Mushroom risotto is a comforting and creamy Italian dish made with rice, sautéed mushrooms, and a rich broth that creates an irresistible texture and flavor. This easy-to-follow recipe will help you achieve the perfect risotto at home, whether you’re cooking for a cozy dinner or entertaining guests.
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2 servings
¾ cup Risotto Rice, Arborio or Carnaroli
½ Shallot, finely chopped
1 clove Garlic, minced
8 oz Cremini Mushrooms
¼ cup Dry White Wine
2 cups Vegetable or Chicken Broth, warmed
¼ cup Heavy Cream, optional
1 tablespoon Unsalted Butter
¼ cup Parmesan Cheese, freshly grated
1 tablespoon fresh Parsley, finely chopped
Salt and pepper to taste
Extra Virgin Olive Oil
Instructions
Slice ⅓ of the mushrooms and finely mince the rest.
In a large pan over medium heat, drizzle a bit of olive oil and sautè the mushroom slices until browned. Season and set aside.
In the same pan, drizzle another bit of olive oil and sauté the shallot with the minced garlic for 1-2 minutes.
Add the mushrooms and stir in the rice. Toast for 1-2 minutes until lightly translucent.
Pour in the white wine and cook until mostly evaporated.
Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed before adding more.
Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Turn off the heat and stir in the butter, Parmesan, and heavy cream (if using). Season with salt and pepper.
Garnish with fresh parsley and the mushroom slices, and serve immediately.
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