Mushroom Risotto

Nutty and rich in flavor, Mushroom Risotto is a dish that is more than worth the effort you'll put into it at the stove. This super creamy risotto is even more luscious with an assortment of tender, earthy wild mushrooms.

Course Main Course, Side Dish

Cuisine American, Italian

Prep Time 10

Cook Time 25

Total Time 40

Servings servings (1 heaping cup each)

Calories 399kcal

Author Meggan Hill

Ingredients

1/4 cup olive oil
2 tablespoons fresh parsley chopped, plus more for garnish, optional
4 cloves garlic minced
2 scallions sliced (2 tablespoons, white and green parts)
1 cup Arborio rice uncooked (see note 1)
16 ounces mushrooms thinly sliced (see note 2)
3 1/2 cups chicken broth or vegetable broth, warmed (see note 3)
1/2 cup grated Parmesan cheese or shredded
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

US Customary - Metric

Instructions

In a large skillet over medium heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 1-2 minutes.
Stir in rice and cook until the edges are translucent, about 3 minutes. Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.
Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, scraping browned bits from bottom of the pan, until liquid is absorbed, about 5 minutes.
Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender and mixture is moist.
Stir in cheese and vinegar and season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Garnish with minced fresh parsley.

Notes

Arborio rice: This short-grain rice has a high starch content and cooks up chewier (al dente) and creamier compared to other rice. It is named for the town of Arborio in the Piedmont region of Italy and is the easiest to find and primarily used for making risotto recipes. Other short-grained rice, such as Carnaroli rice, Vialone, Nano, or Baldo rice also have higher starch content which works well in achieving that perfect creamy texture.
Mushrooms: Choose any combination of white button mushrooms, chanterelles, portobello mushrooms, shiitakes, creminis, or oyster mushrooms, aiming for 1 pound total.
Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. For a vegetarian- or vegan-friendly substitute, use vegetable stock.
Yield: This recipe makes 5 cups of Mushroom Risotto. It's enough for 4 large servings, 1 1/4 cups each.
Storage: Store leftovers in the refrigerator for up to 4 days.

Nutrition