Description
This creamy mushroom risotto is a comforting Italian classic made with Arborio rice, sautéed mushrooms, garlic, fresh herbs, and Parmesan cheese. Rich in flavor and velvety in texture, it’s perfect for both elegant dinners and weeknight meals.
Ingredients
- 6 cups low sodium chicken stock (or vegetable stock)
- 3 tablespoons extra virgin olive oil, divided
- 1 yellow onion, finely diced
- 16 ounces cremini mushrooms, sliced
- 4 sprigs fresh thyme
- 1 teaspoon fresh rosemary, finely chopped
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt (divided)
- 4 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1 1/2 cups Arborio or Carnaroli rice
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons minced fresh parsley (optional)
- Additional balsamic vinegar for drizzling (optional)
Instructions
- Warm the stock in a medium saucepan over medium-low heat and keep warm.
- In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add onion and sauté for 2 minutes.
- Add mushrooms, thyme, rosemary, black pepper, and 1/2 teaspoon salt. Cook undisturbed for 3–4 minutes, then stir and cook until golden and moisture has evaporated, about 8 minutes total.
- Add garlic and cook for 1 minute. Stir in balsamic vinegar and cook for 30 seconds. Transfer mushroom mixture to a plate and remove thyme sprigs.
- Add remaining 1 tablespoon olive oil to the skillet. Stir in rice and toast for 1 minute, stirring constantly.
- Begin adding warm stock 3/4 cup at a time, stirring gently and allowing each addition to absorb before adding more. Repeat for about 25 minutes, adding remaining 1/2 teaspoon salt during the second addition.
- Once rice is al dente and creamy, remove from heat. Stir in Parmesan cheese until melted and combined.
- Fold in reserved mushrooms, saving a few for garnish.
- Taste and adjust seasoning. Serve hot topped with parsley, extra Parmesan, reserved mushrooms, and a drizzle of balsamic vinegar if desired.
Notes
- Use vegetable stock and dairy-free Parmesan for a vegetarian/vegan version.
- Stir frequently, but not nonstop — it helps develop the creamy texture.
- White wine can be added after toasting the rice for added depth.
- Add seasonal veggies or cooked proteins to make it a full meal.
- Leftovers can be refrigerated and reheated with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 10mg
