Mushroom Risotto

Cook this creamy and luscious Mushroom Risotto made just a like a five star restaurant.

Course side

Cuisine Italian

Keyword best mushroom risotto recipe, fresh mushroom risotto recipe, how to make mushroom risotto

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 456kcal

Author Beth Pierce

In a large skillet over medium to medium high heat melt 2 tablespoons butter and heat 1 tablespoon olive oil. Add the mushrooms and cook until they are golden brown stirring a couple of times. Remove from the heat.
Add 1 tablespoon butter and 1 tablespoon olive oil to a large saucepan over medium heat. Add the shallots and cook for 1 minute stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown stirring constantly; 3-4 minutes Add the wine and cook until evaporated stirring constantly.
Add the warmed chicken broth about 1/3 to 1/2 cup at a time stirring and cooking until the liquid is evaporated after each addition of broth; this steps takes between 20-25 minutes. Do not cook the last addition of broth all the way as you want it creamy. Stir in the cooked mushrooms, Parmesan cheese and if desired freshly chopped parsley. Salt and pepper to taste.

I find it best to cook the mushrooms separately. That way they cook up golden brown and don't interfere with the stirring of the rice.
Always warm the chicken broth. I use the microwave to warm mine.
The key to a good risotto is patience. A little bit of broth at a time and a lot of stirring. Don't boil the risotto. Let it simmer away the liquid while you stir.
You can use chicken broth or chicken stock.
Do not cook the last addition of broth all the way. You want to leave it a little extra creamy as you add the mushrooms, Parmesan cheese and parsley.
Please use freshly grated Parmesan Cheese. It is flavor packed and worth every red cent as my late mother used to say.
This recipe requires your undivided attention and elbow grease so for Pete's sake don't stop stirring. The stirring step can take between 20-25 minutes.
The risotto is done when it is every so slightly chewy (just a tad) and certainly not mushy.