Description
This creamy mushroom risotto recipe delivers restaurant-quality results right in your home kitchen. With tender Arborio rice, earthy mixed mushrooms, white wine, and Parmesan cheese, this classic Italian dish is both comforting and elegant. Perfect for dinner parties or a cozy night in, this risotto is rich, flavorful, and absolutely irresistible.
Ingredients
Scale
- 6 cups vegetable or chicken broth, low-sodium
- 3 tablespoons olive oil, divided
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 2 medium shallots, finely diced (about ½ cup)
- 4 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Prepare the broth: Pour the broth into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep warm throughout the cooking process – this is crucial for proper risotto texture.
- Sauté the mushrooms: Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan or deep skillet over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if needed to avoid crowding). Cook without stirring for 3-4 minutes until golden brown on one side, then stir and cook for another 3-4 minutes until tender and caramelized. Season with salt and pepper. Transfer mushrooms to a plate and set aside.
- Start the risotto base: In the same pan, reduce heat to medium and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the diced shallots. Sauté for 2-3 minutes until softened and translucent. Add the minced garlic and fresh thyme, cooking for another 30 seconds until fragrant.
- Toast the rice: Add the Arborio rice to the pan, stirring constantly for 1-2 minutes until the grains are well-coated with the oil and butter mixture and slightly translucent around the edges. This toasting step is important for flavor and texture.
- Deglaze with wine: Pour in the white wine and stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes. You’ll hear the sizzling sound fade as the liquid evaporates.
- Begin adding broth: Using a ladle, add about ¾ cup of warm broth to the rice. Stir frequently (but you don’t need to stir constantly at this stage) until the liquid is mostly absorbed. The rice should be bubbling gently.
- Continue the cooking process: Keep adding broth, one ladle at a time (about ¾ cup), stirring regularly and allowing each addition to be absorbed before adding more. This gradual process takes about 20-25 minutes total. The rice should always look creamy, not dry or soupy.
- Test for doneness: After about 20 minutes, start tasting the rice. It should be tender but still have a slight firmness in the center (al dente). If it’s still too firm, continue adding broth and cooking. You may not need all the broth, or you might need a bit more – trust your judgment.
- Finish the risotto: When the rice is perfectly cooked, remove the pan from heat. Stir in the remaining 2 tablespoons of butter, the grated Parmesan cheese, and most of the cooked mushrooms (reserve some for garnish). Stir vigorously for about a minute until everything is combined and the risotto looks creamy and glossy. If it seems too thick, add a splash more broth. Taste and adjust seasoning with salt and pepper.
- Serve immediately: Divide the risotto among shallow bowls. Top with the reserved mushrooms, extra Parmesan cheese, fresh parsley, and a drizzle of good olive oil if desired. Add a squeeze of lemon juice for brightness. Serve right away while hot and creamy.
Notes
- Stirring frequency: You don’t need to stir constantly, but frequent stirring (every 30-60 seconds) helps release the rice’s starches for that creamy texture.
- Broth temperature: Keeping the broth warm is crucial – cold liquid will stop the cooking process and result in uneven texture.
- Consistency: Proper risotto should be all’onda (wavy) – it should slowly spread when spooned onto a plate, not sit in a stiff mound or run like soup.
- Timing: Risotto is best served immediately. It continues to absorb liquid as it sits, becoming thick and gluey.
- Wine substitute: If avoiding alcohol, use extra broth plus 1 tablespoon lemon juice or white wine vinegar for acidity.
- Make it vegan: Use vegan butter and nutritional yeast or vegan parmesan instead of dairy products.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups (approximately ¼ of recipe)
- Calories: 445
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg