People would have you believe that risotto of any kind is complicated, time-consuming, and basically impossible to make. But they would be wrong. I love bringing out this risotto recipe when I’ve got friends over – it’s a real crowd-pleaser.
What is mushroom risotto
Risotto recipes, at their core, are relatively simple. There are many types, depending on what add-ins you add. You start by simmering rice in veggie broth. Then you add your other ingredients like meat or chicken, aromatics, herbs, etc. My creamy risotto mushroom recipe is a Northern Italian delicacy. It is packed with wild and porcini mushrooms, which have a distinctive nutty, almost meaty flavor. You can serve it as a side dish or main. You can even serve it as an appetizer to an Italian-inspired dinner party. If you want to try other rice-based dishes, why not give these a try – garlic fried rice, crispy rice, sushi rice, egg fried rice, or vegetable rice pilaf.
Mushroom risotto ingredients
Wild mushrooms: use whatever mushrooms you have at hand – wide or flat. I prefer wild mushrooms but portobello or white mushrooms, or a combination of the two is great too. Dried mushrooms: I love using Porcini which are stouter, with brown caps and white stalks. You can use any mushrooms you like for this gourmet mushroom risotto, including shiitake, button, chanterelle, portobello, and oyster. You will also need boiling water rehydrate the dried mushrooms. Risotto rice: I use arborio rice which is a short-grain variety of rice from the Piedmont region of Italy. Dry white wine: Dry, crisp whites work best for risotto with mushrooms so as to not overpower the flavor. Go for a Chablis, Riesling, or Sauvignon Blanc. Butter: Dairy-free alternatives work just as well as normal. Olive oil: If you prefer, you can use a flavored olive oil – like garlic – for another boost of flavor. Aromatics: I love using garlic and onion. Red or white onion both work perfectly well, with the former giving a little more color to the dish. Veggie broth: You can buy stock ready-made, but I prefer my one-pot vegetable stock recipe. Parmesan cheese: adds to the amazing flavor and creamy texture. For best results, use freshly grated Parmigiano-Reggiano. Herbs of choice: I use thyme, but you can also use fresh parsley, dill, and rosemary. And also season to taste with salt and black pepper.
How to make mushroom risotto
There are only a few simple steps to follow before your delicious risotto is ready.
Prep your ingredients
Prepare your vegetable stock either by defrosting pre-made stock, mixing dried stock with boiling water, or pouring ready-made stock into a jug. Also, grate the parmesan into a bowl. Soak the dried mushrooms in two cups of boiling water for 30 minutes, then drain through a mesh to remove any grits. Make sure to keep the liquid as we’ll add it to the veggie stock. Then chop the soaked mushrooms finely. Clean and chop the fresh mushroom into small pieces. Also mince the garlic and slice the onion.
Cook the mushrooms
Place the mushroom liquid and veggie stock in a saucepan, then bring to a boil. Allow it to simmer while working on the next steps. Heat half of the oil and butter into a large frying pan over high heat. Reduce the heat, then add the onion and pan-fry for 1-2 minutes until soft. Add the garlic, stir and fry for another minute. Finally, add all the mushrooms and cook for about 10-12 minutes until soft. Add the wine, if using, and cook for another few minutes, until the liquid has evaporated. Remove the mushroom.risotto mixture from the pan and set aside while cooking the rice.
Cook the rice
Heat the remaining butter and oil in the same pan you cooked the mushrooms in (no need to clean it). Then, add the risotto rice and stir until well-coated and slightly transparent – make sure it doesn’t stick! In small quantities, add the stock liquid to the rice – about ½ cup as you go. Cooking over a low to medium heat, stir consistently until all the liquid is absorbed, then repeat until all the stock has been used – adding about 1/2 cup or a few tablespoons every time. The risotto should have a creamy texture and the rice is tender to your liking (some like it al dente). This process can take up to 20 minutes so be patient.
Garnish
Stir in all the mushrooms, then add the freshly grated Parmesan cheese. Season with salt, pepper, and fresh herbs.
How to serve mushroom risotto
Serve sprinkled with fresh herbs and more parmesan in deep pasta bowls. White wine is the best compliment to my mushroom risotto recipe, but any sparkling soft drink with citrus flavors will work just as well.
Making ahead & storing
This mushroom risotto can be made ahead, though do not add the mushrooms and just cook the rice – otherwise, it will become soggy. Store: If you have any leftover risotto, first allow it to cool completely. Then placing it in an airtight container and store it in the fridge. It will keep for about a week or so. Freeze: Don’t freeze risotto. The process of freezing ruins the texture of the grains of rice – it’s much better to keep it in the fridge. Reheat: Place the risotto in a saucepan and add a cup of hot vegetable stock. Cook, stirring occasionally, until the rice has become tender and warm.
More mushroom recipes
Steamed Mushroom Dumplings Crispy Oyster Mushrooms Cream Of Mushroom Soup Mushroom Shawarma Wrap Oyster Mushroom Tacos
If you try this creamy mushroom risotto recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
