Description
This Mushroom Risotto recipe is a creamy, comforting Italian classic made with tender Arborio rice, a mix of cremini and dried porcini mushrooms, and rich bone broth. Simmered slowly and finished with Parmesan cheese and fresh parsley, it delivers deep umami flavors and a luxuriously smooth texture, perfect as a dinner centerpiece or an elegant side dish.
Ingredients
Scale
Broth and Mushrooms
- 6 cups bone broth (chicken broth or stock)
- 2 cups water
- 2 teaspoons soy sauce
- 1/2 ounce dried porcini mushrooms (rinsed in strainer)
Risotto Base
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium onions, chopped fine (about 2 cups)
- 10 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine (or dry vermouth)
Finishing
- 2/3 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
Instructions
- Prepare the broth: In a medium saucepan, combine bone broth, water, and soy sauce and bring to a boil. Add the rinsed dried porcini mushrooms, reduce heat to a simmer, and cook until the porcini are tender, about 5 to 10 minutes. Remove the porcini using a slotted spoon, finely chop them, and keep the broth simmering on the stove to use later.
- Sauté the vegetables: In a large saucepan or Dutch oven, melt the unsalted butter over medium heat and add olive oil. Add the finely chopped onions and sauté until tender and translucent, about 8 minutes. Add the cremini mushrooms, chopped porcini mushrooms, and minced garlic. Continue sautéing until the mushrooms are tender and their juices have mostly evaporated, approximately 5 minutes.
- Cook the rice: Stir the Arborio rice into the mushroom mixture and sauté for a few minutes to toast the rice slightly and coat it in the butter and mushroom flavors. Pour in the dry white wine and cook, stirring frequently, until the wine is fully absorbed by the rice, about 2 minutes.
- Simmer with broth: Begin adding the hot broth in 1-cup increments to the rice mixture. After adding each cup, simmer over medium-low heat, stirring frequently and allowing the liquid to absorb fully before adding the next cup. Continue this process until the rice is just tender and the risotto is creamy, which should take about 30 minutes in total.
- Finish the risotto: Once the rice is cooked and creamy, stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Serve the risotto immediately while hot and enjoy the rich, creamy mushroom flavors.
Notes
- To deepen mushroom flavor, soak dried porcini mushrooms in warm broth before cooking.
- Use a good quality dry white wine like Pinot Grigio or Sauvignon Blanc for the best taste.
- Stir frequently during the simmering step to prevent the rice from sticking and ensure a creamy texture.
- Adjust seasoning at the end since Parmesan and soy sauce contribute saltiness.
- Serve immediately as risotto is best enjoyed fresh and creamy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: mushroom risotto, Italian risotto recipe, vegetarian risotto, creamy mushroom rice, Arborio rice dish
