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Our Mushroom Risotto recipe is permanently and forever at the top of my must-have, crave-able list. I seriously want the entire pot to myself so I can have leftovers, day after day, after day. I’ve always been a big fan of mushrooms but this risotto is over-the-top fantastic. Every time I make it I’m stunned at the enormous flavor that comes from a few simple ingredients.
Creamy Mushroom Risotto
If you’ve never made risotto before because you’re nervous or scared of the process, don’t be. As with many great recipes it takes a little time to prep the ingredients and to make the dish. However, risotto is not difficult or hard to make even for beginner cooks.
Mushroom Risotto takes about 2 hours, start to finish, including prepping the ingredients. The biggest block of time is taken up stirring in the heated broth, a little at a time. Even then, it only takes about 25 minutes to incorporate all the broth creating an immensely creamy, flavorful pot of deliciousness.
What you need to know about Mushroom Risotto
- Mushroom Risotto can be made with any of your favorite mushrooms like shiitake, cremini, button or oyster. In addition to the fresh mushrooms we incorporate dried porcini mushrooms. These are essential for that deep, earthy, umami flavor. Don’t skip the porcini! (affiliate link)
- Dry white wine is also very important to the flavor of the dish. I often buy a 4-pack of small bottles to have on hand for cooking. (That way I don’t have to open an entire bottle if I don’t want to.) Wine adds a hint of sweetness that perfectly compliments the earthiness of the mushrooms.
- I try to use low-sodium vegetable broth if I can find it. The broth pictured above works very well, just be careful not to add salt until after you taste the finished dish. Parmesan adds plenty of saltiness so additional seasoning may not be needed.
- You can use chicken broth in place of the vegetable broth if desired.
- Mushroom Risotto can be served as a vegetarian main dish or side. It’s hearty, filling and so delicious so it’s often a complete meal for me! Serve risotto with a simple salad or as a side for roast beef or chicken.
- Don’t skip any of the steps. If you want memorable flavor you must brown the mushrooms and sauté the rice and other vegetables.
- Use fresh grated, good quality Parmesan cheese. Pre-shredded packaged Parmesan will not yield the same results.
Making ahead
If you need to make risotto ahead of time, stop just before adding the Parmesan. Keep a little wine or extra broth on hand to loosen the rice when it’s rewarmed.
Gently rewarm the dish on the stove top over low heat. Once hot, add the Parmesan, remaining butter and fresh parsley. Make sure the dish is not dry by adding small amounts of water, broth or wine if needed. You’re looking for a creamy texture, not wet.
This risotto still tastes fantastic even after being refrigerated overnight. I’m a little embarrassed to admit that I often eat this cold right out of the refrigerator. It’s really that good.
Storing and Reheating Mushroom Risotto
Store any leftovers well sealed in an airtight container in the refrigerator for up to 5 days. To ensure your risotto maintains a creamy texture, rewarm gently in the microwave at 50% power or on the stovetop over medium heat. Add broth, wine or water as needed just to loosen it up.
Secrets for making great risotto
- First, sauté (or toast) dry Arborio rice in the pan with shallot and garlic until it starts to turn translucent around the edges.
- Never rinse the rice before adding to the pan. The starch contributes to the creaminess of the risotto.
- Deglaze the pan with white wine to loosen any browned bits. This is where the flavor begins!
- Slowly add small amounts of hot broth while stirring frequently until it’s mostly absorbed before adding more. Don’t rush this step!
- Once all broth is incorporated, add plenty of butter and fresh grated Parmesan.
- Finally, allow the risotto to rest for a few minutes before serving. This step ensures the risotto will have a smooth, velvety texture.
Mushroom Risotto
Ingredients
- 4 cups low sodium vegetable broth or stock or chicken broth (32oz or 907g)
- 2 tablespoons olive oil divided (28g or 1oz)
- 8 ounces shiitake mushrooms stemmed and sliced
- 8 ounces cremini mushrooms trimmed and sliced
- pinch of salt
- ½ teaspoon fresh ground black pepper
- 6 tablespoons unsalted butter divided (3oz)
- 2 large shallots minced
- 3 garlic cloves minced
- ¼ ounce dried porcini mushrooms rinsed and chopped fine
- 1 ½ cups uncooked Arborio rice (300g)
- 1 tablespoon thyme leaves
- 1 cup dry white wine (8oz)
- 2 ounces Parmesan cheese grated and divided (1 cup)
- 2 tablespoon parsley leaves chopped plus extra for garnish
Instructions
- Pour the vegetable broth into a saucepan and bring to a boil. Reduce the heat and simmer gently while preparing the risotto.
- Rinse the porcini mushrooms under hot water. Chop fine and set aside.
- Heat one tablespoon olive oil in a Dutch oven over medium-high heat until shimmering. Add the shiitake mushrooms, a pinch of salt and pepper. Cook without stirring until the mushrooms release their liquid. Once the liquid evaporates and the mushrooms turn brown on one side, stir and continue cooking until brown on both sides.
- Transfer the cooked shiitake mushrooms to a cutting board. Chop and then transfer to a bowl to keep warm. Repeat with the remaining olive oil and cremini mushrooms. Chop half the cremini and add to the bowl with the shiitake. Keep the remaining cremini mushrooms on hand for topping individual servings of risotto.
- Add 4 tablespoons butter, shallots, garlic, porcini mushrooms and the thyme leaves to the pot. Cook stirring frequently until the mixture is fragrant, about 3 minutes. Add the rice and cook, stirring occasionally, until the grains of rice are translucent around the edges, about 3 or 4 minutes.
- Pour in the wine and cook stirring constantly while scraping up any browned bits. Continue cooking and stirring until all wine is absorbed.
- Reduce the heat to medium. Add hot broth about ½ cup at a time. Stir constantly until most of the broth is absorbed before adding the next. Continue cooking until all broth is added and the rice is creamy and al dente, about 20 to 25 minutes total.
- Add the chopped mushrooms and cook for another minute to heat through. Remove from the heat. Stir in about two-thirds of the Parmesan, the remaining 2 tablespoons butter and the parsley. Check seasoning and add more salt if needed. Cover the risotto and set aside for a few minutes before serving.
- Divide the risotto among 4 bowls and top with a sprinkle of Parmesan, the reserved cremini mushrooms, fresh ground black pepper and chopped parsley. Serve immediately.
Recipe Notes
- Dried porcini mushrooms can found in the canned vegetable section of most well stocked grocery stores. Don’t skip the porcini!
- Use any of your favorite mushrooms or a combination in this recipe. Shiitake, cremini, button or oyster, they all work well
Nutrition
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