Mushroom Risotto Recipe

Italian · Main course · 45 min total

A creamy, comforting Italian risotto packed with earthy mushrooms and finished with Parmesan cheese. This recipe yields a restaurant-quality dish at home.

Ingredients

• 1.5 cups Arborio rice
• 4 cups low-sodium chicken or vegetable broth
• 1 cup dry white wine
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. In a saucepan, bring broth to a simmer and keep warm over low heat.
2. In a large skillet or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add mushrooms and cook until golden brown, about 5 minutes. Season with salt and pepper, then transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp butter and 1 tbsp olive oil. Sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds.
4. Add rice and stir for 1 minute until grains are coated and edges become translucent.
5. Pour in wine and stir until absorbed, about 2 minutes.
6. Add 1/2 cup of warm broth, stirring frequently until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until rice is creamy and al dente (about 18-20 minutes). You may not need all broth.
7. Remove from heat. Stir in cooked mushrooms, Parmesan, and parsley. Adjust seasoning with salt and pepper. Serve immediately.

Tips

• For extra flavor, use a mix of wild mushrooms.
• Risotto is best served immediately; leftovers can be reheated with a splash of broth.
• If you prefer a non-alcoholic version, substitute wine with additional broth.

More about Mushroom Risotto →