Rich and creamy, this delicious mushroom risotto is pure comfort food!
Made with mushrooms, arborio rice, white wine, butter and the secret ingredient - dried mushrooms!
When I want pure comfort food, I don't have to look much further than risotto! While I've made it in the oven - Baked Cauliflower Risotto and in the Instant Pt - Instant Pot Shrimp Risotto, I also love making it on the stove top.
There is something so meditative about slowly stirring in each ladle of chicken broth. Watching the rice absorb the tasty broth and becoming creamier and creamier.
This mushroom risotto is one that I've been making for years, I found the recipe in an old Italian Classics Cookbook from Cook's Illustrated.
I love that it uses dried mushrooms and fresh mushrooms and as a bonus the soaking liquid from the mushrooms adds even more flavor to the broth!
- Mushrooms - fresh mushrooms, preferably cremini (though I have used button mushrooms in a pinch) and dried mushrooms, preferably porcini.
- Arborio rice - you must use a rice made for risotto, you will not get the same creamy effect with regular rice.
- Parmesan cheese - freshly grated.
- Garlic, onion, butter and white wine.
- Thyme - not pictured.
- Chicken stock - homemade if you have it, try my easy Instant Pot Homemade Chicken Stock.
Step by step instructions.
Place the mushrooms in a bowl with a ½ cup of boiling water and cover with plastic wrap. Let soak for 20-30 minutes.
Remove the mushrooms from water and mince.
Strain the liquid through a fine mesh strainer into a medium sauce pan. Add chicken stock and 2 ½ cups of water to the pan and bring to a simmer over medium-high heat. Turn the heat to low and keep the broth warm.
Wipe off and stem the fresh mushrooms and cut into 6 wedges or quartered if very small.
Preheat the oven to 200. You are going to keep the mushrooms warm while you make the rest of the risotto.
In a skillet, melt 2 tablespoons of the butter over medium high heat. Add the fresh mushrooms and ½ teaspoon of salt and cook until the mushrooms have released their liquid and turned golden brown - about 5 to 6 minutes.
Add the garlic and thyme to the skillet and cook for about a minute or until fragrant.
Scoop the mushrooms out into an oven safe bowl and place in the oven to keep warm.
Turn off the heat on the skillet and add ½ cup of the warm broth to the pan, scraping up any browned bits with a wooden spoon. When the pan is deglazed, pour the flavorful liquid back into the simmering saucepan.
In a 4 quart saucepan that you'll be preparing the risotto in, melt the remaining 4 tablespoons of butter over medium heat.
Add the onion and a ½ teaspoon of salt and cook, stirring occasionally until the onion is softened, about 9 minutes.
Add the rice and stir to coat, cook until edges are transparent, about 4 minutes.
Pour in the wine and cook and stir until the wine is almost all evaporated.
Add the minced porcini mushroom and 3 cups of the warm stock. Stir occasionally until the liquid is absorbed, about 10-12 minutes.
Keep adding more stock, about ½ cup at a time and stirring occasionally. Continue until the grains of rice are cooked through, but still have a bit of firmness in the center - about 10-12 minutes.
Stir in the cremini mushrooms and the Parmesan cheese. Taste and adjust seasonings.
Serve sprinkled with parsley for a little color, if you'd like.
It may seem like there are several steps to this recipe, but they are really simple and it does make such a difference in the flavor.
The dried mushrooms add such depth of flavor and taking the time to sauté the fresh mushrooms and then deglaze the pan adds another layer of flavor!
This is our favorite meatless dinner! I like to serve it with a simple salad and some toasted bread.
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- ⅓ ounce dried porcini mushrooms
- 3 ½ cups chicken stock
- 6 tablespoons unsalted butter
- 1 pound cremini mushrooms trimmed and cut into 6 wedges
- 2 cloves garlic minced
- ½ teaspoon fresh thyme minced
- 1 onion minced
- 2 cups arborio rice
- 1 cup dry white wine
- 1 cup Parmesan cheese finely grated
- Pour ½ cup of boiling water over the porcini mushrooms and let soak for 20-30 minutes. Remove the mushrooms and mince them. Strain the liquid through a fine mesh strainer and add to a medium saucepan.
- Add the chicken stock and 2 ½ cups water to the mushroom liquid and heat to a simmer over medium-high heat. Turn heat to low and let barely simmer.
- Heat oven to 200. Melt 2 tablespoons of the butter in a medium skillet and and add the cremini mushrooms and ½ teaspoon of salt. Cook, stirring occasionally until the mushrooms are golden, about 5-6 minutes. Add the garlic and thyme and cook for 1 more minute. Scoop out the mushrooms and place in an oven safe bowl in the oven to keep warm.
- Turn off the heat on the skillet and add ½ cup of the warm broth mixture to the skillet. Scrape up any browned bits and add them back into the broth.
- Melt 4 tablespoons of butter in a 4 quart saucepan. Add onion and ½ teaspoon of salt and cook until softened, about 9 minutes. Add the rice and stir to coat. Cook until translucent on the edges, about 4 minutes. Add the wine and stir frequently until it is absorbed, about 2 minutes. Add the porcini mushrooms and 3 cups of the stock and cook stirring occasionally until it is absorbed, about 10-12 minutes.
- Keep adding the stock, ½ cup at a time as needed after the liquid is absorbed. Cooking until the rice is cooked through, about 10-12 minutes, stirring frequently.
- Add the cremini mushrooms and the Parmesan cheese. Stir and adjust seasonings.