Mushroom Risotto
This classic mushroom risotto is a luxuriously creamy Italian rice dish that showcases the deep earthy flavor of mushrooms with every spoonful. It is surprisingly straightforward to make at home and impresses every single time.
A classic Italian creamy risotto loaded with earthy mushrooms and finished with parmesan cheese.
Nutrition per serving
Ingredients
main
liquid
dairy
aromatics
Instructions
Saute Shallot and Mushrooms
Heat 2 tablespoons of butter in a wide heavy-bottomed pan over medium heat and saute the shallot for 3 minutes. Add mushrooms and cook for 6 minutes until golden, then set mushrooms aside.
Toast the Rice
Add arborio rice to the same pan and stir constantly for 2 minutes until the edges of each grain turn translucent. Pour in the white wine and stir until fully absorbed.
Add Broth Gradually
Add warm broth one ladle at a time, stirring continuously and waiting for each addition to absorb before adding the next. Continue this process for about 20 minutes until the rice is al dente and creamy.
Finish and Serve
Stir the reserved mushrooms back into the risotto along with the parmesan cheese and a knob of butter. Remove from heat, cover for 2 minutes, then serve immediately in warm bowls.
Substitutions
Common mistakes
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