Mushroom Risotto is a creamy Italian rice dish laden with mushrooms cooked using Arborio rice. A comforting vegetarian dinner in a bowl!
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Mushroom Risotto
Although risotto takes some time to prepare, it is well worth the effort! It’s not difficult; you just need to pay attention as you slowly mix in the stock, let it soak, stir some more, and continue until it’s soft. I used Baby Bella (crimini) mushrooms, but you could also use portobella, porcini, shiitake, white button, or a mix of the four. if you want more mushroom recipes try my Spinach and Bacon Stuffed Mushrooms, Tortellini In Brodo With Mushrooms and Green Bean and Mushroom Braised Chicken.
Risotto takes a little while to prepare, but the results are well worth it! It simply takes a little bit of care to get it right—you just need to slowly stir in the stock, let it soak, mix in more, and continue until it becomes soft. Although you may use portobella, porcini, shiitake, white button, or a mix of all four, I chose Baby Bella (crimini) mushrooms.
How To Know When Risotto is Done:
Tasting it is the best way to find out. When the rice is no longer white in the middle, the risotto is done. Risotto that has been cooked through but is still firm to the bite is called al dente.
Mushrooms Nutrition
A nutritious powerhouse, mushrooms are the only source of vitamin D in the vegetable section. Mushrooms are a great source of fiber, protein, and antioxidants that are low in calories. It’s interesting to note that mushrooms are always in season since they can be produced inside without the need for daylight.
What To Serve with Mushroom Risotto
Risotto has no gluten. This can be served as a main course or as a side dish with pork, chicken, or turkey.
More Mushroom Recipes You’ll Love:
- Creamy Mushroom Sauce with Bacon and Thyme
- Chicken Breasts in Creamy Mushroom Sauce
- Mushroom and Brie Baked Eggs
- Beef Tips with Mushroom Gravy
Recipe Card
Mushroom Risotto
Ingredients
- 2 cups Baby Bella crimini mushrooms, sliced
- 1 clove garlic diced
- 2 cups arborio rice
- 1 tsp olive oil
- 3 tsp butter
- 2 shallots minced
- 1 cup white wine
- 8 cups fat free vegetable stock or broth or chicken stock
- kosher salt and pepper
- 1/2 cup grated parmesan cheese
- 4 tbsp chopped parsley
Instructions
- In a small saucepan, cook the stock over low heat.
- Sauté garlic in 1 tablespoon olive oil in a medium-sized heavy sauce pan. Cook for 1 minute after adding the mushrooms, salt, and pepper.
- Cook the mushrooms for 4 minutes after adding 1/2 cup of stock or broth. Place aside.
- Set the temperature to medium-low and add the butter to the pan. Saute shallots for around 1 minute.
- Mix in the rice until it is fully covered and transparent, about 2 minutes.
- Mix in the wine, salt, and pepper until it is completely absorbed by the rice.
- Ladle 1 cup liquid into rice and stir until all stock is absorbed, about 20-25 minutes. Add another ladle and continue pouring and stirring until all broth is absorbed, about 20-25 minutes. When the middle of the rice is no longer white, the risotto is done. Risotto should be al dente and thoroughly cooked, but still firm to the taste.
- Mix in the mushrooms, parmesan cheese, and parsley before serving.
Notes
When Risotto Is Done: The easiest way to tell is to taste it. When the middle of the rice is no longer white, the risotto is done. Risotto should be al dente or completely cooked but firm to the biting.
Variations on Mushrooms: I used Baby Bella (crimini) mushrooms, but you may also use portobella, porcini, shiitake, white button, or a mix of all four.