You’ll want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and Parmesan cheese.
- 2 quarts Homemade Mushroom Broth, purchased mushroom broth, or 1 quart vegetable broth, 4 cups water and 1 teaspoon kosher salt
- 1/2 yellow onion
- 1 pound fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
- Kosher salt
- 3 tablespoons salted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon garlic powder
- 2 cups white arborio rice
- 1 cup dry white wine, such as Pinot Grigio or Chardonnay (optional but recommended)
- 1 cup shredded Parmesan cheese
- For serving: Zest from 1/2 lemon, freshly ground black pepper, and fresh thyme
- Heat the broth: Make the mushroom broth (our preferred method for best flavor) and start the 15 minute simmer. OR combine 1 quart vegetable broth, 4 cups water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. The homemade broth only adds a few minutes to the cook time, so we highly recommend it! Simmer it while you complete Step 2, 3 and 4.
- Cut the vegetables: Finely mince the onion, then place it in a bowl and reserve. Slice the mushrooms (we used a mix of baby bella and baby shiitake).
- Saute the mushrooms: Add 1 tablespoon of the butter in a large skillet over medium high heat. Add the mushrooms and cook until browned, stirring occasionally: about 5 to 7 minutes depending on mushrooms. Stir in 1/4 teaspoon salt, then remove from the pan and set aside.
- Start the risotto: In the same skillet, heat the olive oil and the remaining 2 tablespoons butter over medium heat. Add the minced onion and cook for about 2 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed, about 2 minutes.
- Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. Then taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You may have some broth left over: save it for reheating leftovers.)
- Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the sautéed mushrooms. Taste and add additional kosher salt if desired. Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.
- Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. (See Make Ahead section above for tips.)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: Mushroom risotto, Mushroom risotto recipe