Description
This creamy mushroom risotto recipe is a cozy, satisfying, and restaurant-worthy dish made right at home. With sautéed golden mushrooms, rich parmesan, and a touch of cream, it’s perfect for a comforting meal.
Ingredients
500g (1 lb) mushrooms, sliced 3mm thick
250g (1/2 lb) mushrooms, quartered
3 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt and pepper, each
Risotto:
1 tbsp butter
1 garlic clove, minced
2 eschallots (or 1/2 onion), finely chopped
1/4 cup dry white wine (or substitute with broth)
1 1/4 cups arborio rice, uncooked
5 cups low-sodium chicken broth, warm
Finishes:
1/2 cup cream (optional but recommended)
2 tbsp butter (optional)
1/2 cup finely grated parmesan cheese
1/2 tsp salt and pepper, each
Serving:
Fresh parsley or chives, finely chopped
Extra parmesan, for topping
Instructions
1. Add 1 tbsp oil and half the butter in a heavy pot over high heat. Add half the sliced mushrooms and sauté until golden (~4 min).
2. Add half the garlic, 1/4 tsp each salt and pepper. Cook another 1.5 min. Remove to bowl.
3. Repeat with remaining mushrooms, then remove.
4. Reduce heat to medium. Add 1 tbsp butter, garlic, and chopped onions. Cook until translucent (~2 min).
5. Pour in wine (or broth) and simmer rapidly for 2 min, scraping bottom.
6. Add arborio rice, stir for 1 min until semi-translucent.
7. Add 1.5 cups warm broth. Stir occasionally until mostly absorbed (~3 min).
8. Repeat with remaining broth in 1.5-cup batches. Cook until rice is creamy but tender (~10 min).
9. Add cream and remaining butter. Stir vigorously to emulsify.
10. Mix in parmesan, salt, and pepper.
11. Fold in half the sautéed mushrooms.
12. Taste and adjust salt and pepper. Add hot water if too thick.
13. Spoon into bowls. Top with reserved mushrooms and drizzle leftover juices.
14. Garnish with chopped herbs and extra parmesan. Serve immediately.
Notes
Use a mix of sliced and quartered mushrooms for texture.
Sauté mushrooms separately to avoid sogginess and enhance flavor.
Substitute wine with broth for a no-alcohol version.
Add hot water if risotto thickens too much during serving.
Best served fresh but reheats well with a splash of milk.
Avoid freezing.
Nutrition includes cream but not the optional butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Mushroom Recipes
- Method: Stovetop
- Cuisine: Italian, American-Italian