Print

Mushroom Risotto Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

This creamy Mushroom Risotto recipe is a comforting Italian-inspired main dish featuring a rich blend of sautéed mushrooms, Arborio rice, and Parmesan-style cheese. The dish combines tender, flavorful mushrooms with creamy risotto cooked on the stovetop, finished with optional heavy cream and fresh herbs for added depth and freshness.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4–5 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Ingredients

Mushrooms

  • 1 lb mushrooms, thinly sliced
  • ½ lb mushrooms, quartered
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2 minced garlic cloves
  • ½ tsp salt
  • ½ tsp black pepper

Risotto

  • 1 tbsp butter
  • 1 minced garlic clove
  • 2 finely chopped shallots
  • 1¼ cups uncooked Arborio rice
  • 5¼ cups warm low-sodium vegetable stock, divided

To Finish

  • ½ cup heavy cream (optional)
  • 2 tbsp butter (optional)
  • ½ cup finely grated Parmesan-style cheese (made with microbial or vegetable enzymes)
  • Salt and pepper to taste

For Serving

  • Chopped parsley or chives

Instructions

  1. Prepare the mushrooms: Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a heavy pot over medium heat. Brown the mushrooms in batches to ensure they have enough room to sear properly. Season with the 2 minced garlic cloves, ½ teaspoon salt, and ½ teaspoon black pepper. Once browned, transfer the mushrooms to a plate and set aside.
  2. Sauté aromatics and rice: In the same pot, melt 1 tablespoon of butter. Add the minced garlic clove and finely chopped shallots, cooking until softened and fragrant. Pour in ¼ cup of the warm vegetable stock, scraping up any browned bits from the bottom of the pot to enhance flavor. Stir in the Arborio rice and cook for 1–2 minutes until the edges of the grains become translucent.
  3. Cook the risotto: Gradually add the remaining vegetable stock in stages, stirring regularly. Allow most of each addition to absorb into the rice before adding the next. Continue this process until the rice is creamy and tender but still has a slight bite to it, approximately 25–30 minutes.
  4. Finish the dish: Stir in most of the reserved sautéed mushrooms, the grated Parmesan-style cheese, and the optional ½ cup heavy cream and 2 tablespoons butter for extra richness. Taste and adjust the seasoning with salt and pepper as needed. Serve the risotto garnished with the remaining mushrooms and fresh chopped parsley or chives.

Notes

  • Add a splash of warm vegetable stock if the risotto thickens before serving to maintain a creamy texture.
  • Using low-sodium vegetable stock allows better control over the final saltiness of the dish.
  • The Parmesan-style cheese used is made with microbial or vegetable enzymes, suitable for vegetarian diets.
  • Cook the mushrooms in batches to ensure they brown evenly and don’t steam.

Find it online: https://allcookedup.com/mushroom-risotto-recipe/