Mushroom Risotto

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Creamy Mushroom Risotto is an incredibly flavorful and filling vegetarian main dish or delicious side with loads of deep umami earthiness.

Prep Time45

Cook Time1 15

Total Time2

Course: Main, Side

Cuisine: American

Keyword: mushroom, rice, risotto

Servings:

Calories: 653kcal

Author: Tricia

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.

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

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition