Hey fellow food lovers! Nyla here from Grill Drip, ready to share a recipe that’s near and dear to my heart – a mushroom risotto that will totally blow your mind! This isn’t your average, run-of-the-mill dish. It’s a flavor adventure waiting to happen, and I’m SO excited to bring you along for the ride.

I remember one late night, craving something comforting but also a little fancy, I started throwing things together in my kitchen. Little did I know, that experiment would lead to this amazing mushroom risotto. The rich, earthy flavors paired with the creamy texture? Pure bliss!

The aroma alone will have you hooked, and the taste? People literally do happy dances when they take their first bite. I’m telling you, it turns any meal into something special. So, grab your apron, and let’s dive into this flavor-packed mushroom risotto! I can’t wait to hear what you think.

INGREDIENTS You Need

This mushroom risotto ingredient list is all about bold flavors that actually work together! You can grab this during your normal shopping trip. Here’s what you’ll need:

Ingredients for mushroom risotto including mushrooms, onion, garlic, rice, broth, and parmesan

6 cups vegetable broth: This is the base of our risotto, so make sure it’s good quality!
2 tablespoons olive oil: For sautéing those amazing mushrooms.
1 pound mixed mushrooms (cremini, shiitake, oyster): I love using a mix for different textures and flavors.
1 medium yellow onion, finely chopped: Adds a sweet and savory base.
2 cloves garlic, minced: Because garlic makes everything better!
1 ½ cups Arborio rice: This is key for that creamy risotto texture.
½ cup dry white wine (such as Sauvignon Blanc): Adds a touch of acidity and depth.
½ cup grated Parmesan cheese: For that cheesy, umami goodness.
2 tablespoons butter: Adds richness and a silky finish.
2 tablespoons chopped fresh parsley: For a pop of freshness and color.
Salt and freshly ground black pepper to taste: Don’t be shy! Seasoning is key.
1 tablespoon truffle oil (optional): This mushroom risotto ingredient list is all about bold flavors that actually work together! For an extra touch of luxury.

No worries if you don’t have white wine – I use chicken broth all the time in my mushroom risotto. The secret that takes it from good to incredible is the mushroom mix. This is where you can play with different types.

Bold Flavor Boosters: This mushroom risotto gets its amazing taste from the combination of earthy mushrooms, rich parmesan, and a touch of white wine. They all play together beautifully!

For a shortcut on busy weeknights, buy pre-sliced mushrooms to save on prep time! Store your parmesan cheese in an airtight container in the fridge to keep it fresh for longer.

I love adding extra parmesan to my mushroom risotto for that extra kick.

Let’s Make Some!

Alright, fellow food lovers, let’s get cooking! This is my favorite part of making mushroom risotto – watch the delicious magic happen! Follow these steps, and you’ll have a restaurant-worthy dish in no time.

Heat the broth: In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat. This is important because adding cold broth to the rice will cool it down and mess with the cooking process.
Sauté the mushrooms: In a large, wide saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the mixed mushrooms and cook, stirring occasionally, until they are browned and softened. This usually takes about 8-10 minutes. Season with salt and pepper.
Add onion and garlic: Add the chopped onion to the pan with the mushrooms and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the magic starts happening!
Toast the rice: Add the Arborio rice to the pan and cook, stirring constantly, for 1-2 minutes until the grains are lightly toasted. This helps to release the starch and gives the mushroom risotto its creamy texture.
Deglaze with wine: Pour in the white wine and cook, stirring, until it is almost completely absorbed. This adds a layer of complexity to the flavor.
Add broth, one ladle at a time: Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Your mushroom risotto should smell absolutely incredible right now. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
Finish with cheese and butter: Remove the pan from the heat and stir in the Parmesan cheese, butter, and parsley. Season with salt and pepper to taste. The butter and cheese add richness and a silky smooth finish to the risotto.

While your mushroom risotto is doing its thing, get ready for some amazing aromas! In my kitchen, this mushroom risotto usually takes about 45 minutes from start to finish. Don’t worry if your mushroom risotto looks a little loose – it will thicken as it sits.

For a shortcut, you can use pre-cooked rice, but it won’t have the same creamy texture. I once accidentally added too much broth, but it still tasted amazing – just a little more like soup! This is my favorite part of making mushroom risotto – watch the magic happen!

How to Serve Up This!

People literally do happy dances when this mushroom risotto hits the table with a sprinkle of truffle oil and some extra parmesan cheese! This is the moment we’ve been waiting for – time to enjoy the fruits (or should I say, mushrooms?) of our labor!

I love to serve this mushroom risotto immediately while it’s hot and creamy. It’s perfect as a main course or as a side dish to grilled chicken or fish. A simple green salad with a light vinaigrette makes a great accompaniment.

Bold Flavor Pairings: This mushroom risotto pairs perfectly with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. The acidity of the wine cuts through the richness of the risotto and complements the earthy mushroom flavors.

This mushroom risotto is perfect for those weeknight dinners that need to be special! I also love making it for dinner parties – it’s always a crowd-pleaser.

Presentation Ideas: Serve the mushroom risotto in shallow bowls and garnish with a sprinkle of fresh parsley, a drizzle of truffle oil, and a generous grating of Parmesan cheese. A sprig of thyme or rosemary also adds a nice touch.

Leftover Transformations: If you have any leftover mushroom risotto, you can turn it into delicious risotto cakes or arancini (fried risotto balls). Just mix the risotto with some breadcrumbs and an egg, form into patties or balls, and fry until golden brown. I found some great ideas at Risotto balls with porcini mushrooms and black truffle oil.

For a fusion twist, try adding some sautéed shrimp or scallops to the mushroom risotto for a seafood version. The possibilities are endless! One time I added a dollop of mascarpone cheese on top, and it was heavenly!

FAQs:

Got questions? Don’t worry, I’ve got answers! Here are some common questions about making mushroom risotto, along with my tried-and-true tips and tricks:

Will kitchen newbies succeed with this mushroom risotto? Absolutely! This recipe is totally doable for beginners. Just follow the steps carefully and don’t be afraid to ask for help if you get stuck. The most important thing is to stir frequently and add the broth gradually.

What if I mess up my mushroom risotto? (Spoiler: it’ll still taste incredible!) Don’t stress! Even if you overcook the rice a little or add too much broth, it will still taste amazing. The beauty of risotto is that it’s very forgiving. Just adjust the seasoning and enjoy!

How can I prep this mushroom risotto for busy weeknights? You can chop the vegetables and measure out the ingredients ahead of time. You can also sauté the mushrooms in advance and store them in the fridge until you’re ready to cook the risotto. Check out this alternative recipe – Instant Pot Chicken Risotto

Can I use different types of mushrooms? Of course! Feel free to experiment with your favorite types of mushrooms. Cremini, shiitake, oyster, and porcini mushrooms all work well. Using a mix of different mushrooms adds complexity and depth to the flavor. Here is another option for your review: Creamy Porcini Mushroom Risotto.

Do I have to use white wine? No, you don’t have to use white wine. If you prefer not to use alcohol, you can substitute it with more vegetable broth or chicken broth. Just make sure to add a squeeze of lemon juice or a splash of white wine vinegar to brighten up the flavor.

How do I know when the risotto is done? The risotto is done when the rice is creamy and al dente, meaning it’s still slightly firm to the bite. It should have a slightly loose consistency, but it will thicken as it sits.

Can I make this mushroom risotto vegan? Yes, you can easily make this risotto vegan by using vegan parmesan cheese, vegan butter, and vegetable broth. You can also add some nutritional yeast for a cheesy flavor. Check out another vegan option with this mushroom galette.

CONCLUSION:

This mushroom risotto brings me so much joy because it’s a dish that’s both comforting and elegant. It’s perfect for a cozy night in or a special occasion. I also enjoy sharing delicious food finds on Facebook.

Finished mushroom risotto dish garnished with parsley and parmesan

My mushroom risotto Flavor Secrets:

Toast the rice: This step is crucial for developing the creamy texture of the risotto.
Use warm broth: Adding warm broth to the rice helps to maintain the cooking temperature and prevents the rice from becoming gummy.
Stir frequently: Stirring the risotto constantly helps to release the starch from the rice and creates a creamy sauce.

Here are some delicious mushroom risotto variations I’ve tested:

Truffle mushroom risotto: Add a drizzle of truffle oil to the risotto for an extra touch of luxury. This is perfect for special occasions.
Lemon mushroom risotto: Add the zest and juice of one lemon to the risotto for a bright and refreshing twist. This is great for spring and summer.
Butternut squash mushroom risotto: Add roasted butternut squash to the risotto for a sweet and savory flavor combination. This is perfect for fall.

Trust your taste buds and get creative with this recipe! There’s no right or wrong way to make mushroom risotto. I’m so excited for you to try this mushroom risotto! Happy cooking!

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mushroom risotto

Print Recipe

This creamy mushroom risotto is a comforting and flavorful dish perfect for any occasion. Arborio rice is simmered in a savory broth with earthy mushrooms and finished with Parmesan cheese for a rich and satisfying meal.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: Italian

Ingredients

Scale

1 tablespoon olive oil
1 pound mixed mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
6 cups warm vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook until softened and browned, about 8-10 minutes. Season with salt and pepper. Remove the mushrooms from the pot and set aside.
Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the rice become translucent.
Pour in the white wine and cook until it is absorbed, about 2 minutes.
Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly. Wait until the broth is absorbed before adding the next cup. Continue until the rice is creamy and al dente, about 20-25 minutes.
Stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately.

Notes

For an extra layer of flavor, try adding a splash of truffle oil at the end.