Perfect Mushroom Risotto

5 from 14 votes

This creamy Mushroom Risotto is made with Arborio rice, sautéed mushrooms, shallots, and warm broth, then finished with butter, herbs, and Parmesan cheese. It’s a classic comfort dish with deep, savory flavor that works equally well as a main course or an elegant side.

Prep Time10

Cook Time25

Total Time35

Servings: as a side

Calories: 298kcal

Author: Good Dinner Mom

Ingredients

6 cups chicken or vegetable broth divided
1 to 2 pounds cremini or white button mushrooms
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 parsley of your choice or chives chopped
¼ cup freshly grated parmesan cheese or to taste

Instructions

In a saucepan or in the microwave, warm 6 cups broth over medium heat.
6 cups chicken or vegetable broth
Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.
1 to 2 pounds cremini or white button mushrooms
Reduce heat to medium and add 1 tablespoon olive oil.
Stir in diced shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.
2-3 shallots, 1 ½ cup Arborio rice
Pour in wine, stirring constantly until the wine is fully absorbed.
½ cup dry white wine
Return heat to medium-high and using a mug or measuring cup add between ¾ cup to 1 cup broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth one scoopful at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 20 minutes or so, the rice will be al dente.
Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)
½ tsp salt, black pepper to taste
Add butter, 3 parsley or chives and ¼ cup parmesan.
4 Tbsps butter, 3 Tbsps parsley of your choice or chives, ¼ cup freshly grated parmesan cheese

Notes

Warm the broth – Adding hot broth helps the rice cook evenly and keeps the risotto creamy instead of gummy.
Stir, but don’t stress – You don’t have to stir nonstop, but frequent stirring helps release the rice’s starches for that classic creamy texture.
Taste as you go – Arborio rice should be tender with a slight bite. Season at the end so you don’t over-salt.
Reheating leftovers – Risotto thickens as it cools. Reheat gently on the stove with a splash of broth or water to loosen it back up.
Mushroom swap ideas – Cremini and button mushrooms work beautifully, but shiitake or a wild mushroom blend will deepen the flavor even more.

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