Description
This creamy mushroom risotto is a comforting, restaurant-quality dish made easily at home. Loaded with golden sautéed mushrooms, garlic, butter, and Parmesan, it delivers deep savory flavor and an indulgent texture without needing cream.
Ingredients
- 500 grams mushrooms, thinly sliced (about 3 mm thick)
- 250 grams mushrooms, quartered
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter (for risotto base)
- 1 garlic clove, minced
- 2 eschallots or ½ regular onion, finely chopped
- ¼ cup dry white wine (optional)
- 1¼ cups arborio rice
- 5 cups chicken broth or stock, warmed
- ½ cup heavy cream (optional)
- 2 tablespoons unsalted butter (optional)
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- Fresh chopped parsley or chives, for garnish
- Additional grated Parmesan cheese, for serving
Instructions
- Heat 1 tablespoon olive oil and 1½ tablespoons butter in a large pot over high heat. Add half the sliced mushrooms and cook undisturbed for 4 minutes. Stir and cook 1–2 minutes more.
- Add half the minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook 1 minute until fragrant. Transfer to a bowl.
- Repeat with remaining mushrooms, butter, oil, and garlic. Set some aside for garnish.
- Reduce heat to medium. Melt 1 tablespoon butter in the same pot. Add eschallots and remaining garlic. Sauté for 2 minutes until softened.
- Add wine (if using) and simmer for 2 minutes, scraping the pot. Let most liquid evaporate.
- Stir in arborio rice and cook 1 minute until edges turn translucent.
- Begin adding warm broth one ladle at a time, stirring occasionally. Let rice absorb broth before adding more. Repeat until rice is tender and risotto is creamy, about 15–18 minutes.
- Reduce heat to low. Stir in cream and optional butter, mixing vigorously for creaminess.
- Add Parmesan, salt, and pepper. Fold in half the mushrooms. Adjust seasoning as needed. Loosen with hot broth if too thick.
- Spoon into bowls, top with reserved mushrooms, chopped herbs, and extra Parmesan. Serve immediately.
Notes
- Use vegetable broth for a vegetarian version.
- Skip cream and butter at the end for a lighter dish.
- A mix of mushrooms adds more depth of flavor.
- Truffle oil makes a luxurious finishing touch.
- Don’t freeze risotto—texture will suffer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/5 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
