The BEST Mushroom Risotto Recipe
This Mushroom Risotto is a creamy, comforting dish made with a blend of porcini and cremini mushrooms, Arborio rice, and Parmesan cheese. Slow-simmered in a savory mushroom-infused broth with white wine and finished with fresh parsley, this recipe delivers rich umami flavors and a luscious texture perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Dinner, Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Broth and Mushrooms
- 6 cups bone broth (chicken broth or stock)
- 2 cups water
- 2 teaspoons soy sauce
- 1/2 ounce dried porcini mushrooms, rinsed
Risotto Base
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium onions, finely chopped (about 2 cups)
- 10 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine or dry vermouth
Finishing Touches
- 2/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Prepare Mushroom Broth: In a medium saucepan, bring the bone broth, water, and soy sauce to a boil. Add the dried porcini mushrooms, reduce heat to a simmer, and cook until the porcini are tender, about 5 to 10 minutes. Remove the porcini with a slotted spoon, finely chop them, and keep the broth simmering on the stove.
- Sauté Aromatics and Mushrooms: Melt the butter in a large sauce pot or Dutch oven over medium heat. Add olive oil. Sauté the onions until tender, about 8 minutes. Add the cremini mushrooms, chopped porcini mushrooms, and garlic. Cook until mushrooms are tender and the moisture evaporates, roughly 5 minutes.
- Add Rice and Wine: Stir in the Arborio rice and sauté for a few minutes to lightly toast. Pour in the white wine and cook, stirring frequently, until the wine is fully absorbed, about 2 minutes.
- Cook Risotto with Broth: Add 1 cup of the hot mushroom broth and simmer over medium-low heat, stirring often until the liquid is absorbed (about 3 minutes). Continue adding broth one cup at a time, stirring often, and cooking until rice is creamy and just tender, about 30 minutes total.
- Finish and Serve: Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Serve immediately while warm and creamy.
Notes
- Use low sodium broth if you want to better control the salt levels.
- Stirring often helps release the rice starches, creating a creamy texture.
- You can substitute the white wine with dry vermouth or additional broth.
- For a richer risotto, add a splash of cream or an extra knob of butter at the end.
- Serve the risotto immediately for the best texture; it thickens as it cools.
Keywords: mushroom risotto, cremini mushrooms, porcini mushrooms, creamy risotto, Italian main dish, Arborio rice risotto
Find it online: https://chefmilacook.com/the-best-mushroom-risotto-recipe/
