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–+ servings
mushroom risotto on a white plate

Mushroom Risotto

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (30 grams) extra virgin olive oil
  • 1 (1) onion finely chopped
  • 2 cloves (2 cloves) garlic grated
  • 1 pound (500 grams) mushrooms mixed - white mushrooms, portobello, chanterelle, or other
  • ¼ cup (10 grams) dried porcini optional
  • 1½ cups (300 grams) Arborio rice
  • ⅓ cup (80 grams) dry white wine substitute vegetable broth
  • 6 cups (1½ liters) vegetable broth
  • 3 tablespoons (45 grams) butter cold
  • ½ cup (50 grams) parmesan cheese grated, or more to taste
  • 3 tablespoons (1 handful) flat-leaf parsley chopped
  • ½ teaspoon (½ teaspoon) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper or more to taste

  • COOK THE MUSHROOMS: Soak ¼ cup dried porcini in hot water for 10 minutes.
    Rinse and chop 1 pound mushrooms into small pieces. Heat 6 cups vegetable broth in a pot and keep it warm throughout the recipe.
    Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven. Sauté 1 onion (finely chopped) for 3 minutes.
    Add 2 cloves garlic (grated) and sauté one more minute.
    Add chopped mushrooms, soaked mushrooms drained from the soaking water, ½ teaspoon salt, and ⅛ teaspoon black pepper. Cook for 5 minutes.
    sautéed mushrooms in a pot with onion and garlic
  • ADD THE RICE: Add 1½ cups Arborio rice and stir for about 2 minutes on medium-high heat until the rice has absorbed all the liquid.
    Pour in ⅓ cup dry white wine and stir until absorbed.
    adding the risotto rice to the pot with the mushrooms
  • SIMMER & STIR: Add 1 cup of vegetable broth and stir almost continuously on medium heat until the rice absorbs the liquid.
    Repeat this (adding 1 cup of broth + stirring until it absorbs it) until the rice is cooked but has a slight bite – 15 to 18 minutes.
    cooking mushroom risotto with vegetable broth
  • MAKE IT CREAMY: Turn the heat off and add ½ cup parmesan cheese, 3 tablespoons butter, and 3 tablespoons flat-leaf parsley.
    Stir for 2 minutes or until the ingredients are fully incorporated into the rice.
    If the risotto is too thick, stir in more vegetable broth. Taste and adjust for salt before serving.
    You can top it with shaved parmesan, parsley, or scallions and drizzle with balsamic vinegar glaze.
    mushroom risotto topped with shaved parmesan, scallions, and balsamic vinegar glaze
Nutrition information is for 1 large portion of mushroom risotto out of 4.
TIPS 
- Risotto rice should not be washed before cooking.
- Use hot broth; the rice will cook faster.
- Depending on the type of rice, heat intensity, how much you stir, and the size of your pot, you might need more or less vegetable broth than instructed in our recipe.
SUBSTITUTIONS
- Arborio rice: Substitute generic risotto rice, Carnaroli Rice, Roma Rice, Vialone Nano Rice, and Baldo Rice.
- Mushrooms: We use white mushrooms and chantarelle. You can also use brown, cremini, baby bella, and oyster mushrooms.
- Dried porcini: They are optional. Substitute generic dried mushrooms or leave out.
- White wine: Substitute vegetable broth.
- Butter and parmesan: To make the recipe vegan, you can use non-dairy butter and parmesan or nutritional yeast.
STORAGE
Store leftover mushroom risotto in an airtight container in the fridge for up to 3 days.
Reheat it in single portions in the microwave for 2 to 4 minutes.
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