Mushroom Risotto
Creamy, earthy, and deeply comforting, this classic Italian mushroom risotto is surprisingly simple to master at home.
Ingredients
- •6 cups chicken or vegetable broth (1440ml)
- •2 tablespoons unsalted butter, divided
- •2 tablespoons olive oil, divided
- •8 ounces cremini or button mushrooms, sliced (225g)
- •8 ounces shiitake mushrooms, stems removed and caps sliced (225g)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1.5 cups Arborio rice (300g)
- •1/2 cup dry white wine (120ml)
- •1/2 cup freshly grated Parmesan cheese (50g)
- •2 tablespoons fresh flat-leaf parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
In a medium saucepan, bring the broth to a gentle simmer, then reduce heat to low to keep it warm throughout cooking.
- 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
- 3
Add the sliced mushrooms and cook without moving them frequently until golden brown, about 5 minutes; season with salt and pepper, then transfer to a bowl and set aside.
- 4
In the same pan, add the remaining olive oil and butter over medium heat.
- 5
Add the diced onion and cook until soft and translucent, about 4 minutes.
- 6
Stir in the minced garlic and Arborio rice, cooking for 1 to 2 minutes until the edges of the rice become translucent and lightly toasted.
- 7
Pour in the white wine and stir constantly until it is completely absorbed by the rice.
- 8
Add one ladle (about 1/2 cup) of the warm broth to the rice, stirring frequently until the liquid is absorbed.
- 9
Continue adding the broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more, until the rice is creamy and tender yet firm to the bite, about 18 to 20 minutes.
- 10
Gently fold in the cooked mushrooms, grated Parmesan cheese, and fresh parsley, stirring until the cheese is melted and the risotto is rich and glossy.
- 11
Season with additional salt and pepper to taste, and serve immediately while hot.
💡 Chef tips
- Always keep your broth warm on the stove; adding cold broth to the rice will drop the cooking temperature and slow down the release of starch.
- Stirring the risotto frequently helps release the starches from the Arborio rice, which creates that signature creamy texture without needing heavy cream.
- For the best earthy flavor, use a mix of wild mushrooms such as porcini, shiitake, and cremini.
✅ How it should turn out
The finished risotto is luxuriously creamy with al dente grains of rice, rich with the savory aroma of butter, parmesan, and deeply browned mushrooms.