I am a sucker for anything risotto. Creamy, savory, and rich, risotto is the ultimate comfort food that never fails to be my weakness on any menu. And when it comes to risotto, mushroom risotto is my all-time favorite. This mushroom risotto recipe is made with arborio rice, white wine, garlic, onions, mushrooms, and parmesan cheese. While it is a recipe you do have to babysit, this creamy mushroom risotto recipe is definitely worth the effort.
With earthy flavors and a creamy texture, this homemade mushroom risotto is a perfect pairing to almost any entree. I love making it for brown sugar and garlic chicken, crock pot mushroom and red wine beef roast, or even Salisbury steak. Plus, I already have shown you how to make the Instant Pot Risotto with butternut squash, and now you can see how I make risotto on the stovetop.
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Ingredients for Mushroom Risotto
The beautiful thing about risotto recipes is you can change up the add ins while staying consistent on the base ingredients to make a creamy parmesan risotto with mushrooms.
- Arborio rice
- chicken broth
- dry white wine
- onions or shallots
- garlic cloves, minced
- assorted mushrooms such as button, baby bellas, cremini, shiitake, or porcini
- grated Parmesan cheese
- butter
- olive oil
- Salt and pepper to taste
See recipe card for quantities.
Instructions - How to Make Mushroom Risotto
Start making this mushroom risotto by prepping the vegetables. Chop the onion, mince the garlic, and slice the mushrooms.
- Heat the olive oil and butter over medium heat in a large skillet or Dutch oven. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the sliced mushrooms to the skillet, season with salt and pepper, and cook until they are tender and golden brown, about 5-7 minutes.
- To the Dutch oven with the mushrooms, add the Arborio rice. Stir to coat the rice in the oil and cook for 1-2 minutes until the edges of the rice become translucent.
- Pour in the white wine and stir constantly until it is absorbed by the rice, adding a layer of flavor to the dish.
5. Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
6. Once the rice is cooked to your desired consistency, stir grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if needed. If desired, drizzle with truffle oil for an extra touch of flavor. Serve the mushroom risotto hot, garnished with fresh chopped parsley.
There you have it – a simple yet indulgent recipe for homemade mushroom risotto that's sure to impress even the most discerning palates. With its creamy texture, earthy flavors, and comforting aroma, this dish is perfect for any occasion, whether you're hosting a dinner party or simply craving a cozy weeknight dinner. Enjoy!
Hint: For firmer mushrooms in your risotto, reserve half the mushrooms from the pan before adding the rice and set aside. Then once the risotto is cooked, stir in the mushrooms with your parmesan cheese.
Substitutions
If you're looking to make mushroom risotto but find yourself missing some ingredients, there are several substitutions you can try to achieve a delicious dish still. Here are some common ingredient substitutions for mushroom risotto:
- Arborio Rice Substitutes:
- Carnaroli Rice: Similar to Arborio rice, Carnaroli rice has a higher starch content and produces a creamy risotto.
- Vialone Nano Rice: Another variety of Italian short-grain rice ideal for risotto, Vialone Nano rice results in a creamy texture.
- Mushroom Substitutes:
- Portobello Mushrooms: These large, meaty mushrooms can be used instead of or in combination with other mushrooms for a rich, earthy flavor.
- Dried Mushrooms: Rehydrate dried mushrooms such as porcini or shiitake mushrooms for an intense flavor boost if fresh mushrooms are unavailable.
- Broth Substitutes:
- Vegetable Broth: Use vegetable broth as a substitute for chicken broth to keep the risotto vegetarian.
- Better than Bouillon or Bouillon Cubes: Dissolve bouillon cubes or Better than Bouillon in water to make an instant broth if you don't have homemade or store-bought broth on hand.
- White Wine Substitutes:
- Dry Vermouth: Dry vermouth can be used as a substitute for white wine to deglaze the pan and add acidity to the risotto.
- Lemon Juice: Add a splash of lemon juice to the risotto for acidity if you prefer not to use alcohol.
- Parmesan Cheese Substitutes:
- Pecorino Romano: This hard, salty cheese can be used as a substitute for Parmesan cheese to add a similar umami flavor to the risotto.
- Grana Padano: Another hard Italian cheese similar to Parmesan, Grana Padano can be grated over the risotto for a rich, nutty flavor.
These substitutions can help you adapt the mushroom risotto recipe based on your dietary preferences and ingredient availability.
Variations
While classic mushroom risotto is delicious on its own, there are endless variations you can try to customize the dish to your taste preferences or to use ingredients you have on hand. Here are some creative variations to the traditional mushroom risotto recipe:
- Asparagus and Mushroom Risotto: Add blanched asparagus spears along with the mushrooms for a vibrant and seasonal twist. Asparagus adds a fresh, slightly crunchy texture to the creamy risotto.
- Spinach and Mushroom Risotto: Stir in fresh baby spinach leaves towards the end of cooking for a pop of color and added nutrition. The spinach wilts quickly in the heat of the risotto, maintaining its bright green color and delicate flavor.
- Wild Mushroom Risotto: Use a variety of wild mushrooms such as chanterelles, morels, or oyster mushrooms to elevate the dish with their unique flavors and textures. Wild mushrooms add depth and complexity to the risotto.
- Sun-Dried Tomato and Mushroom Risotto: Incorporate chopped sun-dried tomatoes along with the mushrooms for a burst of sweet and tangy flavor. The sun-dried tomatoes add a rich flavor to complement the mushrooms.
- Pea and Mushroom Risotto: Stir in fresh or thawed frozen peas towards the end of cooking for a burst of sweetness and vibrant color. Peas add a refreshing contrast to the creamy risotto.
- Butternut Squash Risotto: Roast butternut squash until caramelized and tender, then fold them into the risotto. The sweet, nutty flavor of butternut squash pairs beautifully with the risotto. Get my butternut squash risotto recipe.
- Lemon and Thyme Mushroom Risotto: Add freshly grated lemon zest and chopped fresh thyme to the risotto for a bright and herbaceous flavor profile. The citrusy zest and aromatic thyme can be made just that way or can complement the earthy mushrooms beautifully.
These are just a few ideas to get you started but feel free to get creative and experiment with your favorite ingredients to create your own unique variations of mushroom risotto. Whether you stick to the classic recipe or try something new, risotto is always a crowd-pleaser, perfect for any occasion.
Equipment
Whether you are making this stovetop risotto or another quick meal, be sure to checkout the kitchen essentials in my Amazon store.
Storing Leftover Risotto
Store the leftover risotto in the fridge in an air tight container. Reheat single servings in the microwave in 30-second increments until heated thoroughly. Add water if too gummy or starchy.
Top tip
Risotto is tempermental. Here are a few tips for making your best risotto each time.
- Keep the Broth Warm: Adding warm broth to the risotto ensures a consistent cooking temperature, which is crucial for achieving the desired creamy texture. Keep the broth warm on a nearby burner while you cook the risotto.
- Add Broth Gradually: Add the warm broth to the rice one ladleful at a time, allowing each addition to be absorbed before adding more. This slow cooking process helps to release the rice's starches, resulting in a creamy texture.
- Stir Frequently: Stir the risotto frequently throughout the cooking process to encourage the release of starch and ensure even cooking.
By following these tips, you'll be well on your way to making restaurant-quality risotto in the comfort of your own kitchen. Don't be intimidated!
FAQ
Risotto is creamy because of how it is made. Making risotto like a restaurant is slowly and gradually cooking the rice, a starchy ingredient, by adding liquid in small amounts and stirring. This technique draws starch out of the arborio rice to give the dish a creamy texture.
Risotto is made with aromatics like onions and garlic, sauteed in butter and olive oil, then cooked in white wine, and then broth. Vegetables are often added to risotto along with the parmesan.
Related
Looking for other recipes like this? Try these:
- Easy Baked Cheesy Pork Chops and Rice Recipe
- Arroz con Carne Asada: Mexican Rice, Steak, and Queso
- Arroz Con Carne Molida Recipe - Mexican Rice with Ground Beef Skillet
- Arroz Con Pollo - Mexican Chicken and Rice with Queso
Pairing
These are my favorite dishes to serve with [this recipe]:
๐ Recipe
Mushroom Risotto
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup shallot
- 3 cloves garlic
- 2 cups mushrooms
- ½ cup white wine
- 1 cup arborio rice
- 2 cups chicken broth
- ½ cup parmesan cheese
- 1 teaspoon salt and pepper
Instructions
- Begin by dicing the onion and garlic. Heat up a small Dutch oven over meadium heat and place the butter, olive oil, onions, and garlic in the pot. Saute for 3-4 minutes.
- Add the sliced mushrooms to the skillet, season with salt and pepper, and cook until they are tender and golden brown, about 5-7 minutes.
- To the skillet with the mushrooms, add the Arborio rice. Stir to coat the rice in the oil and cook for 1-2 minutes until the edges of the rice become translucent.
- Deglaze with Wine by pouring in the white wine and stir constantly until it is absorbed by the rice.
- Add warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
- Once the rice is cooked to your desired consistency, stir in the grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if needed. Serve the mushroom risotto hot, garnished with fresh chopped parsley.
Notes
Nutrition
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