Mushroom Risotto

5 from 1 vote

Slowly simmered Arborio rice becomes perfectly creamy as it absorbs rich chicken broth and a splash of white wine. Sautéed mushrooms, butter, and freshly grated Parmesan add deep, savory flavor to every bite. This classic risotto is comforting, elegant, and full of flavour.

Prep Time10

Cook Time25

Total Time35

Course: dinner, Side Dish

Cuisine: American, Italian

Keyword: easy risotto recipe, Mushroom Risotto, Mushroom Risotto Recipe

Servings: people

Equipment

1 large saucepan
1 small pot

Ingredients

1/4 cup butter + 2 tbsp for finishing (see instructions below)
4 cups cremini mushrooms roughly chopped
1 small yellow onion finely chopped
1 large garlic clove mined
2/3 cup parmesan cheese grated
1½ cups aborio rice
4 cups chicken broth salted
2/3 cup dry white wine chardonnay
1/2 tsp salt

Instructions

Melt the butter in a large saucepan over medium heat. Add the onions and cook for 2 minutes, then stir in the garlic and salt.
Add the mushrooms and cook until they are tender and reduced, and nearly all the liquid has been absorbed. About 5 minutes.
Stir in the Arborio rice. Allow it to toast for 1–2 minutes, stirring frequently to coat the grains.
Pour in the white wine to deglaze the pan. Bring to a simmer and cook for 1–2 minutes, or until the wine is mostly absorbed.
In the meantime, warm up the chicken broth in a small pot.
Add one ladle (about 1 cup) of hot broth to the rice. Reduce heat to a low simmer.
Stir gently until the liquid is almost completely absorbed before adding the next ladle. Do not rush this step with high heat; the rice needs time to absorb the liquid slowly to become tender.
Repeat this process until all the broth is used and the rice is creamy and fully cooked.
Turn off the heat. Immediately add in the last 2 tablespoons of butter and gently stir until melted then add the parmesan cheese, and mix one last time.
Stir until the risotto becomes creamy and glossy.
Serve right away and garnish with more parmesan if desired.

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