Description
Mushroom Risotto delivers creamy comfort right to your dinner table with minimal fuss. Tender arborio rice and earthy mushrooms combine into a simple weeknight meal that satisfies your hunger and warms your soul.
Ingredients
Scale
Base Ingredients:
- 1.5 cups Arborio rice
- 2 cups fresh mushrooms (such as cremini, shiitake, or porcini)
- 6 cups chicken or vegetable broth
Flavor Enhancers:
- 1 medium onion
- 3 cloves garlic
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Seasonings:
- Salt
- Pepper
- Fresh parsley
Instructions
- Warm 6 cups of chicken or vegetable broth in a medium saucepan over low heat, keeping it simmering gently.
- Heat 2 tablespoons olive oil in a large skillet at medium temperature. Add 2 cups sliced mushrooms and cook until golden and moisture evaporates, approximately 5-7 minutes.
- Sprinkle a pinch of salt and pepper over the mushrooms during cooking. Transfer them to a separate plate once browned.
- In the same skillet, sauté 1 finely chopped medium onion until translucent, about 3-4 minutes. Add 3 minced garlic cloves and cook for an additional minute.
- Pour 1 ½ cups Arborio rice into the skillet with onions and garlic. Stir continuously for 2 minutes to toast the grains.
- Pour 1 cup dry white wine into the skillet and stir until the liquid is almost completely absorbed by the rice.
- Gradually add warm broth one ladle at a time, stirring constantly. Allow each ladle to be nearly absorbed before adding the next.
- Continue adding broth and stirring for 20-25 minutes until the rice reaches a creamy, al dente texture.
- Fold the previously cooked mushrooms back into the risotto. Simmer for 2-3 minutes to blend flavors.
- Remove skillet from heat. Stir in 2 tablespoons butter and 1 cup grated Parmesan cheese.
- Taste and season with additional salt and pepper as needed. Garnish with fresh chopped parsley before serving.
Notes
- Choose Arborio rice for its high starch content, which creates the signature creamy texture of risotto.
- Sauté mushrooms separately to develop deep, rich flavor before adding them back to the final dish.
- Keep broth warm during cooking to maintain a consistent temperature and help rice cook evenly.
- Stir risotto constantly to release starches and prevent sticking, creating that classic smooth, silky consistency.
- Prep Time: 10 minutes
- Cook Time: 32-40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 312 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 15 mg