Description
Mushroom Risotto is a rich and creamy one pot rice dish made with simple ingredients that deliver bold flavors. Perfectly fluffy rice, savory and earthy mushrooms, nutty Parmesan cheese, and a rich broth makes this dish comforting, flavorful, and delicious.
Ingredients
- 2 tablespoons butter
- 2 cups shiitake mushrooms or white button mushrooms, sliced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 small onion, diced
- 1 1/2 cups arborio rice
- 1/4 cup white wine
- 4 to 6 cups broth, chicken or vegetable
- 1/4 cup Parmesan cheese, grated
- 1/2 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Melt butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute.
- Add mushrooms and sauté until the moisture evaporates, about 5 minutes. Season with Italian seasoning, salt and pepper and continue cooking for another 2-3 minutes until the color of the mushrooms turns golden brown. (Note that salt will further extract more water from the mushrooms, giving them a nice brown color).
- Add onions and cook until tender, about 1 minute.
- Stir in rice and cook for 1 minute, mixing well.
- Add wine, stirring every 10-20 seconds until almost all the liquid has absorbed, about 3-4 minutes.
- Add one cup of broth and stir every 10-20 seconds so that the rice doesn't stick to the pan, while avoiding over-stirring. Cook until the liquid is completely absorbed.
- Repeat adding broth, one cup at a time, until all the broth has been added and absorbed, about 22-25 minutes. The rice should be cooked al dente. Repeat with more broth if needed (if the risotto is too dry).
- Turn off the heat and stir in parmesan cheese.
- Garnish with parsley (if desired) and serve immediately.
Notes
How to store: Transfer leftover mushroom risotto into an airtight container and refrigerate for up to 4 days.
How to reheat: Reheat risotto on the stovetop over medium-low heat until heated to the desired temperature. You may need to add a splash of broth or water to thin it out if it has thickened too much when stored in the fridge.
How to freeze: Transfer leftover risotto to a freezer-safe container or freezer bag and freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating and serving. Note that the texture will not be the same as freshly made risotto.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Italian