Go Back
Mushroom Risotto Recipe

Mushroom Risotto Recipe

Creamy arborio rice simmered with mushrooms, broth, Parmesan, and herbs for a luxurious comfort dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups arborio rice
  • 8 ounces cremini mushrooms sliced
  • 1 small shallot finely chopped
  • 2 garlic cloves minced
  • 4 cups vegetable broth kept warm
  • ½ cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Heat olive oil and 1 tablespoon butter in a pan and sauté mushrooms until golden. Remove and set aside.
  2. In the same pan cook shallot until soft then add garlic.
  3. Stir in arborio rice and toast for 1–2 minutes.
  4. Pour in white wine and cook until absorbed.
  5. Add warm broth one ladle at a time stirring until absorbed before adding more.
  6. Continue until rice is creamy and tender about 18–20 minutes.
  7. Stir mushrooms back in with remaining butter and Parmesan.
  8. Season with salt and pepper and garnish with parsley before serving.

Notes

  • Always use warm broth
  • Stir gently and consistently
  • Add extra butter at the end for richness
  • Serve immediately for best texture
  • A drizzle of truffle oil elevates the flavour.