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4.84 from 6 votes

Classic Mushroom Risotto

If you are looking for a staple Mushroom Risotto recipe, you’ve come to the right place! This is hands-down THE BEST Mushroom Risotto you’ll ever try!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: Mushroom Risotto Recipe
Servings: 4 servings
Calories: 667kcal
Author: Tania Sheff

Ingredients

  • 7 cups vegetable broth
  • 4 tbsp. butter divided
  • 3 tbsp. extra virgin olive oil
  • 1 large onion diced
  • 16 oz. Baby Bella mushrooms sliced
  • 6 oz. Portobello mushrooms diced
  • 2 garlic cloves finely chopped
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 1 cup of good-quality grated Parmesan cheese
  • salt optional

Instructions

  • Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
  • Meanwhile, add the olive oil, 1 tablespoon of butter, and the diced onion to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
  • Add the mushrooms and garlic, and cook until all of the liquid evaporates and the mushrooms start to brown slightly (about 10 minutes).
  • Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
  • Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
  • Turn off the heat, and taste if your risotto needs salt.* Add some, if necessary. Stir in the remaining 3 tablespoons of butter and Parmesan cheese. Let rest for 5 minutes. Serve.

Video

Notes

Depending on the vegetable stock variety and personal preference, you may or may not need to add extra salt to this Mushroom Risotto.

HOW TO MAKE THE BEST MUSHROOM RISOTTO

The key to making the best risotto is STIRRING. Yes, there is a lot of stirring required, but oh, it is so worth it! Once you add the rice to the sautéed mushrooms, you’ll keep adding hot broth, one ladleful at a time, cooking and stirring until it absorbs and evaporates. You can’t skip past this step and just pour all of the broth in at the same time; it’ll create a different texture and you’ll need to stir it anyway because the rice will stick to the bottom. So, no cheating!

Nutrition

Calories: 667kcal | Carbohydrates: 71g | Protein: 18g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 49mg | Sodium: 544mg | Potassium: 826mg | Fiber: 4g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 348mg | Iron: 4mg