An oh so creamy, cheesy, and wonderfully comforting mushroom risotto recipe. The mushrooms add a rich, earthy flavor that really go with the big pile of fresh parmesan you’ll be piling on top.
Before culinary school, I thought risotto was this incredibly fancy, hard to make, michellin-starred dish that nobody could do right on Hell’s Kitchen so Gordon Ramsay would call them a donkey and tell them to flip off while telling them all that they can’t make a risotto.
So when I learned it’s “add broth, stir, add broth, stir, add broth, stir” until you have some creamy risotto on your hands.
Really, that’s it. How you have fooled me, FOX entertainment and Gordon Ramsay.
Mushroom risotto is actually a date night love for us, it goes great with a pan seared steak, a fresh strawberry salad, and this rich and creamy ricotta cheesecake. When I tell you the best way to someone’s heart is through their stomach, I’m not lying!
How to make mushroom risotto
First off, you want the right rice. Risotto is made with a short-grained, high-starch rice called arborio rice. If you can’t find it in your grocery store, try a specialty store or a Whole Foods or Wegmans in your area.
Arborio rice is highly starchy, which is what gives that really creamy texture and soaks up all that good chicken broth like a sponge.
Use. Good. Chicken Broth. Low sodium, but preferably homemade. You don’t want a flavorless, overly salty broth ruining 20 minutes of stirring, guys.
Mushroom risotto is just as easy as classic risotto, with just the added step of cooking then removing the mushrooms from the pan before starting the risotto part.
Use your favorite mushroom, or use several different types at once! I used cremini mushrooms (also known as baby bella) as they are so easy to come by. We’re sauteing them in delicious garlicky butter, so you know they’re gonna be good.
Do not be stingy with the cheese. Ever. I need that on a shirt.
This can be made vegetarian with vegetable broth, if you’re into that.
Here are a few mains that I love serving this risotto with:
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- 41/2-5 cups low-sodium chicken broth
- 6 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1 medium shallot or small yellow onion, finely minced
- 2 cups uncooked arborio rice
- 1/4 cup white wine
- 1/2 cup parmesan cheese, freshly grated
- Kosher salt and freshly cracked black pepper
- In a medium sized saucepan, bring broth to a simmer. Then keep over low heat until needed.
- In a large skillet over medium heat, melt 2 tbsp butter and add in mushrooms. Saute the mushrooms for 5 minutes, until they begin to gain color. Add in garlic, stirring to ensure the garlic doesn't burn, for about 2 minutes. Place the mushrooms into a bowl and set aside.
- In the large skillet, melt the 4 remaining tablespoons of butter. Add in shallots and sautee until translucent, about 2-3 minutes. Add in the rice, stirring to coat each grain with the butter for a minute. Add the quarter cup of white wine, if using, or replace with quarter cup of chicken broth.
- For the next twenty minutes, pour half a cup of chicken broth into the rice and stir it in. Let the rice soak up the broth, stirring in more chicken broth just before the pan dries out.
- When the rice is cooked through and creamy, add in the garlic mushrooms to warm them back up, and mix in the parmesan cheese. Add more than 1/2 cup of cheese if desired.
- Taste, then season with salt and pepper to taste
- Serve hot, garnish with more cheese.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 605 Total Fat: 39g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 38mg Sodium: 682mg Carbohydrates: 74g Fiber: 1g Sugar: 7g Protein: 87g