Mushroom Risotto

4.86 from 7 votes

This creamy mushroom risotto is warm, rich and packed with savory depth. Made with fresh mushrooms, parmesan and cream, it’s comfort food with a touch of elegance. Whether you serve it as a main or a side, it’s sure to satisfy.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Italian

Keyword: Mushroom

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

2 Cups mushrooms shiitake and/or cremini, sliced
1 Cup heavy cream
3 1/4 Cups chicken stock or vegetable stock
2/3 Cup chardonnay
1 Cup rice arborio
1 Cup parmesan cheese freshly grated
6 Tablespoons butter
2 shallots small, minced
3 Cloves garlic minced
2 Sprigs thyme fresh
2 Tablespoons lemon juice
1/4 Teaspoon salt
1/4 Teaspoon black pepper freshly ground

Optional Garnishes

lemon slices or wedges roasted
parmesan cheese freshly grated

Instructions

Heat the broth in a small saucepan so that it is hot but not boiling
In a large skillet on medium high heat, melt 3 Tablespoons of butter, add in the shallots and a sprig of thyme, and cook until shallots are translucent.
Add mushrooms and cook until the mushrooms and shallots start to brown. Add in the garlic and season with a little salt and pepper. Once the mixture is golden brown, remove from heat and pour onto a plate. Set aside for later.
Return the pan to the heat, turn the stove down to medium heat and add in the remaining 3 Tablespoons of butter.
Once the butter is melted add the arborio rice and cook until the rice goes from white to translucent. This should take about 5 minutes. Turn the heat down if the rice begins to brown.
Pour in the white wine, lemon juice and add remaining sprig of thyme. Bring the dish to a simmer, stirring frequently. Once most of the liquid has been absorbed by the rice, add in 1 cup of the broth.
Following the same process as the wine, stir frequently and wait until most of the broth has been absorbed before adding in another cup of the broth. Do this until the broth is gone and the rice is tender, but with a bite (al dente). When you pour in the last ¼ cup of broth, add in the salt, pepper and half the mushroom mixture at the same time.
When the liquid has been absorbed, turn heat to low. Add in the heavy cream and freshly grated parmesan cheese. Cook this mixture for a few minutes until it is combined and the parmesan is melted.
Serve garnished with additional parmesan, fresh ground black pepper, the remaining mushrooms, and a roasted lemon slice.

Notes

Stir frequently: It helps release the rice’s starch and creates creaminess.
Use warm stock: Adding cold stock slows cooking and affects texture.
Add stock gradually: There is a reason to add the liquid bit by bit. The rice starch must be slowly released for the risotto to become creamy.
Taste for doneness: The rice should be tender with a slight bite.

Nutrition

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