Mushroom Risotto

5 from 2 votes

Mushroom risotto is a creamy and decadent dish made with Arborio rice, mixed mushrooms, shallots, and Parmigiano Reggiano.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

2 cups Arborio rice or Carnaroli, or Vialone Nano
8 cups low-sodium chicken stock
4 tablespoons butter
2 large shallots finely diced
1/2 pound cremini mushrooms sliced
2 ounces dried mixed mushrooms reconstituted in warm water and chopped, see notes below
3/4 cup dry white wine
1/2 cup Parmigiano Reggiano grated
3 tablespoons flat-leaf parsley minced
salt and pepper to taste

Instructions

Fill a large bowl with enough warm water to completely cover 2 ounces of dried mushrooms. Once the mushrooms are reconstituted (about 5-10 minutes), dry and rough chop them. Strain and reserve 2 cups of the mushroom liquid through a fine mesh strainer or coffee filter.
In a large saucepan, combine the mushroom broth and the chicken stock and bring to a low simmer.
Heat a large pan to medium heat and saute the cremini mushrooms in the butter. Once the mushrooms turn golden (about 4-5 minutes) add the reconstituted dried mushrooms and cook for another 4-5 minutes.
Next, add the shallots and cook until soft (about 3-5 minutes).
Add the rice and stir frequently while continuing to cook for another 2-3 minutes or until the rice turns a bit translucent at the edges.
Add the wine to the pan and turn the heat to high. Reduce the wine by half (about 2-3 minutes) then turn the heat down to a simmer.
Add a 1/2 cup of the stock at a time and stir frequently. As the liquid evaporates, add another 1/2 cup of stock while stirring the whole time.
Repeat the process until the risotto is al dente and creamy, but not overcooked (should take about 20 minutes). You might not need to use all of the stock.
When satisfied with the consistency, remove the risotto from the heat and add the grated cheese and the parsley. Taste test and make final adjustments to salt and pepper. Serve right away. If the risotto dries out in the minutes before serving, just add a couple of ounces of the reserved stock to bring it right back to the perfect consistency. Enjoy!

Notes

The exact amount of cooking time will vary. The risotto is done when it is creamy but al dente which will be anywhere from about 20-30 minutes.
The exact amount of liquid will vary. You want to cook the risotto until it is creamy but still a bit al dente.
Make sure to stir frequently.
While we recommend eating risotto right away, leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.

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