This luxurious mushroom risotto showcases the earthy, complex flavors of mixed wild mushrooms in a perfectly creamy, restaurant-quality dish. The secret to exceptional risotto lies in patience and technique: slowly adding warm broth one ladle at a time while stirring constantly releases the starches from Arborio rice, creating that signature velvety texture without any cream. A medley of mushrooms provides layers of flavor, from meaty porcini to delicate shiitake, while white wine, fresh herbs, and Parmesan cheese add brightness and depth. This comforting dish transforms simple ingredients into something truly elegant through careful attention and proper technique. Serving 4-6 people generously, this risotto works beautifully as either a sophisticated side dish or a satisfying vegetarian main course.
Serves: 4-6 people
Preparation Time: 20 minutes
Cooking Time: 35 minutes
What You’ll Need
For the Mushroom Mixture
- 1 pound mixed mushrooms (cremini, shiitake, oyster, and porcini)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Risotto
- 6 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and white pepper to taste
For Finishing
- 2 tablespoons cold butter
- Extra Parmesan cheese for serving
- Fresh herbs for garnish
- Truffle oil (optional)
Preparing the Mushrooms
Clean the mushrooms with a damp paper towel to remove any dirt, but avoid washing them as they’ll absorb water and become soggy when cooked.
Slice the mushrooms into bite-sized pieces, keeping similar varieties together since they may cook at different rates. Remove and discard any tough stems, especially from shiitake mushrooms.
If using dried porcini, soak them in warm water for 20 minutes, then drain and chop. Reserve the soaking liquid to add to your broth for extra mushroom flavor.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if necessary to avoid overcrowding.
Cook the mushrooms for 4-5 minutes without stirring to allow them to develop a golden color, then stir and cook for another 3-4 minutes until tender and lightly caramelized.
Add the minced garlic and thyme to the mushrooms and cook for another minute until fragrant. Season with salt and pepper, then remove from heat and set aside.
Preparing the Broth
Pour the broth into a medium saucepan and bring to a gentle simmer over medium heat. Keep it at a low simmer throughout the cooking process.
If you used dried mushrooms, strain their soaking liquid and add it to the broth for additional depth of flavor.
Having hot broth is crucial for proper risotto texture. Cold broth will cool down the rice and interrupt the cooking process.
Starting the Risotto Base
In a heavy-bottomed saucepan or wide sauté pan, melt the butter over medium heat. The pan should be large enough to accommodate the rice as it expands.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent but not browned. The onion should be sweet and fragrant.
Add the Arborio rice to the pan and stir constantly for 2-3 minutes until each grain is coated with butter and the edges become translucent. This toasting step is essential for proper texture.
Adding Wine and Beginning the Stirring Process
Pour in the white wine and stir constantly until it’s almost completely absorbed by the rice. The wine adds acidity that balances the richness of the dish.
Begin adding the hot broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This gradual process is key to releasing the starches that create the creamy texture.
Continue this process for about 18-20 minutes, stirring continuously. The rice should be tender but still have a slight bite, and the mixture should be creamy but not thick or gluey.
Incorporating the Mushrooms
About 5 minutes before the rice is done, add the cooked mushrooms and any accumulated juices back to the risotto. This timing prevents the mushrooms from becoming overcooked.
Continue adding broth and stirring until the rice reaches the perfect consistency. The risotto should flow like lava when stirred but hold its shape on the spoon.
Taste the rice to check for doneness. It should be creamy outside but still have a tiny firm center, known as “al dente.”
Final Finishing Touches
Remove the risotto from heat and immediately stir in the grated Parmesan cheese. The residual heat will melt the cheese and add richness without making it stringy.
Add the cold butter and stir vigorously to create the “mantecatura,” the final creaming step that gives risotto its signature glossy finish.
Fold in the fresh parsley and chives, which add color and brightness to balance the earthy mushrooms.
Season to taste with salt and white pepper. Be careful with salt since Parmesan cheese is naturally salty.
Serving the Risotto
Serve immediately in warmed bowls, as risotto continues to thicken as it sits. The consistency should be flowing but not soupy.
Offer additional grated Parmesan cheese and fresh herbs at the table. A light drizzle of good truffle oil can elevate the dish for special occasions.
Risotto is meant to be eaten immediately and doesn’t hold well, so time your preparation so it’s ready when your guests are seated.
Storage and Reheating
While risotto is best fresh, leftovers can be stored in the refrigerator for up to 2 days. The texture will change significantly as it cools and thickens.
To reheat, add hot broth or water gradually while stirring over low heat until it reaches the desired consistency again. It won’t be quite the same as fresh, but it can still be delicious.
Leftover risotto can be formed into balls, breaded, and fried to make arancini, a popular Italian appetizer.
Mushroom Selection Tips
Use a variety of mushrooms for the most complex flavor. Cremini provide earthiness, shiitake add umami, oyster mushrooms contribute delicate texture, and porcini bring intense mushroom flavor.
If wild mushrooms are unavailable or too expensive, use a mix of cremini and button mushrooms with some dried porcini for depth.
Never wash mushrooms in water, as they absorb moisture like sponges. Clean them with a damp cloth or soft brush instead.
Technique Tips
Constant stirring is not optional in risotto making. It’s what releases the starches that create the creamy texture without adding cream.
Use a wooden spoon for stirring, as it won’t scratch your pan and won’t conduct heat like metal utensils.
The rice should always be at a gentle simmer, not a rolling boil, which would cook it too quickly and unevenly.
Wine Selection
A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc works best. Avoid oaked wines, which can add unwanted flavors.
Use a wine you would enjoy drinking, as the flavor concentrates during cooking. If you don’t drink alcohol, substitute with additional broth.
Variations
For a richer version, finish with a tablespoon of heavy cream along with the butter and cheese.
Add seasonal vegetables like asparagus in spring or butternut squash in fall along with the mushrooms.
For a more intense mushroom flavor, use mushroom broth instead of chicken or vegetable broth.
