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Mushroom Risotto: The Ultimate Guide to a Creamy Delight

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Creamy and flavorful mushroom risotto made with Arborio rice, vegetable broth, white wine, and Parmesan cheese. A comforting and elegant dish perfect for any occasion.

Ingredients

Scale
  • 1.5 liters (approximately 6 cups) hot vegetable broth (low sodium preferred)
  • 2 tablespoons olive oil
  • 1 large shallot, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 350g (approximately 12 ounces) mixed mushrooms, such as cremini, shiitake, and oyster, sliced
  • 300g (approximately 1 1/2 cups) Arborio rice
  • 125ml (approximately 1/2 cup) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 50g (approximately 1/2 cup) grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon truffle oil (for added richness)

Instructions

  1. Heat the vegetable broth: In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
  2. Prepare the mushrooms: Clean the mushrooms thoroughly with a damp paper towel. Slice the mushrooms into even pieces.
  3. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Cook the mushrooms: Add the sliced mushrooms to the pot and cook until they are softened and have released their moisture, about 5-7 minutes. Season with a pinch of salt and pepper.
  5. Toast the rice: Add the Arborio rice to the pot and stir constantly for 1-2 minutes, until the grains are lightly toasted and translucent around the edges.
  6. Deglaze with wine: Pour in the dry white wine and stir constantly until it is completely absorbed by the rice, about 1-2 minutes. Scrape up any browned bits from the bottom of the pot.
  7. Add broth gradually: Add one ladleful (about 1 cup) of the hot vegetable broth to the rice and stir constantly until it is completely absorbed. Continue adding the broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
  8. Check for doneness: After about 20 minutes, start checking the rice for doneness. The risotto is ready when the rice is cooked through but still has a slight bite to it (al dente). It should be creamy and slightly loose, not dry or mushy.
  9. Stir in cheese and butter: Once the risotto is cooked to your liking, remove the pot from the heat and stir in the grated Parmesan cheese and butter. Stir vigorously until the cheese and butter are completely melted and incorporated into the risotto.
  10. Season to taste: Season the risotto with salt and freshly ground black pepper to taste.
  11. Optional: Add truffle oil: If you’re using truffle oil, drizzle it over the risotto at this point.
  12. Garnish and serve immediately: Ladle the risotto into bowls and garnish with chopped fresh parsley and additional grated Parmesan cheese. Serve immediately.

Notes

  • Use Arborio rice for the best creamy texture.
  • Keep the vegetable broth simmering while cooking the risotto.
  • Stir constantly to release the starch and create a creamy texture.
  • Add the broth gradually, allowing each addition to be absorbed before adding more.
  • The risotto is done when the rice is al dente (slightly firm to the bite).
  • Serve immediately, as risotto thickens as it cools.

Find it online: https://mmmflavors.com/mushroom-risotto/