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Delicious mushroom risotto served in a bowl with fresh herbs

Mushroom Risotto

A comforting and creamy Mushroom Risotto made with Arborio rice and earthy cremini mushrooms, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Risotto
  • 1.5 cups Arborio rice (or Carnaroli rice) Create the creaminess characteristic of risotto; don’t substitute with regular rice!
  • 6 cups low sodium chicken stock Store-bought or homemade; ensure it’s warm before adding to the risotto.
  • 3 tablespoons extra virgin olive oil Adds flavor; substitute with butter for a richer taste.
  • 1 small yellow onion, diced Brings sweetness; use shallots for a subtler flavor.
  • 1 pound cremini mushrooms, sliced Earthy flavor; button mushrooms work if that’s what you have.
  • 5 cloves garlic, minced Brings depth; reduce if you’re not a fan.
  • 1.5 teaspoons balsamic vinegar Provides a hint of sweetness; red wine vinegar is a substitute.
  • 1 teaspoon salt Balances flavors; can omit if reducing sodium intake.
  • 1 teaspoon freshly ground black pepper Season to your taste; always add more if you love spice.
  • 4 sprigs fresh thyme Use ½ teaspoon dried thyme if fresh isn't available.
  • 1 teaspoon chopped fresh rosemary Offers a pine-like flavor; optional.
  • 1/2 to 3/4 cup shredded Parmesan cheese A must for richness; use nutritional yeast for a dairy-free option.
  • 1 tablespoon minced fresh parsley Optional for garnish; fresh basil also works wonderfully.

Method
 

Prepare the Stock
  1. Warm the stock in a small pan over medium-low heat. Keep it warm, just below a simmer.
Sauté the Vegetables
  1. In a large skillet over medium-high heat, add 2 tablespoons of olive oil.
  2. When the oil shimmers, add diced onions and sauté until softened, about 2 minutes.
  3. Add sliced mushrooms, thyme, rosemary, freshly ground black pepper, and ½ teaspoon of salt. Cook for about 8 minutes until mushrooms color.
  4. Add garlic and balsamic vinegar and cook for an additional minute. Transfer mixture to a plate.
Make the Risotto
  1. Return the skillet to medium heat and add 1 tablespoon of olive oil.
  2. When shimmering, add the rice, stirring for 30 seconds to 1 minute.
  3. Ladle in about ¾ cup of warm stock and stir. Reduce heat to medium and let liquid absorb.
  4. After stock absorbs, add ½ teaspoon salt and another ¾ cup of stock. Stir continuously while absorbing. Repeat, ensuring rice remains creamy and al dente for about 25 minutes.
  5. When finished, stock should be mostly absorbed but still wet and creamy.
Finish and Serve
  1. Remove from heat, stir in Parmesan cheese, and fold in mushroom mixture, saving some for garnish.
  2. Remove thyme stems, adjust seasoning, and serve warm topped with fresh herbs and a drizzle of balsamic vinegar.

Notes

Mushroom Risotto is best served with a sprinkle of fresh parsley and a drizzle of balsamic vinegar. Pair with a salad or grilled chicken for a balanced meal. Leftovers can be refrigerated for up to 3-4 days, adding stock when reheating. Freezing is not recommended but can be done for one month in airtight containers.