Mushroom Risotto

published Oct 6, 2022
christmas
Mushroom Risotto Recipe

Brimming with your favorite variety of fresh mushroom - be it cremini, shiitake, oyster, or a combination - this risotto is a highly satisfying vegetarian main dish.

Serves4

Prep10 minutes to 15 minutes

Cook40 minutes to 53 minutes

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Overhead shot of mushroom risotto in teal bowl. Glass of white wine, glass of water, at top of photo.
Credit: Photo: Christopher Testani; Food Styling: Rebecca Jurkevich; Prop Styling: Paige Hicks

I make risotto at home almost weekly, which means I’ve run through just about every iteration. My favorite, though, is mushroom risotto. Mushrooms lend so much texture and depth to the creamy Italian rice dish that it’s practically meaty — without the meat, of course. Plus, it couldn’t be simpler to make.

Mushroom risotto contains all the ingredients found in traditional risotto — aromatics, short-grain rice, white wine, broth, Parmesan cheese, and butter — plus lots of meaty mushrooms scented with fresh thyme. While you can use just one type of fresh mushroom (such as cremini, shiitake, oyster), using a combination results in the most savory flavor and hearty texture.

What Goes Well with Mushroom Risotto?

This is a satisfying meatless dinner that can stand on its own. I like to pair it simply with a green salad on the side and a glass of the white wine I used to make the recipe.

What’s the Best Mushroom for Mushroom Risotto?

Any variety of fresh mushrooms can be used for this recipe. Cremini, shiitake, and oyster are all easy-to-find options that work well, but harder-to-source mushrooms, such as chanterelle or maitake, are lovely, too. Using a few different varieties in this recipe gives this risotto extra heft and flavor, but you can also use just one.

Credit: Photo: Christopher Testani; Food Styling: Rebecca Jurkevich; Prop Styling: Paige Hicks

Mushroom Risotto Recipe

Brimming with your favorite variety of fresh mushroom - be it cremini, shiitake, oyster, or a combination - this risotto is a highly satisfying vegetarian main dish.

Prep time 10 minutes to 15 minutes

Cook time 40 minutes to 53 minutes

Serves 4

Nutritional Info

Ingredients

  • 6 cups

    low-sodium vegetable or chicken broth, or water

  • 1 pound

    fresh mushrooms, such as cremini, shiitake, oyster, or a combination

  • 1

    large shallot

  • 1/2 small bunch

    fresh thyme

  • 1 ounce

    Parmesan or Pecorino Romano cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), plus more for serving

  • 3 tablespoons

    olive oil, divided

  • 1 teaspoon

    kosher salt, divided, plus more as needed

  • 3/4 teaspoon

    freshly ground black pepper

  • 1 1/2 cups

    carnaroli, arborio, or vialone nano rice

  • 1/2 cup

    dry white wine

  • 1 tablespoon

    unsalted butter

Instructions

  1. Bring 6 cups low-sodium broth or water to a simmer in a medium saucepan over medium heat. Reduce the heat to low and keep at a very low simmer.

  2. Tear 1 pound fresh mushrooms into bite-sized pieces. (If using shiitake mushrooms, remove and discard any woody stems.) Finely chop 1 large shallot. Strip the leaves from 1/2 small bunch thyme sprigs and coarsely chop to get 1 tablespoon. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated.

  3. Heat 1 tablespoon of the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering. Add half the mushrooms in a single layer. Cook undisturbed until browned on the bottom, about 5 minutes. Season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper and cook, stirring once or twice, until the mushrooms are browned all over and tender, 2 to 3 minutes more. Transfer to a plate.

  4. Add 1 tablespoon of the olive oil to the pan and repeat cooking the remaining mushrooms with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. About a minute before the mushrooms are ready, add about 3/4 of the thyme (reserve the remaining for garnish) and sauté until fragrant, about 1 minute. Transfer to the plate.

  5. Add the remaining 1 tablespoon olive oil to the pan. Add the shallot and sauté until softened and fragrant, 1 to 2 minutes.

  6. Add 1 1/2 cups carnaroli rice, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook, stirring often, until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice. Add 1/2 cup dry white wine and simmer, stirring constantly and scraping up any browned bits that have formed on the bottom of the pan with a wooden spoon, until the wine is completely reduced and the pan is almost dry, 1 to 2 minutes.

  7. Begin incrementally adding the warm broth one ladle at a time, stirring often. Wait until the liquid has been almost completely absorbed by the rice before adding another ladle. After about 15 minutes, begin tasting the rice to gauge how far it has cooked.

  8. Continue adding broth until the rice is al dente (still has a bit of chew), the broth is creamy, and the dish has the consistency of thick porridge, 20 to 30 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space.

  9. Remove the pan from the heat. Add the reserved mushrooms, Parmesan and 1 tablespoon unsalted butter, and stir until the butter is melted. Taste and season with more kosher salt and black pepper as needed. Serve immediately, garnishing each bowl with more grated Parmesan and the reserved thyme.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.