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Delicious, decadent, elegant, and oh-so-creamy mushroom risotto - what could be better? Honestly, not much, in my opinion. This dish is so fantastic on it's own, or paired as a side with pretty much anything (especially beef or chicken).
Risotto can be time consuming and intimidating, but it really doesn't have to be, I promise. If you're committing to stirring consistently (not constantly), then you're 90% of the way there!
This meal is great as an entrée or a side for a gorgeous grilled ribeye steak, chicken or prime rib. Serve alongside a salad for an amazing meal to entertain with.
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Why You'll Love This Recipe
- This is a restaurant-quality dish that you can absolutely make to impress guests.
- It's super filling, and the perfect cozy fall or winter meal (although it's also great in the spring/summer when mushrooms are in season!).
- The flavors are deep, complex, and very comforting.
- You'll feel like a super fancy chef making this. Love that journey for you.
Ingredients
The ingredient list is simple, but really, these mushrooms are going to go to town for you. You can use any type of mushroom mix you want, but I love shiitakes. They have such great bang for your buck in terms of flavor.
Chicken broth (5-7 cups): Provides the liquid base, cooking the rice while adding lots of flavor.
Olive oil (4 tbsp, divided): Used for sautéing the mushrooms and shallots, adding richness.
Mixed mushrooms (1 lb): Brings an earthy, umami flavor to the risotto, adding texture and depth. My personal favorite mix is cremini, shiitake
Shallots (3, minced): Adds a subtle sweetness and complexity, forming the flavor foundation for the dish.
Arborio rice (1½ cups): The star ingredient that gives risotto its creamy texture due to its high starch content.
Dry white wine (½ cup): Adds acidity, balancing the richness and enhancing the flavors.
Salt (2 tsp) and black pepper (½ tsp): Season the dish, bringing out the natural flavors of the ingredients.
Parmesan cheese (½ cup): Adds savory, umami flavor and creaminess to the risotto.
Butter (3 tbsp): Enriches the risotto, making it smooth and super decadent.
Truffle oil (2-4 tsp, optional): Provides a gourmet touch with its distinctive, aromatic flavor.
Chives (2 tbsp): Adds a fresh, mild onion flavor and brightens up the dish as a garnish.
How To Make Mushroom Risotto: Step-by-Step
Making risotto isn't difficult, but it does require some time, and some patience. Here's what we're doing.
Start by heating your chicken broth. Bring it to a simmer over medium high heat. While that's happening, start cooking the mushrooms.
Heat two tablespoons of olive oil over medium high heat in a deep sided pan, or a Dutch oven. Add the mushrooms, and cook them down. This can take anywhere from five to 15 minutes, depending on the mushrooms. Once the mushrooms are cooked, remove them from the pan and set aside.
Add another two tablespoons of oil to the same pan you cooked the mushrooms in. Add the shallots, and cook until they start to soften, about two minutes. Add the Arborio rice, and toast it for about two minutes. Add the wine, and let it absorb into the rice, stirring as you go.
Once the wine is absorbed, start adding the hot broth, one ladleful at a time, letting is absorb into the rice before adding more. Stir consistently (but not constantly), this is what helps develop the starch that makes the risotto creamy. Add the salt and pepper at this point too.
Once the rice is creamy, and al dente (it should have a slight bit to it still), you can stop adding the broth (you may not have used it all, that's ok). Add the mushrooms back to the risotto, along with the parmesan, butter and truffle oil, if using. Stir until everything is incorporated.
Serve, and garnish with chives and more parmesan.
Tips and Tricks
Use warm broth: Always keep your broth warm while adding it to the rice. Cold broth can slow down the cooking process and affect the texture.
Stir consistently, but not constantly: Stir often enough to release the starches from the rice, but don’t overdo it, as that can make the risotto too gummy.
Toast the rice: Before adding any liquid, toast the Arborio rice in olive oil. This enhances its nutty flavor and helps the grains stay separate.
Add liquid gradually: Don’t rush! Add the broth one ladle at a time, allowing the rice to absorb it fully before adding more. This is key to achieving that creamy texture.
Use quality ingredients: Since risotto is all about simple flavors, using good-quality Parmesan, wine, and mushrooms makes a big difference.
Don’t overcook the rice: The rice should be al dente—tender but with a slight bite in the center. Overcooking can make the risotto mushy.
Finish with butter and cheese: Stirring in cold butter and Parmesan at the end gives the risotto a rich, velvety finish.
Serve immediately: Risotto is best enjoyed right away, as it continues to thicken as it sits.
Adjust seasoning at the end: Taste the risotto just before serving and adjust salt and pepper as needed, especially since Parmesan can add a salty kick.
Variations
Bacon and Spinach: Smoky bacon with fresh spinach complements the earthy mushrooms.
Lemon and Thyme: Add a zesty, herbal twist to the mushrooms with lemon zest and fresh thyme.
Garlic and Parmesan: Extra garlic and Parmesan cheese for a richer, more robust flavor.
Peas and Mint: Sweet peas and fresh mint add brightness and a pop of color to the mushrooms.
Caramelized Onions and Gruyère: Sweet caramelized onions with nutty Gruyère cheese for a deeper, richer flavor.
Wine Pairings
Whether you're in the mood for red or white, we got you covered:
Chardonnay: A rich, buttery Chardonnay complements the creamy texture and earthy mushrooms.
Pinot Noir: The light body and red fruit notes of Pinot Noir pair well with the earthy depth of mushrooms.
Sauvignon Blanc: Crisp and zesty, it cuts through the richness and highlights the fresh, herbal notes.
Barolo: An Italian red with bold tannins that stands up to the richness of the dish. This is especially good if you're using truffle oil!
Champagne: Bubbles and acidity cleanse the palate, making it a fun, celebratory pairing.
Chianti: A medium-bodied red with cherry and earthy notes that match the mushrooms perfectly.
Storage and Freezing
Storing:
Refrigerate: Transfer leftover risotto to an airtight container. It will keep in the fridge for up to 3 days.
Reheat: Reheat gently on the stove with a splash of broth or water to restore its creamy texture.
Freezing
Note: risotto is definitely best eaten fresh. You can freeze it, but the texture will likely be different (not as creamy or consistent) when you thaw it.
Freeze: Place cooled risotto in a freezer-safe container or portion it into zip-top bags. Flatten the bags for easier storage. It will last in the freezer for up to 3 months.
Thaw: Thaw overnight in the fridge or reheat from frozen on the stove with a little broth, stirring until creamy. Avoid using the microwave as it can make the rice gummy.
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Frequently Asked Questions
Arborio rice is essential for risotto because of its high starch content. When cooked, the starches are released, creating the signature creamy texture that risotto is known for. Arborio rice also has a unique ability to absorb liquids while maintaining a firm, al dente center, giving risotto its perfect balance of creaminess and bite. Other types of rice don't have this same starch content or texture, so they won't achieve the same results.
No, you don’t have to stir risotto constantly, but you should stir it frequently. Stirring helps release the starch from the rice, which is key to achieving that creamy texture. However, too much stirring can make the rice too gummy. A good approach is to stir every few minutes, especially after adding broth, to ensure even cooking and a smooth consistency.
Making this mushroom risotto will take about 30 to 45 minutes from start to finish. The most time-consuming part is gradually adding the broth and stirring until the rice becomes creamy and al dente. If you include prep time for ingredients, like chopping mushrooms and shallots, it might take a bit longer.
📖 Recipe
Mushroom Risotto (with Truffle)
Equipment
- 1 deep-sided pan or Dutch oven
Ingredients
- 5-7 C chicken broth as needed
- 4 tablespoon olive oil divided
- 1 lb mixed mushrooms such as cremini, shiitake, and oyster
- 3 shallots minced
- 1½ C Arborio rice
- ½ C dry white wine
- 2 teaspoon salt
- ½ teaspoon black pepper
- ½ C parmesan cheese
- 3 tablespoon butter
- 2-4 teaspoon truffle oil optional
- 2 tablespoon chives
Instructions
- Start by heating your chicken stock until just simmering. Meanwhile, get started on the rest of the risotto.
- Add 2 tablespoon of olive oil in a large, deep-sided pan, and heat over medium high. Add your mushrooms and cook them down. This can take anywhere from 5-15 minutes depending on your mushrooms and how much moisture they have. Once the mushrooms have cooked, remove from the pan and return to the heat.
- Add the final 2 tablespoon of olive oil to the pan. Add the shallots, and cook for about two minutes, until they're just starting to soften. Add your Aborio rice, and toast (this should take about 2 minutes).
- Add the white wine, and allow the rice to absorb, stirring constantly.
- Start adding the hot chicken broth, a ladleful at a time, allowing it to absorb into the rice fully before adding more. Stir consistently. This part of the process takes time, and patience. Do not add the broth all at once! Adding it a little at a time while stirring is what helps develop the starches in the risotto, and makes it creamy. Add the salt and pepper.
- Once the risotto is creamy, and the rice is cooked but still al dente (with a slight bite in the middle), add the cooked mushrooms, the butter, the parmesan cheese, and the truffle oil, if using (see notes). The risotto should be creamy, and not able to hold it's shape. Taste for seasoning and adjust as necessary.
- Serve the risotto garnished with chives and extra parmesan. Enjoy!
Notes
- Customize the Mushrooms: Feel free to use any combination of mushrooms you like. Cremini, shiitake, and oyster mushrooms work great, but try porcini or chanterelles for something special.
- Truffle Oil: Truffle oil is optional, but it adds a luxurious touch. Start with a little and adjust to taste.
- Consistency: The risotto should be creamy and slightly loose, not thick or sticky. If it's too thick, add a bit more broth.
- Leftover Magic: Leftovers can be transformed into crispy risotto cakes. Just shape into patties, coat with breadcrumbs, and fry until golden.
- Wine Substitute: If you don't have white wine, you can use a splash of extra broth with a squeeze of lemon juice for acidity.
- Serving Suggestion: Pair this risotto with a simple green salad or roasted vegetables to balance the richness.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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