Creamy Mushroom Risotto Recipe

5 from 2 votes

Treat yourself to this rich and velvety creamy mushroom risotto! This Italian classic will take your taste buds to a whole new level.

Prep Time5

Cook Time25

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: mushrooms, parmesan, risotto

Servings:

Calories: 583kcal

Ingredients

1 cup Arborio rice
1 Shallot diced small
1/4 cup White wine
32 oz Chicken stock
12 oz Mushrooms sliced
1 clove Garlic whole, cracked
3 sprigs Fresh thyme
1 cup Parmesan cheese
2 tbsp Olive oil for the shallots
2 tbsp Oilive oil for the mushrooms
4 tbsp Butter salted, for the risotto
1 tbsp Butter salted, for the mushrooms

Instructions

Add the stock to a medium-sized saucepan and set to medium heat to medium-high heat. Get the stock to a low simmer.
32 oz Chicken stock
Prepare your ingrients. Dice the shallot, slice the mushrooms (if needed), cut the butter into tablespoon sizes.
Heat a large skillet over medium heat.
Add two tablespoons of olive to the skillet, and when the oil has heated up, add the diced shallots.
1 Shallot, 2 tbsp Olive oil
Sweat the shallots until they’re transparent, maintaining proper heat so they don’t burn.
Add the rice to the skillet and toast the rice for two to three minutes, stirring constantly.
1 cup Arborio rice
Next, add the white wine to the skillet, and stir. Continue stirring as the alcohol from the wine evaporates off, about 2 to three minutes.
1/4 cup White wine
Add a ladle full of chicken stock to the risotto and start stirring using a wooden spoon or rubber spatula.
Continue to stir for about 2 to 3 minutes until the rice has absorbed most of the stock. As you’re stirring, the rice should be at a low simmer.
Repeat the process of adding a ladle of stock and stirring for a few minutes.
When you have gone through about half the stock, place a medium-sized skillet on another burner on medium-high heat
Add two tablespoons of olive oil to the skillet, and when the oil has heated, add the mushrooms.
12 oz Mushrooms, 2 tbsp Oilive oil
Cook the mushrooms for about 3 to 4 minutes until the oil has been absorbed and you can see that the mushrooms are starting to shrink up a bit.
Add a tablespoon of butter, the fresh thyme, and the crushed garlic clove to the pan of mushrooms and continue to cook for five to 6 more minutes, about 10 minutes total.
1 clove Garlic, 3 sprigs Fresh thyme, 1 tbsp Butter
While you’re cooking the mushroom, continue to add the chicken stock every 2-3 minutes and keep stirring.
When you have finished adding the remaining stock to the risotto, the mushrooms should be done. They should look rendered down, have a beautiful sheen from the butter, and have some caramelization.
Remove the mushrooms from the heat.
When the risotto rice has reached an al dente, add the butter to the skillet and stir to combine well.
Add about 2/3 of the carmelized mushrooms to the skillet and mix to combine.
Add the parmesan cheese and mix to combine well. Continue to stir all the while as the rice will continue to absorb all this flavor.
When the cheese has been completely incorporated, place a portion of the mushroom risotto on a plate or small bowl.
Smack the bottom of the plate or shake back and forth to allow the risotto to spread evenly.
Garnish with some of the caramelized mushrooms and optionally top with some additional parmesan cheese and serve.

Notes

Storage

If you have leftover risotto, allow it to cool to room temperature, then store it in an airtight container and refrigerate for up to three days.

Reheating

The best way to reheat this quickly is using the microwave. Reheat until hot.

If you want to do it on the stovetop, place the leftover risotto in a pot and add a bit of stock (or water) and reheat.

Nutrition