Print

The BEST Mushroom Risotto Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

A creamy, flavorful mushroom risotto made with a mix of porcini and cremini mushrooms simmered in a savory bone broth, finished with Parmesan cheese and fresh parsley. This comforting Italian classic is perfect as a hearty main or elegant side dish.

Ingredients

Scale

Broth

  • 6 cups bone broth (chicken broth or stock)
  • 2 cups water
  • 2 teaspoons soy sauce
  • 1/2 ounce dried porcini mushrooms (rinsed in strainer)

Mushrooms & Aromatics

  • 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

Rice & Wine

  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine (or dry vermouth)

Finishing Touches

  • 2/3 cup grated Parmesan cheese
  • 2 Tablespoons chopped parsley
  • Salt and pepper, to taste

Instructions

  1. Prepare the broth: In a medium saucepan, bring the bone broth, water, and soy sauce to a boil. Add the dried porcini mushrooms and reduce to a simmer. Cook until the porcini are tender, 5-10 minutes. Remove the porcini with a slotted spoon, finely chop them, and keep the broth simmering on the stove.
  2. Sauté the vegetables: In a large saucepan or Dutch oven, melt the butter over medium heat and add the olive oil. Add the finely chopped onions and sauté until tender, about 8 minutes. Stir in the cremini mushrooms, chopped porcini mushrooms, and minced garlic. Continue to sauté until the mushrooms are tender and their juices evaporate, about 5 minutes.
  3. Cook the rice: Stir the Arborio rice into the mushroom mixture and sauté for a few minutes to toast it slightly. Pour in the white wine and cook, stirring often, until the wine is absorbed, about 2 minutes.
  4. Simmer with broth: Add 1 cup of the hot broth to the rice mixture and simmer over medium-low heat, stirring frequently, until the liquid is absorbed, about 3 minutes. Continue adding the broth in 1-cup increments, stirring frequently and letting it absorb before adding more, until the rice is just tender and the risotto is creamy. This process should take about 30 minutes.
  5. Finish the risotto: Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Serve immediately and enjoy!

Notes

  • Use a good quality bone broth or chicken stock for the best flavor.
  • If you don’t have porcini mushrooms, you can use all cremini, but porcini add a deeper mushroom flavor.
  • Keep the broth warm while cooking to ensure even cooking of the rice.
  • Stirring frequently helps release the rice’s starch and makes the dish creamy.
  • For a richer risotto, you can add a splash of cream or an extra pat of butter at the end.

Keywords: mushroom risotto, creamy risotto, porcini mushrooms, Italian rice dish, easy risotto recipe, comfort food, Parmesan risotto

Find it online: https://www.sanacooks.com/the-best-mushroom-risotto-recipe/