Mushroom Risotto

This creamy risotto features plump rice and garlicky mushrooms in a velvety parmesan-spiked sauce. But take note, the creaminess comes from starchy rice, not the addition of dairy!

Course Main Course, Side Dish

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Keyword easy risotto recipe, mushroom risotto recipe, mushrooms, short grain rice

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 605kcal

Author Robin Miller

Ingredients

5 1/2 cups chicken broth vegetable broth, or mushroom broth
2 tablespoons olive oil
1 1/2 to 2 pounds cremini or white mushrooms stem ends trimmed, caps thinly sliced (for a mushroom-forward risotto, use 2 pounds)
3 tablespoons butter divided
2 shallots diced, or 1/3 cup diced yellow onion
2 cloves garlic minced
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Salt and freshly ground black pepper
1 1/2 cups uncooked arborio rice
1/2 cup dry white wine
1 cup grated parmesan cheese plus more for serving
2 tablespoons chopped fresh parsley

Instructions

Bring the broth to a simmer in a medium saucepan. Keep the broth over the heat while making the risotto.
Heat the oil in a large, wide saucepan over medium-high heat. Add the mushrooms and cook until golden and soft, about 5 minutes. Transfer the mushrooms to bowl, with any liquid from the pan.
Melt 2 tablespoons of the butter in the same pan over medium-high heat. Add the shallots and cook until soft, about 3 to 5 minutes. Add the garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds, until fragrant.
Add the rice and cook for 2 minutes, stirring constantly. Add the wine and cook until the liquid is no longer visible, scraping up any browned bits from the bottom of the pan.
Return most of the mushrooms to the pan (including any liquid from the bowl), reserving some of the mushrooms for garnish. Add enough of the simmering broth to cover the rice by about 1/2-inch.
Bring the liquid to a simmer. Reduce the heat to medium and cook until the liquid is mostly absorbed, stirring often, and ensuring nothing is sticking to the bottom of the pan.
Continue adding broth when the rice is almost dry, adding just enough to cover the rice and stirring often. Cook until the rice is tender but still al dente, about 20 minutes.
Stir in the parmesan cheese, remaining 1 tablespoon of butter, and parsley and remove the pan from the heat.
Season to taste with salt and black pepper.
Ladle the risotto into shallow bowls and top with the reserved mushrooms. Serve with extra parmesan cheese on the side.

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