Mushroom Risotto
Creamy Arborio rice slowly simmered with earthy mushrooms, white wine, and parmesan. A comforting Italian classic.
A great mushroom risotto is pure comfort: creamy, earthy, and deeply savory. This recipe uses a mix of cremini and shiitake mushrooms sauteed until golden, then folded into Arborio rice that has been toasted and slowly cooked with warm broth, one ladleful at a time. A splash of dry white wine adds brightness, and a generous finish of butter and parmesan gives the risotto its signature luxurious texture. The technique requires a bit of patience and stirring, but the result -- a dish with a velvety consistency and concentrated umami flavor -- is well worth the effort. Serve it as an elegant main course or alongside a simple roast.
Nutrition per Serving
460
Calories
14g
Protein
58g
Carbs
18g
Fat
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced
- 5 cups vegetable broth, warmed
- 1/2 cup dry white wine
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 3 tbsp unsalted butter
- 3/4 cup parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- to taste salt and pepper
Instructions
Heat olive oil and 1 tablespoon of butter in a large heavy-bottomed pan over medium-high heat. Add all the mushrooms and cook for 6-7 minutes until golden brown and their liquid has evaporated. Season with salt and thyme. Transfer to a plate.
In the same pan, add another tablespoon of butter. Saute the onion over medium heat for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.
Add the Arborio rice and stir for 1-2 minutes until the grains are lightly toasted and translucent around the edges.
Pour in the white wine and stir until it is almost fully absorbed.
Begin adding the warm broth one ladleful (about 3/4 cup) at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process takes about 18-20 minutes.
When the rice is creamy and al dente, remove from heat. Stir in the remaining butter, parmesan cheese, and the sauteed mushrooms. Season with salt and pepper.
Let the risotto rest for 2 minutes, then serve in warm bowls with an extra sprinkle of parmesan on top.
Get personalized recipes like this
Scan your fridge and CHOP generates recipes from what you already have.
Sign Up FreeReady to cook what you've got?
Snap a photo of your fridge and get personalized recipes in seconds.