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Mushroom Risotto

by Contributing Author

For an elegant and delicious main dish, use the mushroom risotto recipe! A rich and creamy flavor made with white wine, fresh herbs and parmesan cheese.

My ideal Valentine’s Day would be to stay home and make this mushroom risotto recipe.My husband, Jack, loves mushrooms and I love making risotto for date night.They are those rare occasions when you actually want You’re spending time with your loved ones, so stand in front of the stove and stir, stir, stir. The fact that the result of stirring is a comforting and flavorful meal is just the cherry on top.

Realistically, I probably won’t be making this mushroom risotto this Valentine’s Day (it’s hard to pull off with toddlers running around!). But if you’re having a date night, I hope you make it. The contrast with the fleshy mushrooms is wonderful. Top with fresh parsley and extra cheese for an elegant main dish.

Overhead shot of mixed mushrooms on cement surface

Mushroom Risotto Recipe Ingredients

You can make a delicious mushroom risotto using only cremini mushrooms. But if you want to take it to the next level, try different kinds of combinations.

  • Shiitake mushrooms
  • Oyster mushroom
  • King Oyster/Trumpet Mushroom
  • Chanterelle
  • beech mushroom

All of these varieties are great, as are portobello mushrooms and maitake mushrooms. You need 1 1/2 pounds total. Use any type of combination you can get/whatever fits your budget. Creminis, shiitake and portobello are more affordable while oyster mushrooms, chanterelles and maitake are more expensive. To balance cost and flavor, mushrooms of different price points are often mixed together.

Mushroom risotto recipe/ingredients

To make this recipe, you will need the following ingredients in addition to mushrooms:

  • arborio rice – My favorite risotto rice! This Italian short-grain rice holds its shape when cooked while simultaneously releasing the starches that make the risotto rich and creamy.
  • extra virgin olive oil – For abundance.
  • onions and garlic – For a fragrant and deep taste.
  • fresh thyme leaves – The combination of thyme and mushrooms is outstanding! I love the fresh, citrusy flavor of thyme against earthy mushrooms.
  • dry white wine – Adds acidity.
  • vegetable soup – Use commercially available ones or create your own!
  • pecorino cheese ・Adds full-bodied umami. Parmesan cheese works great here too! To make vegan risotto, skip the cheese and sprinkle my vegan parmesan over the mushroom risotto.
  • fresh parsley ・For garnish.
  • and salt and pepper – To make every flavor pop!

Find the full recipe with the measurements below.

Sautéing mushrooms in a frying pan with a wooden spoon

Mushroom Risotto Recipe Tips

  • Do not overstir the mushrooms. The first step in this mushroom risotto recipe is to sauté the mushrooms. You want them to be tender in the middle and browned and crispy around the edges. It is important to only stir occasionally to apply. Just toss it every few minutes. If the pan is too crowded when you add the mushrooms all at once, work in batches.
  • However, be sure to stir the risotto well. Unlike mushrooms, risotto needs to be stirred well. If you don’t stir frequently, the starch will become gummy and burnt in the pan, and you won’t get a smooth, creamy risotto.
  • Add broth 3/4 cup at a time. Not all at once! After each addition, stir constantly until the rice has nearly absorbed the liquid, then pour in another 3/4 cup. Cook until the overall texture is creamy, but individual grains of rice remain slightly crunchy.
  • Stir in some mushrooms and layer more on top. Stirring will make it a little softer, but it will allow the risotto to soak up the flavor. The top remains light and crisp, creating a great combination of textures!
  • It gets thicker when sitting. This mushroom risotto is best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note that risotto will thicken in the refrigerator, so you may need to stir in extra water or stock when reheating.

Creamy risotto in a large skillet next to a bowl of sautéed mushrooms

Accompaniment to mushroom risotto

Simple and elegant, this mushroom risotto makes a great dinner on its own. But if you’re craving a bigger meal, there are plenty of great side dish options. It also pairs well with any of the following salad recipes.

Top it off with homemade focaccia and white wine!

Mushroom risotto recipe how to make

More Favorite Date Night Recipes

If you like this mushroom risotto, try it for your next date night dinner.

mushroom risotto

Preparation time: 15 minutes

Cooking time: 30 minutes

total time: 45 minutes

serve Four up to 6

This mushroom risotto recipe is a delicious and elegant vegetarian main dish! White wine, fresh herbs and Parmesan cheese* combine for a rich and creamy taste.

  • Four tablespoon extra virgin olive oil
  • lb mushroom mix, chopped
  • ¾ tea spoon sea ​​salt, plus taste more
  • freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 garlic, chopped
  • 1 tablespoon fresh thyme leaves
  • cup Arborio raw rice, rinsed
  • cup dry white wine
  • Five cup warm vegetable soup
  • ½ cup grated pecorino or parmesan cheese*, plus for serving
  • chopped fresh parsley, for decoration
  • Heat 2 tablespoons of olive oil in a Dutch oven or large deep skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt, and a few grounds of pepper, and toss to coat. Cook, stirring occasionally, for 8 minutes or until tender and browned. Remove from pan and set aside. Work in batches as needed.

  • Wipe the pan off and return it to the heat. Add remaining 2 tablespoons olive oil, onion, and remaining 1/4 teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes or until tender. Stir in garlic, thyme and rice. Cook for 1 minute, then add the wine. Cook, stirring, for 1 to 3 minutes or until wine is thickened.

  • Add broth 3/4 cup at a time, stirring constantly, allowing each addition to absorb before adding the next. In the last addition to the soup, mix his two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice is slightly al dente. Mix cheese to taste.

  • Top with remaining sautéed mushrooms, garnish with parsley, and grate cheese if desired.

*To make this recipe vegan, skip the cheese and sprinkle vegan parmesan over the risotto.

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