Mushroom Risotto Recipe – Italian Special
Mushroom Risotto Recipe showcases the magic of Italian cuisine, where Arborio rice slowly absorbs warm broth to develop that signature creamy texture, while earthy mushrooms—cremini, button, or a mix—lend depth and umami in every bite. This dish is the ultimate comfort food, perfect for cozy nights when you want rich flavors but simple preparation. Topped with Parmesan and fresh parsley, it turns ordinary ingredients into something elegant and deeply satisfying.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Mushroom Risotto Recipe Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (cremini, button, or a mix)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional; can substitute with additional chicken or vegetable broth)
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
How to make Salmon Alfredo Pasta:
Prepare the Broth: In a saucepan, keep the chicken or vegetable broth warm over low heat. This ensures the broth is at the right temperature when adding it to the rice.
Sauté Vegetables: Heat olive oil and 1 tablespoon of butter in a large skillet or heavy-bottomed pan over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook until they release their moisture and are golden brown, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
Cook the Rice: In the same skillet, add the remaining 1 tablespoon of butter and heat until melted.
Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted and coated with the butter.
Deglaze with Wine: If using wine, pour it in and stir until it has mostly evaporated, about 1-2 minutes. This adds depth of flavor to the risotto.
Add the Broth: Begin adding the warm broth, one ladleful at a time, to the rice. Stir continuously and allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
Finish the Risotto: When the rice is creamy and just tender, stir in the cooked mushrooms and grated Parmesan cheese. Cook for an additional 2-3 minutes, until the cheese is melted and the risotto is creamy. Season with salt and pepper to taste.
Garnish and Serve: Garnish with fresh parsley and additional Parmesan cheese if desired.
Serve immediately while the risotto is warm and creamy.
Recipe Notes:
Cooking Tips: Stir frequently when adding broth; this encourages the rice to release starch and achieves that silky, creamy texture typical of great risotto.
Broth Temperature: Keep your broth warm throughout cooking. Adding cold broth can slow down cooking and result in unevenly cooked rice.
Ingredient Substitutions:
If you’re avoiding dairy, use a vegan Parmesan or nutritional yeast.
Swap butter for olive oil for a lighter finish, or experiment with wild mushrooms for a deeper flavor profile.
Stirring Technique: Avoid constant aggressive stirring; aim for gentle, consistent movement. Let each ladle of broth absorb before adding the next to avoid soupy risotto.
Serving Suggestions: Serve immediately while hot and creamy. Garnish with extra Parmesan and parsley. Freshly cracked black pepper or a drizzle of truffle oil elevates the dish.
