Savory Mushroom Risotto

🕒 Prep: 10 min
🔥 Cook: 40 min
🍽 Serves: 4
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Mushroom risotto is a classic that’s perfect for any occasion. Its creamy texture and rich flavors make it a comforting dish that feels like a warm hug. Whether you're a novice or a seasoned cook, this recipe will guide you to risotto perfection.

Ingredients for Savory Mushroom Risotto

Olive oil forms the base of our sauté, providing a fruity richness. Onion adds sweetness, while garlic infuses the dish with aromatic depth. The star of the dish, arborio rice, absorbs liquid beautifully, giving risotto its signature creamy texture. A splash of dry white wine brightens the flavors, while vegetable broth adds savory depth. The mixed mushrooms bring an earthy umami flavor, and the Parmesan cheese adds a nutty richness. Butter smooths everything out, and a sprinkle of salt and pepper brightens the flavors. Finally, parsley adds a pop of color and freshness.

Tips & Tricks

  • Always use warm broth — it helps the rice cook evenly.
  • Stir often, but not constantly. You want to release the starch, not turn it into mush.
  • Don't rush the process. Patience is key to achieving the perfect risotto texture.

Serving Suggestions

This risotto pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. A glass of the same dry white wine used in the recipe complements the flavors perfectly. For a heartier meal, serve it alongside grilled chicken or fish.

Frequently Asked Questions

Can I use other types of rice?
Arborio rice is best for risotto because of its high starch content, which gives the dish its creamy texture. However, you can experiment with carnaroli or vialone nano rice.
What if I don't have white wine?
You can use additional broth, but the wine adds a nice acidity that balances the dish's flavors.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little broth to loosen it up.

Savory Mushroom Risotto Recipe Walkthrough

Start by heating olive oil in a large pan over medium heat. Add the onion and sauté until it becomes translucent. This should take about 5 minutes. Stir in the garlic and cook for another minute until it’s fragrant but not browned.

Next, add the arborio rice to the pan. Stir constantly for about 2 minutes, allowing the rice to toast slightly. This step helps the rice absorb the liquid better, giving your risotto a velvety texture.

Pour in the white wine. Cook while stirring until the wine is fully absorbed. This deglazes the pan and adds a lovely acidity that balances the dish.

Begin adding the warmed vegetable broth a ladle at a time. Stir frequently, letting each ladleful absorb before adding the next. This process takes about 18 minutes, so be patient — it's worth it!

While the rice is cooking, heat a separate pan for your mushrooms. Sauté them until golden and fragrant. This step enhances their flavor and texture before adding them to the risotto.

Once the rice is creamy and al dente, stir in the sautéed mushrooms. Remove the pan from heat and mix in the Parmesan cheese and butter. Season with salt and pepper to taste.

Garnish with fresh parsley before serving hot. Enjoy the fruits of your labor!

Why You'll Love This Recipe

  • Simple yet sophisticated — perfect for impressing guests.
  • Rich, creamy texture without being too heavy.
  • Uses common pantry staples and fresh mushrooms for a balanced dish.
  • Flexible enough to adapt with your favorite mushrooms or herbs.

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine
4 cups vegetable broth, warmed
8 oz mixed mushrooms, sliced
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
Salt and pepper to taste
2 tbsp chopped fresh parsley

Step-by-step Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and sauté until translucent.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add arborio rice, stirring constantly, until the rice is lightly toasted, about 2 minutes.
4. Pour in the white wine and cook, stirring, until the wine has been absorbed by the rice.
5. Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next.
6. Meanwhile, in a separate pan, sauté the mushrooms until they are golden and fragrant.
7. After about 18 minutes, when the rice is creamy and al dente, stir in the sautéed mushrooms.
8. Remove from heat and mix in the Parmesan cheese and butter. Season with salt and pepper.
9. Garnish with fresh parsley and serve hot.

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