If you ever wanted to make creamy and flavorful risotto, you can start with this recipe. Mushroom risotto is one of the best, full of flavor, earthy, and simply delicious. And it comes together in a little over half an hour!
An earthy, very flavorful risotto
Not only is this mushroom risotto one of my favorites it is very versatile.
This has wild mushrooms, the result from my latest foray into a farmer's market, a new one, which always makes me feel like there are new vegetables and fruits and herbs to try. They are a fantastic source of inspiration, always.
What is risotto?
Risotto is an Italian dish made with rice, stock, and flavorings.
It is very versatile as many vegetables (roasted beet risotto for example), types of meat, spices, stocks, and add-ons can be used. So you can make a very basic risotto with just a good stock, parmesan, and onion, such as risotto Milanese, which is many times used as a side dish.
What rice is used for risotto?
We need short-grain, glutinous rice for making this superb dish. This means that the rice has a high starch content and absorbs more liquid than your regular supermarket one.
The most common variations are Arborio, Carnaroli, and Vialonne Nano. All three do a fantastic job. You might find your favorite in time, but if this is your first time making risotto the first two are very easily found in most supermarkets and gourmets stores.
Or you can buy risotto rice (Arborio and Carnaroli) online.
Main ingredients
- Mushrooms: any types of mushrooms can be used, fresh or dried. I'm using shiitake, portobellos and dried pine mushrooms.
- Green onion or scallions.
- Rice: use an Italian rice such as Carnaroli or Arborio.
- Stock: homemade is always flavorful and healthier, but any stock you like can be used. Take into account that it will be completely absorbed, so go easy on the salt.
- Parmesan: grated cheese is a must for finishing the risotto. A good Parmesan is highly recommended, but Asiago or Reggianito can be used with very good results.
Risotto components
- Soffrito: this refers to the finely chopped onion (sometimes other ingredients are involved) that is sauteed in butter and oil at the beginning of the dish. This is essential for the overall flavor.
- Stock: a flavorful stock is exclusive to this dish and must be kept barely simmering at all times while making the risotto. So plan to have a bit more than what the recipe calls, for it will evaporate a little while you're making the risotto.
- Condiments: or add-ons, include the vegetables, spices, meats, seafood, or whatever it is that you add to the risotto to flavor it. In this recipe, we're using mushrooms, scallions, green onion, and thyme.
Steps for making a risotto
- Have ready the simmering stock.
- Saute scallions or green onions until translucent and add the chopped mushrooms.
- Add a splash of white wine, scrape any browned bits from the sauteeing and let evaporate.
- Add rice and stir to coat with the butter and oil.
- Add stock by ½ cupfuls and stir until it is almost evaporated before adding the next (image above).
- End by adding butter, cheese, and herbs (image below) and stirring quickly altogether.
- Serve immediately.
Kitchen Notes
- Mushrooms: have them cleaned and ready. You can use any combination of fresh or dried mushrooms. If dried make sure you hydrate them first.
- Soffrito: I like to use scallions, green onion or leeks when making mushroom risotto. Regular onion also works.
- Stock: I like to have it simmering slowly. Use whatever type of broth or homemade stock you want.
- Herbs: fresh thyme and parsley are my favorites with mushrooms. Chop parsley at the last moment.
- Rice: use good risotto rice, such as Arborio or Carnaroli. They are starchier and that is essential for a creamy risotto. You can buy risotto rice (Arborio and Carnaroli) online.
- Creaminess: it's key when making risotto and it is achieved by slowly cooking the grains so they release their natural starch and become part of the sauce, and al dente. The butter, in the end, is added cold, and melts coating the whole dish in a silky finish.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series 'Baking the Best' and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
Creamy Mushroom Risotto
Ingredients
Mushrooms:
- 3 cups sliced mushrooms, about 2 cups whole
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon salt , to taste
- large pinch black pepper, freshly ground
For the risotto:
- 6 cups vegetable stock, approximately
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ⅓ cup green onions, minced
- ⅛ teaspoon salt
- 2 cups risotto rice, Arborio rice, Carnaroli rice or Vialone Nano rice
- 1 teaspoon thyme leaves, loosely packed, from about 4 sprigs
- ½ cup white wine
- 4 tablespoons unsalted butter, diced and cold
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- pinch black pepper, freshly ground
- 1 tablespoon chopped green onions, or chopped parsley, to garnish
Instructions
For the mushrooms:
- In a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over high heat.
- Add 3 cups sliced mushrooms and cook for a few minutes without stirring, until they brown a little. Do this over high heat and without salt so the mushrooms brown before releasing their water. If you feel your skillet is not large enough for all mushrooms, cook them in batches.
- Add ¼ teaspoon salt and large pinch black pepper and cook for 1 more minute, stirring a little. Remove from heat and reserve.
For the risotto:
- Bring 6 cups vegetable stock to a steady, slow simmer in a saucepan. Take into account how salted it is and adjust the rest of the salt you use in the mushrooms and the risotto.
- Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a heavy pan over moderate heat.
- Add ⅓ cup green onions, sprinkle ⅛ teaspoon salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown them.
- Add 2 cups risotto rice with 1 teaspoon thyme leaves and, using a wooden or silicon spoon, stir for 1 minute, stirring constantly, making sure the grains are very well coated.
- Pour ½ cup white wine, stir once and cook until it's almost absorbed.
- Add ½ cup of broth and half of the reserved mushrooms. Stir well, reduce the heat to medium/low and cook until the liquid is almost absorbed. Then continue adding simmering broth, ½ cup at a time, and cook until it's almost absorbed before adding the next one. Stir frequently, so that the rice releases the starch and turns into a creamy mixture.
- Risotto takes 18 to 20 minutes to cook al dente, which means tender but still firm.
- Remove the pan from the heat and immediately add the reserved 4 tablespoons unsalted butter, ⅓ cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Stir vigorously to melt the butter and integrate with the rice. Add pinch black pepper, check for salt, and add more if needed.
- Transfer to a serving platter, mound the remaining mushrooms on top, 1 tablespoon chopped green onions or parsley, a drizzle of olive oil and serve immediately. Risotto waits for no one.
perfchan says
I made this tonight, having NEVER made risotto before, and IT WAS SO GOOD. This is a make-again recipe for me! I know you posted it in July, but thank you so much for sharing!!
Kate@Diethood says
Paula, all those flavors...oh my gosh! Your risotto looks wonderful!!
Anne ~ Uni Homemaker says
I adore mushrooms and this sounds absolutely sensational Paula! Risotto cake the next day? So jealous!!! 🙂