Mushroom risotto is a creamy and flavorful dish that’s a perfect blend of rich, savory mushrooms and creamy Arborio rice. Whether you’re looking for a comforting main course or a delectable side dish, this recipe delivers with its velvety texture and deep flavors. The combination of sautéed mushrooms, freshly grated Parmesan cheese, and perfectly cooked rice makes this dish irresistible. Plus, it’s naturally gluten-free and can be made vegetarian-friendly with just a few tweaks!

Why You’ll Love This Recipe:

Comforting and Creamy: The risotto turns out perfectly creamy with each grain of rice coated in a savory sauce.
Easy to Customize: Add in your favorite mushroom varieties or additional veggies for an extra boost of flavor.
Impressive Yet Simple: This gourmet dish looks fancy but is straightforward enough for a weeknight dinner.

INGREDIENTS YOU’LL NEED:

6 cups chicken broth (or vegetable broth for a vegetarian option)
3 tablespoons olive oil (divided)
1 pound fresh mushrooms (sliced; cremini, shiitake, or a mix for more flavor)
1 small onion (diced)
1½ cups Arborio rice (a must for risotto due to its creamy texture)
3 tablespoons butter (for richness)
⅓ cup Parmesan cheese (freshly grated for that savory touch)
Salt and pepper (to taste)
2 tablespoons chopped chives (optional for garnish)

HOW TO MAKE GOURMET MUSHROOM RISOTTO:

This recipe is all about technique. Follow these steps carefully to achieve the perfect creamy consistency.

STEP-BY-STEP INSTRUCTIONS:

Warm the Broth
Begin by heating your chicken or vegetable broth in a saucepan over low heat. Keep the broth warm throughout the cooking process, as adding cold broth will lower the cooking temperature and disrupt the creamy texture of the risotto.
Sauté the Mushrooms
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and golden, about 5-7 minutes. Once cooked, remove them from the pan and set aside.
Cook the Onions
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened and translucent, about 3-4 minutes.
Toast the Rice
Stir in the Arborio rice with the onions and cook for about 2 minutes, stirring frequently. The edges of the rice should become translucent, which means the rice is ready to absorb the broth.
Add the Broth Gradually
Begin by adding ½ cup of the warmed broth to the rice mixture, stirring continuously until the liquid is absorbed. Continue adding the broth ½ cup at a time, allowing each addition to be fully absorbed before adding the next. Stir often to release the starches from the rice, creating that signature creamy texture. This process should take about 20 minutes, and the rice should be tender yet still have a slight bite (al dente).
Incorporate the Mushrooms and Finish
Once the rice is al dente and most of the broth is absorbed, stir in the sautéed mushrooms, butter, and freshly grated Parmesan cheese. Mix until the butter and cheese have melted, creating a luxurious creamy texture. Season with salt and pepper to taste.
Serve and Garnish
Transfer the risotto to serving bowls and garnish with freshly chopped chives, if desired. Serve immediately, as risotto is best enjoyed fresh and hot.

HELPFUL TIPS:

Choose Your Mushrooms: While cremini and shiitake work wonderfully in this recipe, feel free to experiment with other varieties like oyster mushrooms or porcini for an even richer flavor.
Consistent Stirring: Stirring the risotto frequently helps release the starches from the rice, which creates that creamy texture risotto is known for.
Serve Immediately: Risotto is best served hot and fresh, as it will continue to absorb liquid and thicken as it sits.

DETAILS:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course or Side Dish
Method: Sautéing and Simmering
Cuisine: Italian
Diet: Gluten-Free, Vegetarian (with vegetable broth and without Parmesan)

NOTES:

For a vegetarian option, simply swap the chicken broth for vegetable broth and ensure your Parmesan is vegetarian-friendly.
Feel free to add a splash of lemon juice or zest at the end to brighten the flavors.
If you don’t have Arborio rice, you can use other short-grain rice like Carnaroli, but the texture may vary slightly.

FREQUENTLY ASKED QUESTIONS:

Q: Can I make this risotto vegan?
A: Yes! To make it vegan, replace the butter with a plant-based alternative and use nutritional yeast instead of Parmesan cheese.

Q: How do I know when the risotto is done?
A: The risotto is done when the rice is tender but still slightly firm to the bite (al dente), and the consistency is creamy but not too thick.

Q: Can I use any other type of rice?
A: Arborio rice is ideal for risotto because it releases starch as it cooks, which creates the creamy texture. Other short-grain rice varieties, like Carnaroli or Vialone Nano, are also good substitutes, but long-grain rice won’t give you the same result.

STORAGE INSTRUCTIONS:

Refrigerator: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat with a splash of broth or water to restore its creamy texture.
Freezer: Freezing risotto isn’t recommended as it may affect the texture, making it less creamy when reheated.

RELATED RECIPES:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Cheesy Broccoli Rice Casserole: A comforting, veggie-packed dish loaded with cheese.
Creamy Parmesan Polenta: A smooth and cheesy side dish perfect with hearty mains.
Four-Cheese Pasta Bake: A cheesy, baked pasta that’s perfect for feeding a crowd.

CONCLUSION:

Gourmet Mushroom Risotto is a deliciously creamy and rich dish that’s sure to impress. Whether you’re making it as a comforting meal for yourself or serving it as a side for guests, the depth of flavor from the mushrooms and the creaminess of the rice will make this recipe a favorite. Enjoy it hot and fresh for the ultimate indulgence!

Gourmet Mushroom Risotto

Author: Martha

Print Recipe

Description

Ingredients

Scale

6 cups chicken broth (or vegetable broth for a vegetarian option)
3 tablespoons olive oil (divided)
1 pound fresh mushrooms (sliced; cremini, shiitake, or a mix for more flavor)
1 small onion (diced)
1½ cups Arborio rice (a must for risotto due to its creamy texture)
3 tablespoons butter (for richness)
⅓ cup Parmesan cheese (freshly grated for that savory touch)
Salt and pepper (to taste)
2 tablespoons chopped chives (optional for garnish)

Instructions

Warm the Broth
Begin by heating your chicken or vegetable broth in a saucepan over low heat. Keep the broth warm throughout the cooking process, as adding cold broth will lower the cooking temperature and disrupt the creamy texture of the risotto.
Sauté the Mushrooms
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and golden, about 5-7 minutes. Once cooked, remove them from the pan and set aside.
Cook the Onions
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened and translucent, about 3-4 minutes.
Toast the Rice
Stir in the Arborio rice with the onions and cook for about 2 minutes, stirring frequently. The edges of the rice should become translucent, which means the rice is ready to absorb the broth.
Add the Broth Gradually
Begin by adding ½ cup of the warmed broth to the rice mixture, stirring continuously until the liquid is absorbed. Continue adding the broth ½ cup at a time, allowing each addition to be fully absorbed before adding the next. Stir often to release the starches from the rice, creating that signature creamy texture. This process should take about 20 minutes, and the rice should be tender yet still have a slight bite (al dente).
Incorporate the Mushrooms and Finish
Once the rice is al dente and most of the broth is absorbed, stir in the sautéed mushrooms, butter, and freshly grated Parmesan cheese. Mix until the butter and cheese have melted, creating a luxurious creamy texture. Season with salt and pepper to taste.
Serve and Garnish
Transfer the risotto to serving bowls and garnish with freshly chopped chives, if desired. Serve immediately, as risotto is best enjoyed fresh and hot.

Notes

For a vegetarian option, simply swap the chicken broth for vegetable broth and ensure your Parmesan is vegetarian-friendly.
Feel free to add a splash of lemon juice or zest at the end to brighten the flavors.
If you don’t have Arborio rice, you can use other short-grain rice like Carnaroli, but the texture may vary slightly.