Mushroom Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 - 5 people
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Calories
649 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian, American, Italian-American Fussion
Mushroom Risotto
Description
This Mushroom Risotto uses a mix of sliced and quartered mushrooms sautéed in butter and olive oil with garlic, salt, and pepper until golden brown, enhancing both flavor and texture. The mushrooms are cooked separately then removed from the pan to preserve their caramelized color and taste before being added back to the risotto.
The risotto itself is built by cooking arborio rice with garlic, onion (or eschalot), and white wine, followed by gradual addition of warm chicken broth. This slow incorporation of liquid and gentle stirring helps the rice release its starch and develop the creamy consistency typical of risotto. Optional finishing ingredients include cream and extra butter for richness, and finely grated Parmesan cheese for savory depth.
At serving, fresh parsley or chives are sprinkled on top along with additional grated Parmesan. The final risotto ideally has a loose consistency that spreads slightly on the plate rather than holding a firm mound, balancing a tender yet slightly chewy rice texture with the umami mushrooms.
From the notes, white button or cremini mushrooms are preferred for their texture and color retention when sautéed. The recipe allows some flexibility in mushroom types. If needed, extra hot water can be added to adjust rice doneness. Leftovers keep refrigerated for several days and can be reheated with a splash of milk to restore creaminess.
Ingredients
Mushrooms:
- 500g (1 lb) mushrooms , sliced 3 mm / 1/8" thick (Note 1)
- 250g (1/2 lb) mushrooms , quartered (Note 1)
- 3 tbsp butter
- 2 tbsp olive oil
- 2 garlic minced, cloves
- 1/2 tsp salt each
- 1/2 tsp black pepper each
Risotto:
- 1 tbsp butter
- 1 garlic minced, clove
- 2 eschalot finely chopped (or 1/2 onion, or French onion
- 1/4 cup white wine Note 2, dry
- 1 1/4 cups arborio rice , uncooked
- 5 cups chicken broth low sodium, warm (Note 3, or chicken stock
Finishes:
- 1/2 cup cream , optional but recommended(Note 4)
- 2 tbsp (30g) butter , optional (Note 4)
- 1/2 cup Parmesan Cheese , finely grated
- 1/2 tsp salt each
- 1/2 tsp black pepper each
Serving:
- parsley finely chopped, or chives
- parmesan , freshly grated
Instructions
Garlic Butter Mushrooms
- Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).
- Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.
- Repeat with remaining mushrooms, then remove.
Risotto
- Turn heat down to medium. In the same pot, melt butter then add garlic and onion.
- Cook 2 minutes until onion is translucent but not golden.
- Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.
- Add rice and stir for 1 minute until semi translucent.
- Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).
- Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6).
Finishes
- Add cream and butter, stir vigorously to make creamy.
- Stir in parmesan, salt and pepper.
- Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).
- Reheat remaining mushrooms (I microwave).
- Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)
- Garnish with parsley if using, and extra parmesan. Serve immediately!
Notes
- Use a combination of sliced and quartered mushrooms like white button or cremini for varied texture in the dish.
- Cook mushrooms separately until golden to preserve flavor and color before combining with the risotto.
- If rice is undercooked after all broth is used, add hot water in increments to achieve desired texture.
- Leftovers refrigerate well for 3-4 days and reheat with a splash of milk to maintain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649cal | 32% |
| Carbohydrates | 63g | 21% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 80mg | 27% |
| Sodium | 1285mg | 54% |
| Potassium | 962mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 191mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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