. Warm the vegetable broth in a saucepan over low heat so it’s ready to add gradually during cooking.
  2. Clean and slice the wild mushrooms, then set aside. Finely chop the shallot and mince the garlic.
  3. Place a large, heavy-bottomed pan over medium heat. Add butter and olive oil together and wait until shimmering and fragrant.
  4. Add the chopped shallots to the pan. Sauté until translucent and slightly caramelized, about 2-3 minutes, releasing a sweet aroma.
  5. Add the sliced mushrooms to the pan. Cook until they release their juices and become tender, about 5 minutes, stirring occasionally until browned and fragrant.
  6. Stir in the Arborio rice, coating each grain with the fat and toasting for about 2 minutes until the edges turn slightly translucent and smell nutty.
  7. Pour in the white wine and stir constantly until it is mostly absorbed, about 2 minutes, adding a bright, slightly tart aroma to the dish.
  8. Begin adding the warm broth one ladleful at a time, stirring gently. Wait until the liquid is mostly absorbed before adding the next ladle. Repeat this process, stirring continuously, for about 20-25 minutes, until the rice is tender yet still slightly firm in the center.
  9. As the risotto thickens and becomes creamy, taste and season with salt and pepper as needed.
  10. Remove the pan from heat and stir in the freshly grated Parmesan cheese for a savory, nutty finish. Let it rest, covered loosely, for 2 minutes to allow flavors to meld.
  11. Serve the risotto hot, garnished with extra Parmesan and a drizzle of olive oil if desired, enjoying its glossy, velvety texture and earthy aroma.

Notes

For extra depth, try adding a splash of truffle oil or a sprinkle of fresh thyme before serving. Keep stirring gently but constantly during broth addition for the creamiest texture.