Mushroom risotto
Rich, creamy mushroom risotto is so simple to make but absolutely delicious and perfectly elegant making it suitable for weeknight dinners or dinner parties.
Ingredients and Substitutions
- Extra virgin olive oil.
- Onion.
- Fresh garlic cloves.
- Mushrooms. I used a variety of mushrooms. For the best flavor, I would recommend using a variety of mushrooms. Porcini mushrooms, shiitakes, chanterelle, oyster and cremini mushrooms are all good options.
- Risotto rice. Use Arborio rice or Carnaroli rice which are both short-grain rice varieties. This rice will release starch while cooking giving the risotto it’s characteristic creamy consistency.
- White wine. I used Sauvignon Blanc but any dry white wine will work. Chenin blanc, Pinot Grigio or Chardonnay are all good options.
- Chicken broth/chicken stock. Substitute with vegetable stock if you want to keep this recipe vegetarian.
- Herbs: Fresh thyme, parsley, rosemary and sage are all delicious with mushrooms.
- Butter. Unsalted butter/salted butter will both work.
- Parmesan cheese. Use a vegetarian alternative if required.
- Salt and black pepper.
- Optional: truffle oil or fresh truffles. I love adding truffle oil to any dish where mushrooms are the star. The earthy, umami it adds just boosts the mushroom’s flavor so much.
How to make mushroom risotto
- Sauté: In a large skillet or deep Dutch oven set over medium heat, heat the olive oil. Add the chopped onion and allow to sauté for a few minutes until soft and translucent. Add the garlic and mushrooms then cook over medium-high heat for a few minutes until the mushrooms start to color slightly. Add the rice and stir to combine then pour in the wine and add the fresh herbs of your choice. Allow the wine to reduce for a few minutes then slowly start adding the stock.
- Cook the risotto: Stir the stock in, ladle by ladle, stirring regularly. I also reduce the heat at this point to medium. Continue adding stock and stirring it in until the rice is al dente/tender.
- Finish: Add the butter, parmesan cheese and truffle oil if using and stir in. Season to taste then serve garnished with chopped parsley and more parmesan cheese.
Can I make this ahead?
Risotto is definitely best served immediately as it will lose its creamy texture if it stands for too long. To make it ahead, cook the rice halfway then spread onto a sheet pan and allow to cool completely. Cover and store in the fridge overnight. Transfer the cooled rice to a skillet or saucepan and continue the cooking process. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water until hot and bubbling.
Serving Suggestions
We love serving creamy risotto with seared protein like chicken, shrimp or pork tenderloin for an elevated meal. If you prefer keeping it as a vegetarian feast, adding a side dish like asparagus, broccoli or a big salad is a nice idea.
Mushroom Recipes
Servings: 6
Calories: 486kcal
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves thinly sliced
- 1½ lb (750g) mushrooms sliced
- 1 lb (500g) Arborio rice
- 1 tsp herbs of your choice fresh thyme leaves, rosemary or sage
- 1 cup white wine
- 6 cups chicken/vegetable stock
- 2 tablespoon butter
- 1 cup grated Parmesan cheese
- salt & pepper to taste
- 2 teaspoons lemon juice
- 2 tsp truffle oil optional
- parsley to garnish
Instructions
- To make the risotto, sauté the onion in the olive oil in a large skillet or deep Dutch oven set over medium heat.
- When the onion is soft, add the garlic and fry for another 20 seconds or so then add the mushrooms. Fry until the mushrooms are golden brown then add the rice.
- Stir to coat the rice in the aromatics then add the wine and herbs. Allow the wine to reduce then stir in the stock, ladle by ladle. Allow the rice to absorb the stock before adding more and stir continuously. It is this continuous stirring that creates the creaminess risotto is known for.
- When the risotto has absorbed approximately half of the liquid, start tasting it regularly as a good risotto can quickly be ruined by over cooking. Your risotto might also not need all the stock or it might need more, it all depends on the rice’s absorbency.
- When the risotto is cooked to your preference, stir in the butter and Parmesan and season to taste with lemon, salt and pepper. Add the truffle oil, if using.
- Garnish with fresh parsley then serve with more parmesan cheese.
Notes
I am aware that not everyone has the luxury of cooking with fresh truffles. You can substitute all the truffles in this recipe with 1-2 teaspoons of black truffle oil. Buy your truffle oil from a reputable source as often the oil is simply infused with truffle essence and not real truffles.
Nutrition
Calories: 486kcal | Carbohydrates: 73g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 245mg | Potassium: 581mg | Fiber: 4g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 5mg
Tried this recipe?Let us know how it was!
More risotto recipes you will love:
Pumpkin risotto with haloumi pops and chili syrup
Cauliflower risotto with truffle oil
It is the first time I cooked fresh truffles and followed your recipe , super delicious ?, now we are addicted and as you said it is a must try/ cook at least once , we’ve made plans to buy real truffles and cook once a month .In addition to your recipe I only added a bit of cooking cream and sour cream .
Delicious!
Not that I could afford a truffle, any colour, but the word “punnet” totally drove me right off the ledge! LOL Have a little French, but never heard that word before in thousands of recipes! LOL. i.e small pack? Gave it a 3 star, only because i will never be able to make it. Cheers
Haha, yep a punnet is a small pack of mushrooms/strawberries/etc. It’s an often-used word especially used by British cooks. And don’t worry, if I hadn’t been sent those truffles, I would also not be able to afford them. Truffle oil will give you a good result too!
Whoa. Those truffles stopped me in my tracks. And you definitely celebrated them by incorporating them into this creamy risotto. Risotto is my fall comfort food staple and I’m so envious of these babies. So, so good!
Mine too! I simply love risotto. These truffles were such a joy to work with, definitely something every cook should experience. 🙂
Yum! I am definitely saving this recipe for those cool fall days.
It’s definitely a good one for cool days Sam! 🙂
This risotto looks so luscious. Could I add some porcinis too?
Thanks Barbara. Yes, of course, If you’re using dried, just soak them in the stock with the truffles. If using fresh, simply slice and use as directed.
This looks so spectacular. Definitely a luxurious meal. I’m sure I’ll never make it with fresh truffles but it looks so delicious and creamy, I’ll just have to hunt down a good truffle oil. Your pictures are lovely too!
Thanks so much Jenni!
Oh! This is just gorgeous… your photography (those truffles!) and this recipe! I have to admit, I’ve not cooked with truffles before. Oil, yes, but I know it’s not the same. Why have I not done this?! This is my comfort food right here Alida. Sublime! Thank you for this!
Oh, thanks so much Traci! If you can find some fresh truffles, you must give them a go! They are something else. 🙂 x
I never cook with fresh truffles but would love to try it sometime. This looks creamy and delicious with all that parmesan!
Thanks Karen. It definitely is. Proper comfort food.