The BEST Mushroom Risotto Recipe

Name: The BEST Mushroom Risotto Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 6 cups bone broth (chicken broth or stock); 2 cups water; 2 teaspoons soy sauce; 1/2 ounce dried porcini mushrooms (rinsed in strainer); 4 Tablespoons unsalted butter; 2 Tablespoons olive oil; 2 medium onions (chopped fine, about 2 cups); 10 ounces cremini mushrooms (finely chopped); 2 garlic cloves (minced); 1 1/2 cups Arborio rice; 3/4 cup dry white wine (or dry vermouth); 2/3 cup grated Parmesan cheese; 2 Tablespoons chopped parsley; Salt and pepper (to taste)

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This creamy and flavorful Mushroom Risotto recipe combines a blend of cremini and dried porcini mushrooms with Arborio rice, slowly cooked in a savory broth until tender and rich. Enhanced with Parmesan cheese and fresh parsley, this comforting dish is perfect for a satisfying vegetarian meal.

55 min

cook 45 min

Italian

4.4 (69)

Ingredients

Instructions

Bring the bone broth, water, and soy sauce to a boil in a medium saucepan. Add the rinsed dried porcini mushrooms and reduce the heat to a simmer. Cook until the porcini mushrooms are tender, about 5-10 minutes. Remove the porcini mushrooms with a slotted spoon, finely chop them, and leave the broth simmering on the stove.
In a large sauce pot or Dutch oven, melt the butter over medium heat. Add the olive oil and then the finely chopped onions. Sauté the onions until tender, approximately 8 minutes. Add the cremini mushrooms, chopped porcini mushrooms, and minced garlic. Continue sautéing until the mushrooms are tender and their juices have evaporated, about 5 minutes.
Stir the Arborio rice into the mushroom mixture and sauté for a few minutes to toast the rice slightly. Pour in the white wine and cook, stirring frequently, until the wine has been fully absorbed by the rice, about 2 minutes.
Begin adding 1 cup of the hot broth mixture to the rice. Simmer over medium-low heat, stirring often, until the liquid is mostly absorbed, about 3 minutes. Continue adding broth one cup at a time, stirring frequently, and allowing it to absorb before adding more. Cook until the rice is just tender and the risotto is creamy, approximately 30 minutes.
Once the risotto has reached a creamy consistency and the rice is tender, stir in the grated Parmesan cheese and chopped parsley. Season with salt and freshly ground black pepper to taste.
Spoon the risotto onto plates or bowls and enjoy immediately while warm and creamy.