Creamy Mushroom and Parmesan Risotto
A luxurious Italian risotto made with arborio rice, wild mushrooms, white wine, and finished with butter and Parmesan cheese. This comforting dinner is slowly cooked to perfection for a velvety texture and deep flavor.
Ingredients
- 1 1/2 cups arborio rice
- 1 lb mixed mushrooms (cremini, shiitake, porcini), sliced
- 1/2 oz dried porcini mushrooms, soaked in hot water and chopped
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 4 tbsp unsalted butter, divided
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 5 cups chicken broth (or vegetable broth), warmed
- 1/2 cup Parmesan cheese, freshly grated
- 1 tbsp fresh thyme leaves
- to taste salt
- to taste black pepper, freshly ground
- 1 tsp truffle oil, for drizzling (optional)
Instructions
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1
If using 1/2 oz soaked in hot water and chopped dried porcini mushrooms, place them in a bowl with 1 cup of hot water and let soak for 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Chop the rehydrated mushrooms and set aside.
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2
In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of 4 tbsp divided unsalted butter and 2 tbsp extra virgin olive oil over medium heat. Add 2 finely diced shallots and cook until translucent, about 2-3 minutes.
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3
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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4
Add 1 lb sliced mixed mushrooms (cremini, shiitake, porcini) and cook until they release their moisture and begin to brown, about 5-7 minutes. Season with to taste salt and to taste freshly ground black pepper.
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5
Remove about half of the cooked mushrooms and set aside for garnish.
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6
Add the chopped rehydrated porcini mushrooms to the pot. Stir in 1 1/2 cups arborio rice and toast for 1-2 minutes, stirring constantly to coat the rice with the oil and butter.
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7
Pour in 1/2 cup dry white wine and stir until almost completely absorbed, about 2 minutes.
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8
Begin adding the warm 5 cups warmed chicken broth (or vegetable broth) one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. If using, add the reserved porcini soaking liquid (being careful not to add any grit that may have settled at the bottom) after the first few ladles of broth.
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9
Continue this process for about 18-22 minutes, until the rice is creamy but still firm to the bite (al dente).
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10
Remove from heat and stir in the remaining 2 tablespoons of butter, 1/2 cup freshly grated Parmesan cheese, and 1 tbsp fresh thyme leaves. Let rest for 2 minutes.
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11
Adjust seasoning with salt and pepper if needed. Serve in warm bowls, topped with the reserved mushrooms, additional Parmesan cheese, and a drizzle of 1 tsp for drizzling (optional) truffle oil if desired.