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Mushroom Risotto Recipe

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★★★★★

4.6 from 141 reviews

A creamy and flavorful Mushroom Risotto featuring a medley of fresh mushrooms, aromatic shallots, garlic, and fresh thyme, simmered slowly with arborio rice and chicken stock, then finished with Parmesan cheese for a rich, comforting dish perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 1/4 cup unsalted butter
  • 1 1/2 pounds assorted fresh mushrooms (sliced or chopped into bite-size pieces)
  • 2 shallots (diced)
  • 3 cloves garlic (minced)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 1/2 cups arborio rice
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan

Stock Mixture

  • 6 cups chicken stock
  • 1 teaspoon kosher salt

Instructions

  1. Melt Butter and Cook Mushrooms & Shallots: Melt butter in a large stockpot or Dutch oven over medium-high heat. Add the fresh mushrooms and diced shallots. Cook, stirring often, until they are tender and have released their moisture, about 8 minutes.
  2. Add Garlic and Season: Stir in the minced garlic and cook until fragrant, about 1 minute. Season with kosher salt and freshly ground black pepper to taste. Set aside 1 cup of the mushroom mixture and keep it warm for serving.
  3. Toast the Rice: Add arborio rice and chopped fresh thyme leaves to the pot. Stir constantly until the rice is lightly toasted and fragrant, approximately 1 to 2 minutes.
  4. Deglaze with Wine: Pour in the dry white wine while stirring constantly, scraping the bottom of the pot to release any browned bits. Continue cooking until the wine is almost completely absorbed, about 1 to 2 minutes.
  5. Prepare Stock Mixture: In a separate large stockpot or Dutch oven, heat the chicken stock with 1 teaspoon kosher salt over medium-high heat. Bring to a boil, then reduce heat and keep simmering gently, maintaining it hot throughout the risotto cooking.
  6. Add Stock Gradually and Cook Risotto: Reduce heat under the rice pot to low. Add 1 cup of the hot stock to the rice mixture and stir constantly until almost fully absorbed. Continue adding the remaining stock in 1/2 cup increments, stirring constantly and waiting for the liquid to absorb before adding more. This process takes about 20 minutes, and the rice should become tender yet firm to the bite (al dente).
  7. Finish with Parmesan and Seasoning: Stir in the freshly grated Parmesan cheese. Adjust the seasoning with kosher salt and freshly ground black pepper to your taste.
  8. Serve: Serve the risotto immediately, topped with the reserved mushroom mixture and additional Parmesan cheese if desired.

Notes

  • Use a good quality dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
  • Keep the stock hot to maintain an even cooking temperature and prevent the rice from becoming mushy.
  • Stirring constantly helps release the rice starches giving risotto its signature creamy texture.
  • For a vegetarian version, substitute chicken stock with vegetable broth.
  • Freshly grated Parmesan cheese melts better and provides richer flavor than pre-grated cheese.

Keywords: Mushroom Risotto, Italian Risotto, Creamy Mushroom Rice, Arborio Rice Recipe, Parmesan Risotto

Find it online: https://nataliereeve.com/mushroom-risotto-recipe/