Description
This creamy mushroom risotto recipe delivers a rich and comforting Italian classic perfect for a cozy dinner. Featuring a mix of sliced and quartered mushrooms sautéed to perfection, combined with aromatic garlic, shallots, and dry white wine, then cooked slowly with arborio rice in warm chicken broth to achieve the perfect creamy texture. Finished with parmesan cheese, butter, and optional cream to enhance its lusciousness, this dish is garnished with fresh herbs for a vibrant touch.
Ingredients
Scale
Mushrooms
- 500g (1 lb) mushrooms, sliced 3 mm / 1/8″ thick
- 250g (1/2 lb) mushrooms, quartered
Cooking Base
- 3 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt and 1/2 tsp pepper
Risotto
- 1 tbsp butter
- 1 garlic clove, minced
- 2 eschallots (French onions), finely chopped (or 1/2 onion)
- 1/4 cup dry white wine
- 1 1/4 cups arborio rice, uncooked
- 5 cups chicken broth/stock, low sodium, warm
Finishing Ingredients (Optional but Recommended)
- 1/2 cup cream
- 2 tbsp (30g) butter
- 1/2 cup parmesan cheese, finely grated
- 1/2 tsp salt and 1/2 tsp pepper
- Finely chopped parsley or chives
- Parmesan, freshly grated for garnish
Instructions
- Prepare and sauté mushrooms: Heat 3 tablespoons butter and 2 tablespoons olive oil in a large pan over medium heat. Add sliced and quartered mushrooms along with 2 minced garlic cloves, seasoning with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté for about 8-10 minutes until mushrooms are tender and golden. Remove mushrooms from pan and set aside, leaving the cooking liquid in the pan.
- Sauté aromatics and toast rice: In the same pan, add 1 tablespoon butter. Once melted, add 1 minced garlic clove and the finely chopped eschallots or onion. Cook gently for 2-3 minutes until translucent and fragrant. Pour in 1/4 cup dry white wine to deglaze the pan, letting it simmer for 1-2 minutes until mostly evaporated. Add 1 1/4 cups arborio rice and stir to coat the grains in the buttery mixture, toasting for 1-2 minutes until the edges of the rice are translucent.
- Cook risotto gradually: Begin adding the warm chicken broth/stock one ladle at a time (about 1/2 cup per addition), stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process over medium-low heat for approximately 25-30 minutes until the rice is creamy and tender but still has a slight bite. Stir in the sautéed mushrooms during the last 5 minutes of cooking to rewarm them.
- Finish with cream, butter, and cheese: Turn off the heat and immediately stir in 1/2 cup cream, 2 tablespoons butter, and 1/2 cup finely grated parmesan cheese. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste. Mix thoroughly until the risotto is rich, creamy, and well combined.
- Garnish and serve: Spoon the risotto onto serving plates or into bowls. Sprinkle with finely chopped parsley or chives and additional freshly grated Parmesan cheese. Serve hot for a perfect creamy mushroom risotto experience.
Notes
- Note 1: Use a mix of your favorite mushrooms, such as cremini, button, or shiitake, for depth of flavor.
- Note 2: A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for deglazing.
- Note 3: Use low sodium chicken broth or stock warmed ahead to maintain temperature and control saltiness.
- Note 4: Adding cream and extra butter at the end makes the risotto extra creamy and luxurious, but can be omitted for a lighter version.
