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A Creamy and Delicious Italian Classic

This mushroom risotto is the perfect combination of creamy, comforting, and luxurious. Made with tender risotto rice, earthy mushrooms, and a hint of wine, this Italian classic is perfect for any occasion—from weeknight dinners to special gatherings.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 5 to 6 cups chicken stock or vegetable stock for a vegetarian option
  • 2 tablespoons butter
  • 2 cups mushrooms shiitake, chanterelle, or oyster, cleaned and cut into pieces
  • 1/3 cup minced shallot or yellow onion
  • 1 3/4 cups Arborio or other risotto rice
  • 2/3 cup brandy vermouth, or dry white wine
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon fresh thyme chopped
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley or chives chopped

Instructions
 

  • Warm the Stock: Heat the chicken or vegetable stock in a pot and keep it warm on low heat throughout the cooking process.
  • Cook the Mushrooms: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms, season with a pinch of salt, and cook for 5-7 minutes until browned. Remove and set aside.
  • Sauté Shallots: In the same pan, melt the remaining tablespoon of butter. Add the minced shallots or onions and sauté for 2-3 minutes until translucent.
  • Toast the Rice: Stir the risotto rice into the shallots, coating it with the butter. Cook for 1-2 minutes until the edges of the grains are translucent.
  • Deglaze with Wine: Pour in the wine, stirring constantly until it is mostly absorbed by the rice.
  • Add Stock Gradually: Add one ladle of warm stock to the rice, stirring frequently. Let the liquid absorb before adding the next ladle. Repeat this process for about 18-20 minutes, until the rice is tender but still slightly firm (al dente).
  • Combine Mushrooms and Cheese: Stir the cooked mushrooms back into the risotto. Add the grated Parmesan cheese and thyme, mixing well until the cheese melts.
  • Season and Serve: Season with salt and freshly ground black pepper to taste. Garnish with parsley or chives and serve immediately.
Keyword Mushroom risotto