The BEST Mushroom Risotto
User Reviews
5
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Servings
6
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Calories
463 kcal
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Course
Main Course
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Cuisine
Italian
The BEST Mushroom Risotto
Description
This mushroom risotto starts by soaking dried mushrooms to extract their flavor into a broth blend with chicken stock and water. Fresh mushrooms are sautéed first, then both mushroom types are stirred into toasted arborio rice cooked slowly with onions and garlic. White wine adds brightness, and gradual addition of the infused broth ensures the rice becomes creamy while remaining al dente.
Butter, Parmesan cheese, lemon juice, and chopped Italian parsley finish the dish, adding richness, freshness, and depth. The texture balances tender rice grains with juicy mushrooms, making it comforting yet flavorful.
This risotto pairs well with light salads or roasted vegetables as a main or side dish. For a vegetarian option, substitute the chicken broth with vegetable stock as suggested in the notes. Careful stirring and gradual broth addition are key to achieving the proper creaminess and texture.
Ingredients
- ½ ounce dried mushrooms , such as morels, porcini, or shiitake
- 5 cups water , divided
- 3 cups chicken broth
- ½ pound mushrooms , such as baby bellas, shiitake, oyster
- 1 teaspoon kosher salt , divided
- 4 tablespoons extra virgin olive oil , divided
- 2 cups arborio rice or Carnaroli rice
- 1 cup yellow onion about ½ medium onion, minced
- 2 cloves garlic , minced or pressed
- 1 cup white wine such as Sauvignon blanc, dry
- 1 teaspoon black pepper freshly ground
- 3 tablespoons butter
- ⅓ cup Parmesan Cheese grated
- 1 teaspoon lemon juice
- 2 tablespoons Italian parsley , chopped
Instructions
- Place the dried mushrooms in a medium bowl. Boil 2 cups of water and pour it over the mushrooms. Let sit for 20 minutes for the mushrooms to hydrate and the water to infuse with the mushroom flavor. Remove the hydrated mushrooms from the water and squeeze the mushrooms well. Coarsely chop the hydrated mushrooms and set aside.
- Strain the mushroom water, discarding any sand or grit, and pour into a large saucepan with the chicken broth and the remaining 3 cups of water. Bring to a simmer.
- Chop the mushrooms into thick slices. Heat 2 tablespoons of olive oil in a large, heavy dutch oven or high sided skillet over medium high heat and add the mushrooms with ½ teaspoon of kosher salt. Cook until the mushrooms begin to become tender and fragrant, about 2-3 minutes. Add the hydrated mushrooms and continue cooking while stirring occasionally, for 3-4 minutes or until the mushrooms are soft and juicy. Transfer to a bowl and set aside.
- Add the remaining 2 tablespoons of oil to the pan over medium heat. Stir in the rice so the grains are evenly coated, stirring constantly for 2-3 minutes until the rice becomes toasted and fragrant. Add the onion and garlic, and cook until the onion softens, for another 2 minutes, and season with the remaining salt. Add the cooked mushrooms and stir to combine.
- Add the wine and black pepper to the rice mixture, stirring until the wine is absorbed by the rice, about 2 minutes. Add 2 to 2 ½ cups of the warm mushroom broth and simmer, stirring about every 3 minutes until the liquid is almost all absorbed. Continue cooking and adding more broth, about ½ cup at a time, stirring as the rice absorbs the broth and the bottom of the pan begins to dry out, adding more broth so the rice doesn't stick or burn.
- After about 25 minutes, the rice should be cooked tender to the bite but with a slightly chewy center. When the rice is tender with just a scant amount of broth still in the pan, remove the rice from the heat. Add a ladle of broth and stir in the butter, Parmesan cheese, and the lemon juice. Stir until the butter and cheese melts into the last of the broth to create a creamy texture. Taste for seasoning and add more salt or pepper as needed. Sprinkle with parsley and drizzle with more olive oil if desired, and serve.
Notes
- To make this risotto vegetarian, substitute vegetable stock for the chicken broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 970mg | 40% |
| Potassium | 394mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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