Mushroom Risotto Recipe

My ideal Valentine’s Day would involve staying in and making this mushroom risotto recipe. My husband Jack LOVES mushrooms, and I love making risotto for date nights. They’re those rare occasions when you actually want to stand at the stove, stirring and stirring and stirring, because you’re also spending time with someone you love. The fact that all that stirring results in a comforting, flavorful meal is just the cherry on top.

Realistically, we probably won’t make this mushroom risotto for Valentine’s Day this year (thinking it would be hard to pull off with a toddler running around!). But if you’re having a date night in, I hope you will make it. White wine, Parmesan cheese, and fresh thyme fill the rice with rich flavor, and its creamy texture contrasts beautifully with the crispy, meaty mushrooms. Top it off with fresh parsley and extra cheese for an elegant main dish.

You could make this mushroom risotto recipe with just cremini mushrooms, and it would come out delicious. But if you want to take it to the next level, experiment with a mix of varieties. I have these types in the photo above:

Any of these varieties would be fantastic, as would portobello mushrooms or maitakes. You’ll need 1 1/2 pounds total. Use a combination of whatever types you can get your hands on/whatever fits in your budget. Creminis, shiitakes, and portobellos are more affordable, while oyster mushrooms, chanterelles, and maitakes are pricier. I often use a mix of mushrooms at different price points to balance cost and flavor.

Simple and elegant, this mushroom risotto makes a fantastic dinner on its own. But if you’re craving a larger meal, you have plenty of great side dish options. It goes nicely with a quick veggie side dish like sautéed spinach, green beans, or roasted broccoli. It would also pair well with any of these salad recipes:

Mushroom Risotto

This easy Mushroom Risotto is worth every bit of stirring.

Prep: 15min

Total: 1h

Yield: 4 serving(s)

Nutrition Facts: calories 682 Calories, Fat 20 g, Saturated Fat 11 g, Trans Fat 0 g, Cholesterol 41 mg, Sodium 1883 mg, Carbohydrate 88 g, Fiber 7 g, Sugar 6 g, Protein 26 g

Ingredients:

• 8 c. low-sodium chicken or vegetable broth
• 1 tbsp. extra-virgin olive oil
• 1 onion, finely chopped
• 2 tbsp. butter, divided
• 2 cloves garlic, minced
• 1 lb. button mushrooms, sliced
• 1 bay leaf
• 4 sprigs thyme, leaves removed
• kosher salt
• Freshly ground black pepper
• 2 c. arborio rice
• 1/2 c. white wine
• 1 c. freshly grated Parmesan
• 3/4 c. frozen peas, thawed
• 2 tbsp. chopped fresh parsley

Instruction:

1. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
2. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
3. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
4. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.)
5. Add the mushroom mixture back into the rice.
6. Stir in Parmesan and peas then garnish with parsley. Serve warm.

Mushroom Risotto

This mushroom risotto recipe is a delicious, elegant vegetarian main dish! It’s rich and creamy, made with white wine, fresh herbs, and Parmesan cheese*.

Prep: 15min

Total: 45min

Yield: 4

Ingredients:

• 4 tablespoons extra-virgin olive oil
• 1½ pounds mixed mushrooms (chopped)
• ¾ teaspoon sea salt (plus more to taste)
• Freshly ground black pepper
• 1 medium yellow onion (chopped)
• 2 garlic cloves (finely chopped)
• 1 tablespoon fresh thyme leaves
• 1½ cups uncooked Arborio rice (rinsed)
• ⅔ cup dry white wine
• 5 cups warmed vegetable broth
• ½ cup grated pecorino or Parmesan cheese* (plus more for serving)
• Chopped fresh parsley (for garnish)

Instruction:

1. Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
2. Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
3. Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
4. Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.

Mushroom Risotto

Brimming with your favorite variety of fresh mushroom – be it cremini, shiitake, oyster, or a combination – this risotto is a highly satisfying vegetarian main dish.

Prep: 900sec

Total: 4080sec

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 5.3 g, unSaturated Fat 0.0 g, Carbohydrate 87.0 g, Sugar 1.9 g, servingSize Serves 4, Protein 23.0 g, Fat 18.7 g, calories 636 cal, Sodium 761.7 mg, Fiber 6.4 g, Cholesterol 0 mg

Ingredients:

• 6 cups low-sodium vegetable or chicken broth, or water
• 1 pound fresh mushrooms, such as cremini, shiitake, oyster, or a combination
• 1 large shallot
• 1/2 small bunch fresh thyme
• 1 ounce Parmesan or Pecorino Romano cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), plus more for serving
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided, plus more as needed
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups carnaroli, arborio, or vialone nano rice
• 1/2 cup dry white wine
• 1 tablespoon unsalted butter

Instruction:

1. Bring 6 cups low-sodium broth or water to a simmer in a medium saucepan over medium heat. Reduce the heat to low and keep at a very low simmer.
2. Tear 1 pound fresh mushrooms into bite-sized pieces. (If using shiitake mushrooms, remove and discard any woody stems.) Finely chop 1 large shallot. Strip the leaves from 1/2 small bunch thyme sprigs and coarsely chop to get 1 tablespoon. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated.
3. Heat 1 tablespoon of the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering. Add half the mushrooms in a single layer. Cook undisturbed until browned on the bottom, about 5 minutes. Season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper and cook, stirring once or twice, until the mushrooms are browned all over and tender, 2 to 3 minutes more. Transfer to a plate.
4. Add 1 tablespoon of the olive oil to the pan and repeat cooking the remaining mushrooms with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. About a minute before the mushrooms are ready, add about 3/4 of the thyme (reserve the remaining for garnish) and sauté until fragrant, about 1 minute. Transfer to the plate.
5. Add the remaining 1 tablespoon olive oil to the pan. Add the shallot and sauté until softened and fragrant, 1 to 2 minutes.
6. Add 1 1/2 cups carnaroli rice, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook, stirring often, until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice. Add 1/2 cup dry white wine and simmer, stirring constantly and scraping up any browned bits that have formed on the bottom of the pan with a wooden spoon, until the wine is completely reduced and the pan is almost dry, 1 to 2 minutes.
7. Begin incrementally adding the warm broth one ladle at a time, stirring often. Wait until the liquid has been almost completely absorbed by the rice before adding another ladle. After about 15 minutes, begin tasting the rice to gauge how far it has cooked.
8. Continue adding broth until the rice is al dente (still has a bit of chew), the broth is creamy, and the dish has the consistency of thick porridge, 20 to 30 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space.
9. Remove the pan from the heat. Add the reserved mushrooms, Parmesan and 1 tablespoon unsalted butter, and stir until the butter is melted. Taste and season with more kosher salt and black pepper as needed. Serve immediately, garnishing each bowl with more grated Parmesan and the reserved thyme.

How to Make Mushroom Risotto | Best Mushroom Risotto Recipe

FAQ

What is the trick to making good risotto?

What is the secret ingredient in risotto?

What is Gordon Ramsay’s recipe for risotto?

• CRISPY Herb Baked Chicken with Gravy.
• Crispy Pan Fried Fish – or serve this as the main with the Mushroom risotto on the side.
• Garlic Prawns (Shrimp!)
• Roast Chicken – or a Slow Cooker Roast Chicken.
• Pork Roast with Crispy Crackling.
• Standing Rib Roast (Prime Rib) or Marinated Roast Beef.