Description
Gourmet Mushroom Risotto is a creamy, rich Italian classic that combines the earthiness of sautéed mushrooms with the luxurious texture of perfectly cooked arborio rice. This comforting yet elegant dish is versatile for any occasion, delivering deep umami flavors and a velvety mouthfeel that feels indulgent without complexity.
Ingredients
Scale
Main Ingredients
- 1 ½ cups Arborio rice
- 8 oz mixed fresh mushrooms (cremini, shiitake, and button)
- 4 cups vegetable or chicken broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Broth: Warm the broth in a saucepan over low heat and keep it at a gentle simmer to ensure it stays hot while cooking the risotto.
- Sauté the Mushrooms: In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the mushrooms and sauté them until golden brown and their moisture has evaporated, concentrating their umami flavor, about 5-7 minutes. Remove from pan and set aside.
- Cook Onion and Garlic: In the same pan, add the chopped onion and garlic. Cook gently until translucent and aromatic without browning, about 3-4 minutes.
- Toast the Arborio Rice: Add the Arborio rice to the pan with the onion and garlic. Stir constantly to coat each grain with the butter and oil, cooking for 2-3 minutes until the edges become translucent.
- Deglaze with White Wine: Pour in the white wine and stir continuously until it is almost fully absorbed by the rice, about 2-3 minutes, balancing the richness of the dish.
- Gradually Add Broth: Add the warm broth one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. Continue this process for 18-20 minutes until the rice is creamy and tender but still slightly firm to the bite.
- Finish with Cheese and Butter: When the risotto reaches the desired creamy consistency, stir in the remaining butter and grated Parmesan cheese until melted and smooth. Fold in the sautéed mushrooms. Season with salt and freshly ground black pepper to taste.
- Serve and Garnish: Spoon the risotto into bowls, garnish with chopped fresh parsley and additional Parmesan if desired. Serve immediately for best texture and flavor.
Notes
- Use fresh, quality broth to enhance the depth of flavor in the risotto.
- Stir frequently but gently to encourage the release of rice starch for a creamy result.
- Add broth gradually and cook slowly to allow flavors to develop and the rice to cook evenly.
- Keep the broth warm throughout cooking to maintain constant temperature and prevent mushiness.
- Taste and adjust seasoning carefully since Parmesan cheese adds saltiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg