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Mushroom Risotto Recipe

Mushroom Risotto Recipe
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★★★★★

4.9 from 9 reviews

A rich and creamy mushroom risotto featuring garlic butter mushrooms, Arborio rice cooked to perfection with white wine and chicken broth, finished with cream, butter, and Parmesan cheese for an indulgent and comforting dish.

Ingredients

Scale

Garlic Butter Mushrooms

  • 500g (1 lb) mushrooms, sliced 3 mm / 1/8″ thick
  • 250g (1/2 lb) mushrooms, quartered
  • 3 tbsp butter (divided)
  • 2 tbsp olive oil (divided)
  • 3 garlic cloves, minced (divided: 2 cloves then 1 clove)
  • 1/2 tsp salt and pepper (divided)

Risotto

  • 1 tbsp butter
  • 2 eschallots / French onions, finely chopped (or 1/2 onion)
  • 1/4 cup dry white wine
  • 1 1/4 cups Arborio rice, uncooked
  • 5 cups chicken broth/stock, low sodium, warm
  • 1/2 cup cream (optional but recommended)
  • 2 tbsp (30g) butter (optional)
  • 1/2 cup Parmesan cheese, finely grated
  • 1/2 tsp salt and pepper
  • Finely chopped parsley or chives (for garnish)
  • Extra Parmesan, freshly grated (for garnish)

Instructions

  1. Prepare Garlic Butter Mushrooms: Heat 1 tbsp olive oil and half the butter in a large heavy-based pot over high heat. Add half the sliced mushrooms and cook until golden brown, about 4 minutes. Then add half the minced garlic, 1/4 tsp salt and pepper each, and continue cooking until the mushrooms are golden brown, approximately 1.5 minutes. Remove mushrooms to a bowl. Repeat this process with the remaining mushrooms, then remove and set aside.
  2. Start the Risotto Base: Reduce heat to medium. In the same pot, melt 1 tbsp butter then add the remaining minced garlic and chopped eschallots/onions. Cook for 2 minutes until the onions are translucent but not browned.
  3. Add Wine and Rice: Pour in the dry white wine and let it simmer rapidly for 2 minutes, scraping up any browned bits from the pot, allowing most of the wine to evaporate. Add the Arborio rice and stir continuously for 1 minute until the grains become semi-translucent.
  4. Add Stock Gradually: Add about 1.5 cups of warm chicken stock to the rice, stir briefly, then let it cook for about 3 minutes, stirring occasionally, until the stock is mostly absorbed. Repeat this step with the remaining stock in increments (~1.5 cups at a time), stirring occasionally and allowing each addition to absorb before adding more. This process takes around 10 minutes total until the rice is just cooked but the risotto remains creamy and slightly loose.
  5. Finish the Risotto: Stir in the optional cream and butter vigorously to create a rich and creamy texture. Mix in the grated Parmesan cheese, then season with salt and pepper to taste. Fold in half of the prepared garlic butter mushrooms into the risotto, tasting and adjusting seasoning as needed to achieve a creamy consistency without being stodgy.
  6. Reheat and Serve: Reheat the reserved mushrooms gently, such as using a microwave. Spoon the risotto into bowls and top with the reserved mushrooms along with any buttery juices. Garnish with chopped parsley or chives and extra freshly grated Parmesan. Serve immediately for best flavor and texture.

Notes

  • Use fresh mushrooms such as button or cremini for best flavor and texture.
  • The dry white wine adds acidity and depth to the risotto; choose a wine you enjoy drinking.
  • Keep the chicken stock warm while adding to the rice to ensure even cooking and creaminess.
  • The cream and extra butter are optional but highly recommended for a silky risotto finish.
  • Cooking mushrooms separately over high heat ensures they become nicely caramelized and retain their texture.
  • Do not stir the risotto constantly; occasional stirring is enough to release the rice’s starches and develop creaminess.
  • Risotto should be creamy and pourable, not dry or stodgy; adjust the stock or cream as needed to achieve this.

Nutrition

Keywords: mushroom risotto, creamy risotto, garlic mushrooms, Arborio rice, Italian main dish, vegetarian risotto

Find it online: https://flavorsbymaya.com/mushroom-risotto-recipe/