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Classic Mushroom Risotto

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course dinner
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 400 g mixed fresh mushrooms (cremini, shiitake, portobello)
  • 30 g dried porcini mushrooms
  • 6 cups vegetable or chicken broth
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 medium shallot or small onion, finely diced
  • 3 cloves garlic, minced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • ¾ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh thyme or parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • Rehydrate porcini mushrooms in 2 cups hot water for 30 minutes
  • Strain the mushroom liquid through a coffee filter, reserving the broth
  • Clean and slice fresh mushrooms into even pieces
  • Heat 1 tbsp each butter and olive oil in a skillet; sauté fresh mushrooms until golden brown
  • Season mushrooms with salt and pepper, then set aside
  • In a heavy-bottomed pot, melt 1 tbsp butter with 1 tbsp olive oil
  • Add diced shallots and sauté until translucent (about 3 minutes)
  • Add minced garlic and cook for 30 seconds until fragrant
  • Add Arborio rice to the pot, stirring to coat each grain
  • Toast rice for 2-3 minutes until edges become translucent
  • Pour in white wine, stirring constantly until absorbed
  • Combine mushroom liquid with broth and keep warm
  • Add warm broth one ladleful at a time, stirring until each addition is absorbed
  • Continue this process for about 18 minutes, maintaining a gentle simmer
  • Test rice for doneness - it should be al dente
  • Remove from heat and stir in sautéed mushrooms, remaining 1 tbsp butter, and Parmesan
  • Cover and let rest for 2 minutes
  • Finish with fresh herbs and adjust seasoning
  • Serve immediately in warm bowls
  • Garnish with additional Parmesan if desired

Notes

  • The quality of your broth significantly impacts the final flavor, so use homemade if possible
  • Don't rush the cooking process—slow, steady stirring creates the creamy texture
  • Warm your serving bowls before plating to keep the risotto at the perfect temperature
  • Leftover risotto can be formed into balls, breaded, and fried to make arancini
  • For a time-saving tip, sauté the mushrooms a day ahead and refrigerate until needed
  • The risotto should have a flowing consistency—if it becomes too thick, add a splash of hot broth
  • For maximum flavour, use a combination of mushroom varieties rather than just one type