Mushroom Risotto Recipe

5 from 14 votes

This Mushroom Risotto is made with Arborio rice, sautéed mushrooms, shallots, white wine, warm broth, Parmesan, and fresh herbs. The step-by-step method walks you through adding the broth gradually and shows you how to recognize when the rice is perfectly cooked, making this a great risotto recipe for beginners as well as experienced cooks.

Prep Time10

Cook Time25

Total Time35

Servings: as a side

Calories: 298kcal

Author: Sally Humeniuk

Ingredients

6 cups chicken or vegetable broth divided
1 to 2 pounds cremini or white button mushrooms
1 Tbsp olive oil
2-3 shallots roughly diced
1 ½ cup Arborio rice
½ cup dry white wine or apple juice
½ tsp salt or to taste
black pepper to taste
4 Tbsps butter
3 Tbsps chopped parsley or chives
¼ cup freshly grated parmesan cheese or to taste

Instructions

Warm the broth: Pour the broth into a saucepan and keep it warm over low to medium-low heat while you make the risotto. You can also heat the broth in the microwave and keep it covered so it stays hot.
6 cups chicken or vegetable broth
Cook the mushrooms: Heat a large cast-iron or nonstick skillet over high heat. Add the mushrooms to the dry skillet—no oil is needed at this point. Cook, stirring frequently, as the mushrooms release their liquid. Reduce the heat to medium-high and continue cooking until the liquid has mostly evaporated and the mushrooms begin to brown. Season with a small pinch of salt and cook for about 1 minute more, until the remaining liquid has evaporated. Transfer the mushrooms to a bowl and set aside.
1 to 2 pounds cremini or white button mushrooms
Cook the shallots: Reduce the heat to medium and add 1 tablespoon olive oil to the same skillet. Add the shallots and cook for about 1 minute, until they begin to soften.
1 Tbsp olive oil, 2-3 shallots
Toast the rice: Add the Arborio rice to the shallots and stir until the grains are evenly coated with oil. Cook for about 2 minutes, stirring frequently. The edges of the rice may begin to look slightly translucent while the centers remain white.
1 ½ cup Arborio rice
Add the wine: Pour in the white wine or apple juice. Cook, stirring frequently, until the liquid has been almost completely absorbed by the rice.
½ cup dry white wine
Begin adding the broth: Increase the heat to medium-high. Add about ¾ to 1 cup of the warm broth and stir frequently as the rice absorbs the liquid. Once most of the broth has been absorbed, add another ¾ to 1 cup. Continue adding the warm broth this way, allowing each addition to be mostly absorbed before adding the next.
Cook until al dente: Continue adding broth and stirring frequently for about 20 minutes, adjusting the heat toward medium if the risotto begins cooking too quickly. Begin tasting the rice toward the end of the cooking time. It's ready when the grains are tender but still have a slight bite in the center. The risotto should be moist and easily settle in the pan rather than looking dry or stiff.
Add the mushrooms and season: Turn off the heat and stir the cooked mushrooms back into the risotto. Taste and season with salt and black pepper as needed.
½ tsp salt, black pepper to taste
Finish the risotto: Stir in the butter, chopped parsley or chives, and Parmesan until incorporated. If you prefer a looser risotto, stir in a little additional warm broth until it reaches the consistency you like. Serve immediately.
4 Tbsps butter, 3 Tbsps chopped parsley or chives, ¼ cup freshly grated parmesan cheese

Notes

Keep the broth warm: Adding warm broth helps maintain an even cooking temperature as the rice cooks. Keep it over low heat on the stove or heat it in the microwave and keep it covered.
Stir frequently, not frantically: Risotto doesn't require nonstop vigorous stirring. Stir it regularly as the broth is absorbed to help the Arborio rice release its starch while cooking evenly.
Let the rice tell you when it's done: Cooking time is a guide. Begin tasting the rice after about 18 to 20 minutes. It should be tender with a slight bite remaining in the center.
Adjust the final consistency: Six cups of broth works well for this recipe, but risotto can also be served quite loose. Keep a little extra warm broth available and stir it in at the end if you prefer a looser consistency. Risotto will continue to thicken as it sits.
Try different mushrooms: Cremini or white button mushrooms both work well, or use shiitake, oyster mushrooms, or a mixed mushroom blend for a deeper mushroom flavor.
Reheat leftovers gently: Risotto thickens considerably when refrigerated. Reheat it over low heat with a splash of broth or water, adding more as necessary to loosen the rice.
To make it vegan: Use vegetable broth and olive oil, and omit the butter and Parmesan or use your favorite plant-based substitutes.

Nutrition