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Creamy Mushroom Risotto Recipe

There’s nothing quite like a rich and creamy mushroom risotto, packed with earthy flavors from dehydrated (or fresh) mushrooms and a touch of white wine. This recipe transforms simple ingredients into an elegant dish that's perfect for a cozy dinner or a special occasion. It takes a bit of patience, but the result is a luxuriously creamy rice dish with perfectly cooked mushrooms and a hint of Parmesan. Here’s how to make the ultimate mushroom risotto at home!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Dinner, pasta
Cuisine Italian

Ingredients
  

  • 2 tbsp olive oil
  • 5 tbsp butter
  • 1-2 shallots, finely diced. (can substitute a yellow onion)
  • 3-4 Garlic cloves, minced
  • 1 cup dehydrated mushrooms (rehydrated) or 1 1/2 cups Fresh mushrooms, sliced
  • 1 tbsp fresh thyme
  • ½ cup white wine
  • 1 ½ cup Arborio rice
  • 6-7 cups Chicken stock, kept hot
  • ½ cup parmesan cheese, grated
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper to taste

Instructions
 

  • Sauté the onions and garlic:
    In a large stockpot, heat olive oil or butter over medium heat. Add the diced shallots or onions and sauté for about 3-4 minutes until they turn soft and translucent. Add minced garlic and cook for another minute until fragrant. Optionally add in fresh thyme.
  • Deglaze with white wine:
    Pour in the white wine and stir, scraping any bits from the bottom of the pan. Let the wine cook down for about 2-3 minutes.
  • Toast the rice:
    Add Arborio rice to the pot, stirring well to coat the grains in the oil and wine mixture. Cook for 2-3 minutes until the rice begins to absorb the liquid and becomes lightly toasted.
  • Add mushrooms:
    Stir in the rehydrated mushrooms (or fresh mushrooms if using). Allow the mushrooms to cook with the rice for about 2-3 minutes, releasing their flavor.
  • Add chicken stock:
    Begin adding the hot chicken stock, 2 ladles at a time. Stir the rice constantly, allowing it to absorb the stock before adding more. Repeat this process for about 25-30 minutes, or until the rice is creamy and al dente. Keep adding stock as needed to prevent the rice from drying out.
  • Finish with butter and Parmesan:
    Once the rice is fully cooked and has a creamy consistency, stir in the butter and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
  • Serve and garnish:
    Remove the risotto from heat and allow it to sit for a minute. Garnish with freshly chopped parsley and serve warm.
Keyword Arborio Rice Recipe, Classic Italian Recipe, Comfort food recipes, Creamy Risotto, Easy Mushroom Risotto, Gourmet Mushroom Dish, Homemade Risotto, Italian Risotto, Mushroom Risotto, One-Pot Risotto, Risotto with Mushrooms, Vegetarian Risotto Option, White Wine Risotto