Mushroom Risotto
Mushroom risotto is one of those dishes that feels like a warm hug in a bowl. Creamy, savory, and deeply satisfying, this Italian classic has earned its place on dinner tables around the world. Whether you’re preparing a cozy weeknight dinner or an elegant meal for guests, this dish is a guaranteed showstopper.
Why You’ll Love This Mushroom Risotto
Risotto often gets a reputation for being fussy or difficult, but with a little patience and attention, it’s quite simple to make. The real magic lies in slowly adding warm broth and stirring gently to release the rice’s natural starches, creating that signature creamy texture — no cream required! Combined with earthy mushrooms, garlic, onions, white wine, and Parmesan, the result is rich and deeply flavorful.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine (optional but recommended)
- 4 cups vegetable or chicken broth, kept warm
- 1/2 pound mushrooms (cremini, button, or a mix), sliced
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Extra butter or a drizzle of truffle oil (optional, for extra indulgence)
Instructions
- Sauté the mushrooms:
In a large skillet or saucepan, heat 1 tablespoon olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Cook until golden and tender, about 6–8 minutes. Remove and set aside. - Start the base:
In the same pan, add the remaining olive oil and butter. Sauté the onion until translucent, about 3–4 minutes. Stir in the garlic and cook for 1 minute more. - Toast the rice:
Add the Arborio rice and stir to coat it in the oil. Cook for 1–2 minutes, until the edges of the rice look slightly translucent. - Deglaze with wine:
Pour in the white wine and stir until mostly absorbed. This step adds depth and a subtle acidity that balances the richness of the dish. - Add broth gradually:
Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is nearly absorbed before adding more. This process should take about 18–20 minutes. - Finish with mushrooms and cheese:
When the rice is tender but still has a slight bite (al dente), stir in the cooked mushrooms and Parmesan. Taste and season with salt and pepper. - Garnish and serve:
Top with chopped parsley and a pat of butter or drizzle of truffle oil, if using. Serve hot!
Tips for the Perfect Risotto
- Use warm broth: Cold broth will cool down the rice and interrupt the cooking process.
- Don’t rush: Risotto rewards patience. Stirring slowly and consistently ensures a creamy texture.
- Experiment with mushrooms: Try a mix of shiitake, oyster, or porcini for a deeper umami flavor.
Serving Suggestions
Mushroom risotto pairs beautifully with a crisp green salad or roasted vegetables. It also makes a hearty vegetarian main course or an elegant side dish to roasted chicken or fish.
This mushroom risotto is proof that simple ingredients can create something truly luxurious. With its rich flavor and creamy texture, it’s a dish that turns any meal into a special occasion. Give it a try — and don’t forget to savor every bite.
Recipes you may like