Easy Creamy Mushroom Risotto Recipe

Easy Creamy Mushroom Risotto Recipe—an Italian classic that always pleases. Earthy mushrooms and creamy Arborio rice create a flavour symphony that will transport you to Italy! 

Ingredient

– 6 cups chicken broth or vegetable broth or mushroom broth – 3 tablespoons olive oil, divided – 1 pound portobello, cremini, or white mushrooms, thinly sliced – 2 medium shallots, diced – 2 cloves garlic, minced – 1 ½ cups Arborio rice – ½ cup dry white wine – 3 tablespoons butter – 1 tablespoon finely fresh rosemary – 1 tablespoon finely chopped fresh thyme – ½ cup freshly grated Parmesan cheese – Sea salt and freshly ground black pepper to taste – Chopped fresh parsley, for garnish (optional)

Direction

Keep chicken broth warm in a saucepan over low heat. It shouldn't boil. Use two tablespoons of olive oil in a large skillet or wide pan on medium-high heat.

Step 1

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Sauté diced shallots until translucent. Add herbs and mushroom slices. Sauté until they release moisture and brown, about 8 minutes. Add garlic and cook another minute. 

Step 2

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Sprinkle salt and pepper. Cover the cooked mushroom mixture on a plate. Stir 1 tablespoon of olive oil and Arborio rice in the same saucepan or deep skillet over medium heat to coat. Toast the rice for a minute until the edges are translucent.

Step 3

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Pour in dry white wine and stir constantly until rice absorbs most of it. Pour warm broth over rice, one ladleful (¾ cup) at a time. Before adding more broth, stir continuously with a wooden spoon to absorb the liquid. 

Step 4

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Pour broth and stir until the rice is creamy and al dente, about 25 minutes. Fold in the sautéed mushrooms when the rice is nearly done (reserve a few for garnishing). 

Step 5

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After the rice is creamy and cooked to your liking, add butter and freshly grated parmigiano cheese. Melt butter and cheese and mix until risotto is creamy and well combined. Add salt and freshly ground black pepper to taste.

Step 6

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also see

also see

Best Roasted Butternut Squash Risotto Recipe