Mushroom Risotto
Mushroom Risotto cooks seasoned grains with aromatics and add-ins until flavorful and tender.
About This Recipe
Mushroom Risotto needs enough liquid, steady heat, and a short rest after cooking.
Let the grains finish covered so the texture stays fluffy instead of wet.
Ingredients
- ✓4 tablespoons extra-virgin olive oil
- ✓1½ pounds mixed mushrooms (chopped)
- ✓¾ teaspoon sea salt (plus more to taste)
- ✓Freshly ground black pepper
- ✓1 medium yellow onion (chopped)
- ✓2 garlic cloves (finely chopped)
- ✓1 tablespoon fresh thyme leaves
- ✓1½ cups uncooked Arborio rice (rinsed)
- ✓⅔ cup dry white wine
- ✓5 cups warmed vegetable broth
- ✓½ cup grated pecorino or Parmesan cheese (plus more for serving)
- ✓Chopped fresh parsley (for garnish)
Ingredient Notes
- Rice or grains: Rinse or toast when the method calls for it.
- Liquid: Use the right amount so the grains cook through without turning wet.
- Aromatics: Cook aromatics first for a deeper flavor base.
- Resting: Let rice rest covered before fluffing.
Instructions
- 1
Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
- 2
Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
- 3
Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
- 4
Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.
Katy’s Kitchen Tips
- Rinse rice when the method calls for it.
- Keep the simmer steady and covered.
- Do not stir too much while grains cook.
- Rest before fluffing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Mushroom Risotto
Serve Mushroom Risotto with salad, pickles, yogurt sauce, grilled vegetables, or a fresh herb garnish.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Too much stirring: Stirring can make grains sticky unless the dish calls for it.
- Wrong liquid level: Too much or too little liquid changes texture.
- Skipping rest time: Resting helps grains finish evenly.
- Fluffing too early: Let steam settle before fluffing.
FAQ
Can I make Mushroom Risotto ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Serving Size: 1 serving