Mushroom Risotto
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Mushroom Risotto
This mushroom risotto is creamy, earthy, and worth the stir. Arborio rice releases its starch slowly as you add warm broth one ladle at a time, building a rich, velvety texture without any cream. Browned mushrooms and a finish of Parmesan and butter carry the flavor. Keep the broth hot beside the pan and plan to stand and stir for about 20 minutes. The payoff is restaurant-quality risotto at home.
Ingredients
- 1 1/2 cups Arborio rice
- 6 cups chicken or vegetable broth
- 1 pound cremini mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for serving
Directions
- Warm the broth in a saucepan and keep it at a low simmer beside the stove.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 6 minutes, then set aside.
- Melt 1 tablespoon butter in the same pan. Add the onion and cook until soft, about 4 minutes, then stir in the garlic.
- Add the Arborio rice and stir for 1 minute until the edges look translucent. Pour in the wine and stir until it is absorbed.
- Add the warm broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more. Continue until the rice is creamy and al dente, about 20 minutes.
- Stir in the mushrooms, remaining 2 tablespoons butter, and Parmesan. Season with salt and pepper and serve topped with parsley.
Tips and variations
- Keep the broth hot. Cold broth shocks the rice and slows the cooking, which makes the grains cook unevenly.
- Add the broth gradually and stir often. That steady release of starch is what makes risotto creamy.
- Brown the mushrooms in a single layer and do not crowd the pan, or they steam instead of searing.
- Stop adding broth when the rice is creamy but still has a slight bite. It keeps cooking off the heat.
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Common questions
- What rice is best for risotto
- Arborio is the most common and widely available. Carnaroli and Vialone Nano also work and hold their bite well. They are high-starch rices built for risotto.
- Do I have to stir risotto constantly
- Not constantly, but often. Frequent stirring releases the starch that creates the creamy texture, so stir every minute or so as the broth absorbs.
- Can I make risotto without wine
- Yes. Replace the wine with an extra splash of broth and a small squeeze of lemon for brightness.
- How do I reheat risotto
- Warm it in a pan with a splash of broth or water, stirring until loose and creamy again. Risotto firms up as it sits, so a little liquid brings it back.
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