Mushroom Risotto
This Mushroom Risotto recipe features creamy risotto with the savory flavor of your favorite fresh mushrooms. Serve this easy Mushroom Risotto as a side dish or the star of your main course.
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It doesn’t take fancy culinary skills to make a nice meal. It may be a popular belief that traditional risotto is tough to make, but you’ll find with these step-by-step instructions you’ll be making your own delicious Mushroom Risotto in no time!
This creamy Mushroom Risotto has a ton of flavor from mushrooms, and you can use your choice of mushroom. Cremini mushrooms, porcini mushrooms, and oyster mushrooms all provide their own unique mushroom flavor. Minced garlic cloves, fresh thyme, and white wine give this tasty dish the rest of its flavor.
Make sure you add your broth a little bit at a time, letting it soak in before adding more to get that perfect creamy texture. If you find you have excess liquid, don’t panic, risotto will absorb it the longer it sits.
Why You’ll Love this Recipe:
Rich & Creamy: The Arborio rice absorbs the broth slowly, creating a naturally creamy texture without needing heavy cream.
Customizable: Easily make it vegetarian, dairy-free, or even keto-friendly with a few simple swaps.
Restaurant-Quality at Home: Impress guests with a gourmet dish that’s surprisingly simple to make.
Comforting & Satisfying: Perfect for cozy nights in, yet elegant enough for special occasions.
Easy to Make: While risotto requires stirring, it’s a straightforward recipe with simple ingredients.
One-Pan Dish: Everything cooks in a single pan, making cleanup easier.
Ingredients to Make Mushroom Risotto:
- Arborio rice. A short-grain rice that releases starch as it cooks, creating a naturally creamy texture. Avoid using long-grain rice, as it won’t achieve the same consistency.
- chicken broth. Use warm broth for the best absorption and even cooking. A high-quality, homemade broth enhances the depth of flavor.
- mushrooms. Cremini, shiitake, or button mushrooms work well, but you can mix varieties for deeper flavor.
- dry white wine. Adds a subtle acidity that balances the richness of the risotto. Choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
- parmesan cheese. Freshly grated Parmesan melts smoothly and enhances the creamy texture. Avoid pre-grated versions, which contain anti-caking agents.
- heavy cream. A splash of cream makes the risotto extra rich and luxurious.
How to Make Mushroom Risotto:
- In a large skillet, heat 1 tablespoon butter and olive oil over medium heat.
- Add mushrooms and cook for about 5-7 minutes until browned and tender. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon butter. Add chopped onion and cook for 2-3 minutes until translucent. Stir in garlic and cook for another 30 seconds.
- Add Arborio rice to the pan and stir for about 2 minutes until lightly toasted. Pour in the white wine and stir until mostly evaporated.
- Start adding the warmed broth, ½ cup at a time, stirring constantly until absorbed. Continue adding broth gradually, stirring frequently. This process takes about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the cooked mushrooms, Parmesan cheese, salt, pepper, and thyme.
- Add heavy cream. Remove from heat and let it rest for 2 minutes.
Recipe Notes & Tips:
- Use Warm Broth: Always use warmed broth to keep the cooking temperature consistent and help the rice absorb liquid more efficiently. Cold broth slows down the process and affects texture.
- Stir Frequently, Not Constantly: Stirring helps release starch for creaminess, but over-stirring can make the risotto gluey. Stir every 30 seconds to a minute to keep the texture silky.
- Toast the Rice First: Sautéing the Arborio rice in butter and olive oil before adding liquid enhances its nutty flavor and helps maintain a good bite.
- Add Liquid Gradually: Pour in ½ cup of broth at a time, letting it absorb before adding more. This technique creates the perfect risotto consistency.
- Don’t Overcook: Risotto should be al dente (tender with a slight bite). It will continue to thicken after cooking, so remove it from heat when it’s still slightly loose.
Serving Suggestions:
How to Store:
Refrigerate: Allow the risotto to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Risotto doesn’t freeze well as the texture becomes grainy and loses its creamy consistency.
Reheating: Warm risotto over low to medium heat with a splash of broth, water, or milk, stirring frequently until creamy and heated through.
FAQs:
As risotto sits, it continues to absorb liquid. Add a splash of warm broth or water and stir to bring back its creamy consistency.
No, you can substitute extra broth and a squeeze of lemon juice for a similar acidity and depth of flavor.
Yes! Use olive oil instead of butter and nutritional yeast or dairy-free Parmesan as a substitute for cheese.
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Mushroom Risotto
Equipment
Ingredients
- 1 ½ cups Arborio rice
- 4 cups chicken broth , warmed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 ½ cups mushrooms, sliced
- ½ cup dry white wine
- ½ cup parmesan cheese, grated
- ½ teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- ¼ cup heavy cream
Instructions
- In a large skillet, heat 1 tablespoon butter and olive oil over medium heat.
- Add mushrooms and cook for about 5-7 minutes until browned and tender. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon butter. Add chopped onion and cook for 2-3 minutes until translucent. Stir in garlic and cook for another 30 seconds.
- Add Arborio rice to the pan and stir for about 2 minutes until lightly toasted. Pour in the white wine and stir until mostly evaporated.
- Start adding the warmed broth, ½ cup at a time, stirring constantly until absorbed. Continue adding broth gradually, stirring frequently. This process takes about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the cooked mushrooms, Parmesan cheese, salt, pepper, and thyme.
- Add heavy cream. Remove from heat and let it rest for 2 minutes.
Nutrition
Notes
-
- Use Warm Broth: Always use warmed broth to keep the cooking temperature consistent and help the rice absorb liquid more efficiently. Cold broth slows down the process and affects texture.
- Stir Frequently, Not Constantly: Stirring helps release starch for creaminess, but over-stirring can make the risotto gluey. Stir every 30 seconds to a minute to keep the texture silky.
- Toast the Rice First: Sautéing the Arborio rice in butter and olive oil before adding liquid enhances its nutty flavor and helps maintain a good bite.
- Add Liquid Gradually: Pour in ½ cup of broth at a time, letting it absorb before adding more. This technique creates the perfect risotto consistency.
- Don’t Overcook: Risotto should be al dente (tender with a slight bite). It will continue to thicken after cooking, so remove it from heat when it’s still slightly loose.
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Please leave a comment and star rating on this post!More Side Dish Recipes:
- Chimichurri Roasted Vegetables
- Apple Coleslaw
- Curried Green Beans
- Creamed Spinach
- Carrot Mashed Potatoes
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