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Mushroom Risotto
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Mushroom Risotto

Mushroom Risotto is a rich and creamy Italian dish known for its savory depth, comforting texture, and earthy flavor. It’s a dish that highlights the simplicity of Italian cooking, where basic ingredients like rice, stock, butter, and mushrooms are combined to create something extraordinary.
Course Main Course
Cuisine Italian
Keyword Arborio Rice, Butter, Mushrooms, Parsley
Total Time 45 minutes
Servings 6
Calories 448kcal

Ingredients

  • 1 ½ cups Arborio rice
  • 1 lb mixed mushrooms cremini, shiitake, or porcini
  • 5-6 cups vegetable stock warm
  • ½ cup dry white wine
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions

  • Prepare the Mushrooms: Clean and slice the mushrooms. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Sauté the mushrooms until golden brown, about 5-7 minutes. Remove the mushrooms from the pan and set aside.
  • Cook the Onion and Garlic: In the same pan, heat the remaining olive oil and butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
  • Toast the Rice: Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted and coated with the oil and butter.
  • Deglaze with White Wine: Pour in the white wine and stir continuously until it has mostly evaporated, about 2 minutes.
  • Add Stock Gradually: Begin adding the warm vegetable stock, one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding more stock. Continue this process until the rice is al dente and creamy, about 18-20 minutes.
  • Incorporate the Mushrooms: Once the rice is cooked, stir in the sautéed mushrooms and Parmesan cheese. Season with salt and pepper to taste.
  • Finish with Butter: Stir in the remaining butter to give the risotto a creamy, glossy finish.
  • Garnish and Serve: Serve the risotto hot, garnished with freshly chopped parsley for a vibrant finish.

Nutrition

Calories: 448kcal