Classic Mushroom Risotto
Traditional dish · Italian
A creamy and comforting Italian rice dish made with Arborio rice, a medley of mushrooms, white wine, and Parmesan cheese.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Arborio rice1.5 cups
- Mixed mushrooms (e.g., cremini, shiitake, porcini)1 lb
- Shallots1 large
- Garlic2 cloves
- Vegetable broth or chicken broth6 cups
- Dry white wine0.5 cup
- Unsalted butter4 tbsp
- Parmesan cheese, grated0.5 cup
- Fresh parsley, chopped2 tbsp
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Clean and slice the mushrooms. Finely chop shallots and mince garlic.
- 2
Heat broth in a saucepan and keep it warm over low heat.
- 3
In a large skillet or pot, heat olive oil and 2 tbsp butter over medium heat. Add shallots and cook until softened, about 3-4 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Add the sliced mushrooms to the skillet and cook until browned and tender, about 5-7 minutes. Season with salt and pepper.
- 6
Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
- 7
Pour in the white wine and stir until it's completely absorbed by the rice.
- 8
Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed before adding the next.
- 9
Continue this process for about 18-20 minutes, or until the rice is creamy and al dente (cooked through but still firm to the bite).
- 10
Remove the skillet from the heat. Stir in the remaining 2 tbsp butter and the grated Parmesan cheese. Season with salt and pepper to taste.
- 11
Stir in the chopped fresh parsley. Serve immediately.
