This BEST Mushroom Risotto Recipe transforms simple ingredients into a rich, savory meal that is both satisfying and elegant.
Ingredients
Scale:
1 ½ cups arborio rice
1 cup grated Parmesan cheese (plus extra for serving)
Salt and black pepper, to taste
4 cups low-sodium vegetable broth
1 cup dry white wine (optional)
2 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces mushrooms (cremini or shiitake), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
Fresh parsley, chopped (for garnish)
1 teaspoon fresh thyme (optional)
Instructions
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until soft and browned, about 5-6 minutes. Stir in the minced garlic and cook for 1 minute.
Pour in the white wine (if using) and let it simmer until mostly evaporated, about 2-3 minutes.
Stir in the arborio rice, coating it with oil and butter, and cook for 1-2 minutes until lightly toasted.
Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture, stirring frequently. Continue for about 18-20 minutes until the rice is al dente and creamy.
Once the rice has reached the desired consistency, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Remove from heat, garnish with fresh parsley and thyme, and serve immediately with extra Parmesan on the side.
