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Classic Mushroom Risotto

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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4
Course: dinner
Cuisine: Italian
Calories: 450
Ingredients Method Notes

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

Method
 

  1. Rehydrate porcini mushrooms in 2 cups hot water for 30 minutes
  2. Strain the mushroom liquid through a coffee filter, reserving the broth
  3. Clean and slice fresh mushrooms into even pieces
  4. Heat 1 tbsp each butter and olive oil in a skillet; sauté fresh mushrooms until golden brown
  5. Season mushrooms with salt and pepper, then set aside
  6. In a heavy-bottomed pot, melt 1 tbsp butter with 1 tbsp olive oil
  7. Add diced shallots and sauté until translucent (about 3 minutes)
  8. Add minced garlic and cook for 30 seconds until fragrant
  9. Add Arborio rice to the pot, stirring to coat each grain
  10. Toast rice for 2-3 minutes until edges become translucent
  11. Pour in white wine, stirring constantly until absorbed
  12. Combine mushroom liquid with broth and keep warm
  13. Add warm broth one ladleful at a time, stirring until each addition is absorbed
  14. Continue this process for about 18 minutes, maintaining a gentle simmer
  15. Test rice for doneness - it should be al dente
  16. Remove from heat and stir in sautéed mushrooms, remaining 1 tbsp butter, and Parmesan
  17. Cover and let rest for 2 minutes
  18. Finish with fresh herbs and adjust seasoning
  19. Serve immediately in warm bowls
  20. 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