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Best Mushroom Risotto Recipe

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3.9 from 13 reviews

This BEST Mushroom Risotto Recipe is a creamy, flavorful Italian classic featuring tender Arborio rice cooked slowly in a savory mushroom-infused broth. Enhanced with mascarpone, Parmesan, garlic, and fresh herbs, it offers a rich and comforting dish perfect for impressing at home.

Ingredients

Mushroom Mixture

  • 1 lb. mushrooms (sliced and cubed, varying sizes)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large shallot (finely diced)
  • 3-4 sprigs fresh thyme
  • 2 teaspoons soy sauce (divided)
  • 3 cloves garlic (minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Risotto Base

  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • ¾ cup dry white wine
  • 5 cups chicken broth

Finishing Ingredients

  • 3 tablespoons mascarpone cheese
  • 2 tablespoons cold butter
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • Fresh parsley or chives (for garnish)

Instructions

  1. Prepare Mushrooms: Cut the mushrooms into slices and smaller cubes for varied texture. Measure out all remaining ingredients before starting.
  2. Sauté Mushrooms and Aromatics: Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add shallots, mushrooms, and thyme, cooking for 4 minutes while stirring frequently.
  3. Enhance Flavor: Stir in 1 teaspoon soy sauce, minced garlic, salt, and pepper. Cook an additional 3-4 minutes until mushrooms are golden brown and cooked through. If excess liquid remains, increase heat to medium-high and cook off the liquid, stirring continuously. Remove from heat and discard thyme stems once cooled.
  4. Infuse Broth: In a separate saucepan, warm the chicken broth over low heat. Add about 1/3 cup of the cooked mushroom mixture to the broth to infuse mushroom flavor. Cover and gently simmer.
  5. Toast Rice: In the same skillet used for mushrooms, add remaining 1 tablespoon olive oil over medium heat. Add Arborio rice, stirring continuously for 3-4 minutes until fragrant.
  6. Deglaze with Wine: Pour in the dry white wine, stirring to combine. Simmer and reduce liquid for about 5 minutes until mostly absorbed.
  7. Add Broth Gradually: Ladle warm broth over the rice one ladle at a time, stirring continuously and allowing liquid to absorb before adding more. Continue for 15-20 minutes or until rice is tender but still has slight bite, and no longer chalky. Reserve about 1 cup broth for the end as needed.
  8. Combine Mushroom Mixture: Stir the remaining cooked mushroom mixture back into the risotto. Reduce heat to low.
  9. Finish Risotto: Stir in mascarpone, cold butter, Parmesan cheese, and fresh lemon juice until creamy and well combined.
  10. Serve: Adjust consistency with a splash of reserved broth if necessary. Garnish with fresh parsley or chives and serve immediately.

Notes

  • Use a mixture of mushroom varieties for richer flavor, such as cremini, shiitake, or button mushrooms.
  • Mascarpone adds creaminess but can be substituted with heavy cream for a slightly different texture.
  • Keep broth warm throughout cooking to ensure even absorption and avoid interruptions in cooking.
  • Do not rush the stirring and gradual broth addition; patience is key to achieving the perfect creamy risotto texture.
  • For a vegetarian version, substitute chicken broth with vegetable broth and check that Parmesan cheese is vegetarian-friendly.

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