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Mushroom Risotto

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Mushroom Risotto is a creamy, comforting Italian-inspired dish made with Arborio rice, sautéed mushrooms, and rich, savory broth. Finished with Parmesan cheese and a touch of butter, this elegant one-pot meal delivers restaurant-quality flavor at home—perfect for cozy nights or special dinners.

Ingredients

  • 1 cup Arborio rice
  • 8 oz mushrooms (cremini, shiitake, or a mix), sliced
  • 1 small onion or 2 shallots, finely chopped
  • 2–3 cloves garlic, minced
  • ½ cup white wine (optional but recommended)
  • 4 cups vegetable or chicken broth, warmed
  • 2 tbsp olive oil or butter (plus more for finishing)
  • ½ cup grated Parmesan cheese
  • Fresh thyme or parsley, for garnish (optional)
  • Salt and black pepper, to taste

Instructions

  1. Warm the broth in a saucepan over low heat.
  2. In a large pot or skillet, heat olive oil or butter over medium heat. Sauté onions or shallots until translucent.
  3. Add garlic and mushrooms; cook until browned and moisture has mostly evaporated.
  4. Stir in Arborio rice and toast for 1–2 minutes.
  5. Pour in white wine and cook until mostly absorbed.
  6. Add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
  7. Continue until rice is creamy and tender, about 20–25 minutes.
  8. Stir in Parmesan and a knob of butter. Season with salt and pepper to taste.
  9. Garnish with fresh herbs if desired. Serve immediately.

Notes

  • Vegan Option: Use olive oil and plant-based Parmesan.
  • Protein Add-Ins: Stir in cooked chicken or shrimp for a heartier meal.
  • Herb Boost: Add fresh thyme, rosemary, or sage during cooking.
  • Extra Creamy: Mix in a spoonful of mascarpone or goat cheese at the end.
  • Mushroom Variety: Try chanterelles, porcini, or portobello for deeper flavor.

Nutrition

Find it online: https://cookedbymaya.com/mushroom-risotto/