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Mushroom risotto in dinner bowls with a spoon next to a glass of white wine and garnished with fresh parsley.
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4.50 from 4 votes

Mushroom Risotto

Two kinds of mushrooms, arborio rice, and just the right amount of nutty parmesan cheese come together in this deeply savory, delightfully creamy risotto.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 people
Author: Julie Chiou

Equipment

Ingredients 

  • 3 tablespoons (42 g) butter divided
  • 1 onion diced
  • 1 ½ cups (129 g) portobello mushrooms sliced
  • 1 cup (226 g) fresh shiitake mushrooms
  • 2 cloves garlic minced
  • Fresh thyme
  • ¾ cup (150 g) arborio rice
  • ⅓ cup (79 ml) white wine
  • 2 cups (473 ml) chicken broth plus more if needed
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Handful of parsley

Instructions

  • In a large skillet, melt 2 tablespoons (28g) of butter over medium high heat and sauté the onions until tender, about 5 minutes.
    1 onion, 2 tablespoons butter
  • Add in the fresh mushrooms and sauté until they turn tender.
    1 ½ cups portobello mushrooms, 1 cup fresh shiitake mushrooms
  • Add in the garlic and thyme and saute until fragrant, less than a minute.
    2 cloves garlic, Fresh thyme
  • Add the rice to the skillet and toast them by stirring until they start to turn translucent, about 3 minutes.
    ¾ cup arborio rice
  • Add the white wine and deglaze the bottom of the skillet. Continue to stir to cook the rice until wine has mostly disappeared.
    ⅓ cup white wine
  • Heat up chicken broth in microwave for 15-20 seconds then add the warm chicken broth to the skillet ½ cup at a time, stirring until it has disappeared. You may not use all the chicken stock, if it's starting to look like the arborio rice is not sopping up the liquid anymore, stop.
    2 cups chicken broth
  • Add the remaining butter to the skillet along with the Parmesan cheese. Stir until all has melted and well incorporated.
    ½ cup freshly grated Parmesan cheese, 1 tablespoons butter
  • You may cover the skillet with a lid to let the arborio rice cook in the liquid some more, but that might not be necessary in your case.
  • Season with salt and pepper.
    Salt and pepper to taste
  • Serve and garnish with parsley.
    Handful of parsley

Nutrition

Serving: 1 serving | Calories: 517 kcal | Carbohydrates: 78 g | Protein: 12 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 37 mg | Sodium: 948 mg | Potassium: 497 mg | Fiber: 4 g | Sugar: 3 g

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