Quick & Easy Mushroom Risotto Recipe – A Comforting Italian Classic Made at Home

Few dishes offer the comforting richness of a creamy mushroom risotto. Imagine tender, creamy rice infused with the earthy flavors of sautéed mushrooms and the subtle tang of white wine, all topped with a sprinkling of fresh herbs and a generous shaving of Parmesan cheese. This risotto is the perfect balance of smooth texture and complex flavor, making it a luxurious yet achievable meal for any home cook.

Photo byNick Davies

Mushroom risotto, a beloved Italian classic, originates from the Northern regions of Italy, particularly from Milan. Risotto has a reputation for being labor-intensive, but this recipe simplifies the process, allowing even beginners to achieve that perfect creamy texture without sacrificing flavor. The secret to a delicious risotto lies in slowly cooking the Arborio rice while gradually adding broth, allowing the rice to absorb each ladleful of liquid, resulting in a dish that’s creamy yet not overly heavy.

Creamy Mushroom Risotto Recipe – The Ultimate Comfort Dish

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 cup dry white wine (optional, or substitute with more broth)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 10 oz mushrooms (a mix of cremini, shiitake, and button mushrooms for depth of flavor)
• ½ cup grated Parmesan cheese
• Fresh parsley or thyme for garnish
• Salt and pepper to taste

Instructions:

1. Prep the Mushrooms: Start by cleaning and slicing the mushrooms. Heat the olive oil in a large pan over medium heat, and sauté the mushrooms until golden brown, about 5-7 minutes. Remove from the pan and set aside.
2. Sauté the Aromatics: In the same pan, melt the butter and add the chopped onion. Cook until translucent, about 3 minutes, then add the garlic and sauté for another minute until fragrant.
3. Toast the Rice: Add the Arborio rice to the pan and stir to coat it with the butter and oil, allowing it to toast slightly for about 1-2 minutes. This step adds a nutty flavor to the risotto.
4. Add the Wine: Pour in the white wine, stirring until it’s mostly absorbed by the rice. If you’re skipping the wine, just start with the broth.
5. Simmer and Stir: Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the broth is mostly absorbed before adding more. This process will take about 18-20 minutes, and the rice should become creamy but still have a slight bite (al dente).
6. Add the Mushrooms: Once the rice is nearly done, stir the sautéed mushrooms back into the risotto. Add salt and pepper to taste.
7. Finish with Cheese: Turn off the heat and stir in the grated Parmesan cheese, which will melt into the risotto, making it even creamier. Let the risotto rest for a minute before serving.
8. Garnish and Serve: Top with freshly chopped parsley or thyme and an extra sprinkle of Parmesan for that perfect finishing touch.

Pro Tips for Perfect Risotto:

• Patience is key! Stirring continuously helps the rice release its starch, which is what makes risotto so creamy.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Love truffles? Drizzle a bit of truffle oil on top for an extra luxurious twist.
• Don’t rush the process; the gradual addition of broth is essential to achieving the perfect texture.

What to Pair with Your Creamy Mushroom Risotto

This creamy mushroom risotto pairs beautifully with a light salad, like an arugula salad with a lemon vinaigrette, or roasted vegetables for added crunch. For drinks, a crisp white wine like a Pinot Grigio or Sauvignon Blanc complements the risotto’s rich creaminess.

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Sources:

Family recipe