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Gourmet Mushroom Risotto

This homemade Gourmet Mushroom Risotto is a comforting dish, featuring creamy Arborio rice combined with savory mushrooms and topped with Parmesan cheese. Perfect for family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Broth
  • 6 cups chicken broth or vegetable broth Use low-sodium for better control over seasoning.
Main Ingredients
  • 1 pound fresh mushrooms, sliced Cremini, shiitake, or a mix for best flavor.
  • 1 small onion, diced Yellow onions are recommended for sweetness.
  • 1.5 cups Arborio rice Essential for the creamy texture.
  • 3 tablespoons butter Preferably unsalted for salt control.
  • ⅓ cup Parmesan cheese, freshly grated Grana Padano is a slightly nuttier alternative.
  • 3 tablespoons olive oil, divided Extra virgin is preferred for flavor.
  • to taste salt and pepper Add according to preference.
  • 2 tablespoons chopped chives Optional for garnish; fresh herbs elevate the dish.

Method
 

Preparation
  1. In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm throughout the cooking process.
  2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté until tender and golden, about 5-7 minutes. Remove from heat and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the diced onions and cook until softened, around 3-4 minutes.
  4. Stir in the Arborio rice and cook for about 2 minutes, stirring frequently, until the rice is slightly translucent at the edges.
Cooking
  1. Start adding ½ cup of the warmed broth to the rice mixture, stirring continuously until the liquid is absorbed. Continue adding broth, half a cup at a time, stirring for about 20 minutes until the rice is al dente.
  2. Stir back in your sautéed mushrooms, followed by the butter and grated Parmesan, mixing until the cheese is melted and everything is creamy. Season with salt and pepper to taste.
Serving
  1. Transfer the risotto to bowls and garnish with chopped chives if desired. Serve immediately.

Notes

Risotto is best served fresh but can sit at room temperature for an hour. For leftovers, refrigerate in an airtight container for up to 3 days. Risotto doesn’t freeze well due to its creamy texture.