Mushroom Risotto

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COOK'S MUSHROOMS RECIPES

Creamy Gourmet Mushroom Risotto

Rich, savory, and packed with fresh mushrooms, this creamy risotto is an easy way to turn gourmet mushrooms into a comforting dinner. Blue Oyster, Chestnut, Shiitake, or a combination of your favorites all work beautifully.

Ingredients

  • 5 to 6 cups chicken or vegetable broth
  • 1 pound fresh gourmet mushrooms, sliced or torn into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1 medium shallot, finely diced
  • 3 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Additional Parmesan for serving

Recipe Details


PREP TIME


15 minutes


COOK TIME


35 - 40 minutes


SERVES


4 People


MUSHROOM


Oster | Chestnut | Shiitake

Instructions

  1. Warm the broth. 

Pour the broth into a saucepan and heat it over low heat. Keep it warm while you prepare the risotto. The broth doesn’t need to boil.

2. Brown the mushrooms.

Cook the mushrooms in batches. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add roughly half of the mushrooms and spread them into an even layer. Let them brown for a few minutes before stirring. Cook until tender with golden edges, then transfer them to a plate. Add the remaining olive oil and another tablespoon of butter and repeat with the rest of the mushrooms. Season lightly with salt and pepper and set aside.

3. Build in some flavor.

Reduce the heat to medium. Add 1 tablespoon of butter to the same pan, followed by the shallot. Cook for about 2–3 minutes, until softened. Add the garlic and thyme and cook for another 30–60 seconds.

4. Toast the rice. 

Add the Arborio rice directly to the pan. Stir frequently for about 2 minutes, allowing the grains to become lightly toasted around the edges. Pour in the white wine and cook, stirring, until most of the liquid has been absorbed.

5. Slowly add the broth.

Add about 3/4 cup of warm broth to the rice. Stir regularly while the rice gently simmers. Once most of the liquid has been absorbed, add another 1/2 to 3/4 cup of broth. Continue adding broth a little at a time, allowing each addition to absorb before adding more. Cook for approximately 20–25 minutes, or until the rice is creamy but still has a slight bite in the center. You may not use all the broth.

6. Finish the risotto. 

Fold about two-thirds of the cooked mushrooms into the rice. Remove the pan from the heat and stir in:

  • Remaining 1 tablespoon butter
  • Parmesan
  • Lemon juice
If the risotto becomes too thick, stir in another splash of warm broth. The finished risotto should slowly spread across the plate rather than hold together like mashed potatoes. 

 

7. Serve. Serve the risotto with the remaining browned mushrooms. Finish with chopped parsley, and additional salt/pepper/parmesan to taste. 

 

Cook's Mushrooms Tip

Try using a variety of mushrooms to enhance the texture and flavor. Blue Oyster mushrooms add a rich, savory flavor, while Chestnut mushrooms can add a slightly nutty flavor and firmer texture. You can add pretty much any mushroom, give it a shot! 

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