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–+ servings

Gourmet Mushroom Risotto

This creamy mushroom risotto with two types of mushrooms, Arborio rice, shallots, and white wine makes a rich and hearty Italian main dish or side.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 6 cups chicken broth warmed
  • 2 tbsp olive oil or unsalted butter
  • 1 small shallot finely chopped
  • 2 cloves garlic minced
  • 1 cup sliced cremini mushrooms
  • 1 cup sliced button mushrooms or wild mushroom blend
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter softened
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped (for garnish, optional)

Method
 

  1. In a medium saucepan, heat chicken broth over low heat. Keep it warm throughout cooking.
  2. In a large skillet or Dutch oven, warm olive oil or 1 tbsp butter over medium heat. Sauté shallots and garlic until fragrant, about 2 minutes.
  3. Add both mushroom varieties. Cook, stirring occasionally, until they soften and release their juices (about 5 minutes). Season lightly with salt and pepper.
  4. Stir in the Arborio rice, coating each grain with the oil and mushrooms. Toast the rice for 1–2 minutes until edges turn translucent.
  5. Pour in the white wine and stir constantly until fully absorbed by the rice.
  6. Begin ladling warm broth, one cup at a time, into the rice mixture. Stir frequently and wait until most liquid is absorbed before adding more. Continue for 18–20 minutes until rice is al dente and creamy.
  7. Remove from heat. Stir in Parmesan cheese and remaining butter for extra richness. Adjust seasoning with salt and pepper.
  8. Garnish with fresh parsley and serve immediately in warmed bowls.
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