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Gourmet Mushroom Risotto

This classic mushroom risotto is cooked the slow and painful way, but-oh so worth it! Perfect as an Italian main dish or side dish that complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 2935.8 kcal

Equipment

  • 1 Large Deep-Sided Saucepan Essential for cooking the risotto evenly and allowing for continuous stirring.
  • 1 Medium Saucepan For warming the broth, crucial for maintaining risotto temperature.
  • 1 Wooden Spoon or Heatproof Spatula For constant stirring, preventing sticking and facilitating starch release.
  • 1 Chef's knife For slicing mushrooms and dicing shallots.
  • 1 Cutting Board For safe and efficient ingredient preparation.

Ingredients
  

Main

  • 6 cups chicken broth or as needed
  • 3 tablespoons olive oil divided
  • 1 pound portobello mushrooms thinly sliced
  • 1 pound white mushrooms thinly sliced
  • 2 medium shallots diced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 tablespoons butter
  • 3 tablespoons finely chopped chives
  • ⅓ cup freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside. Dotdash Meredith Food Studios
  • Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes. Dotdash Meredith Food Studios
  • Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Dotdash Meredith Food Studios
  • Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes. Dotdash Meredith Food Studios
  • Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Dotdash Meredith Food Studios
  • Season with salt and pepper and serve immediately. DOTDASH MEREDITH FOOD STUDIOS

Notes

The key to a truly great risotto lies in the gradual addition of warm broth and continuous stirring. This process extracts starch from the Arborio rice, creating its characteristic creamy texture. Ensure your broth is always warm to prevent shocking the rice, which can lead to uneven cooking. For enhanced umami, consider adding a pinch of dried porcini powder or a splash of mushroom stock. When adding butter and Parmesan, do so off the heat for maximum creaminess and to prevent the sauce from breaking. Taste and adjust seasoning at the very end, as both broth and cheese contribute salt. Serve immediately, as risotto loses its ideal consistency quickly.