International Cuisine > Italian Cuisine > Risotto Dishes > Mushroom Risotto Recipe

Classic Mushroom Risotto

Indulge in the creamy perfection of this classic mushroom risotto. This recipe guides you through each step, ensuring a delicious and authentic Italian experience. Using fresh ingredients and proper technique, you'll create a risotto that is both rich in flavor and satisfyingly comforting.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4-6
Ingredients
  • 1 ½ cups Arborio Rice
  • 1 ounce Dried Porcini Mushrooms
  • 1 pound Fresh Mixed Mushrooms (Cremini, Shiitake, Oyster)
  • 6 cups Vegetable Broth
  • 3 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 medium, finely chopped Yellow Onion
  • 2 cloves, minced Garlic
  • ½ cup Dry White Wine
  • ½ cup, plus more for serving Grated Parmesan Cheese
  • 2 tablespoons, chopped Fresh Parsley
  • to taste Salt
  • to taste Black Pepper

Prepare the Mushrooms and Broth

Begin by soaking the dried porcini mushrooms in 2 cups of hot water for about 20-30 minutes, or until softened. Remove the mushrooms, reserving the soaking liquid. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth to remove any grit. Add the strained liquid to the vegetable broth and keep warm in a saucepan over low heat. Clean and slice the fresh mushrooms.

Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Toast the Rice

Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. The rice should become slightly translucent around the edges. This toasting process helps prevent the rice from becoming mushy.

Deglaze with Wine

Pour in the dry white wine and stir constantly until it is completely absorbed by the rice. This usually takes about 1-2 minutes. The wine adds acidity and depth of flavor to the risotto.

Add the Mushrooms

Add the sliced fresh mushrooms and the rehydrated porcini mushrooms (chopped) to the pot. Cook until the mushrooms have released their moisture and are slightly browned, about 5-7 minutes.

Cook the Risotto

Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each ladleful of broth is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente (slightly firm to the bite). Stir frequently to prevent sticking.

Finish and Serve

Once the risotto is cooked, remove it from the heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately. Offer additional Parmesan cheese at the table.

Nutrition Facts Estimated per 100g of product

Please note that the following is an estimate, and the actual nutrition content may vary based on specific ingredients and quantities used.
Calories: 150-180
Protein: 4-6g
Fat: 5-7g
Carbohydrates: 20-25g
Fiber: 1-2g

Other Important Considerations for Nutrition

Using low-sodium broth will reduce the sodium content. Consider adding other vegetables to enhance nutritional value. Parmesan cheese adds calcium and protein but is also high in sodium and fat; use it in moderation. This risotto contains carbohydrates primarily from the rice. Consider serving it as part of a balanced meal with a source of protein and vegetables.

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FAQ

  • Can I use different types of mushrooms?

    Yes, you can use a variety of mushrooms such as shiitake, oyster, or even chanterelle mushrooms. The key is to use a mix for a more complex flavor.
  • Can I make this risotto without wine?

    Yes, you can omit the wine. Just add an equal amount of broth in its place. You might also consider adding a squeeze of lemon juice at the end to brighten the flavor.
  • How do I know when the risotto is done?

    The risotto is done when the rice is creamy but still has a slight bite to it (al dente). It should not be mushy or soupy. Also, it should mound slightly on a plate.
  • What if my risotto is too thick?

    Add a little more warm broth, one tablespoon at a time, until it reaches the desired consistency.