This Mushroom Risotto Recipe is a dish that’s especially right for when you have some time. It’s a perfect stir and sip recipe while you chat with guests or family gathered in the kitchen.
Mushroom RisottoAbout Risotto
Risotto is a specialty of Northern Italy, and to me, it’s one of the most delicious dishes that exist. It’s rich, creamy, and still has a great texture. The creaminess comes about without using any cream, but by using a sticky, short grain rice called arborio rice. The plump grains of arborio rice have a lot of starch, which dissolves well in cooking, but the grains retain a slight chewiness. Risotto with mushrooms is one of my favourites, but risotto is a dish that has a lot of room for variations.
Mushroom Risotto RecipeCooking Risotto
Cooking Risotto, although it requires some time and patience, is extremely easy. You cook risotto on the stove top by adding liquid to the rice in increments, each time cooking until the liquid is absorbed by the rice. It cooks on fairly high heat, so there is a lot of stirring required. You will need to be at the stove for an hour or so, with a spoon in your hand. (and maybe a glass of wine in the other hand). It couldn’t be more simple. And the results are worth every minute spent at the stove.
Mushroom RisottoThe Mushrooms
For this mushroom risotto recipe, I like to use a combination of dried porcini mushrooms, and fresh cremini mushrooms. Soaking the dried mushrooms in the simmering cooking broth adds a rich, intense mushroom flavour, while the fresh mushrooms create texture and flavour.
Mushroom RisottoMushroom Nutrition
According to Medical News Today, mushrooms are the only non dairy source of vitamin D. They are also loaded with other beneficial nutrients, such as fibre, antioxidants, selenium, B vitamins, folate, potassium, and Vitamin C. So, including mushrooms in your recipes is a great way to add nutrition, as well as great taste. Besides this mushroom risotto recipe, try Portabella Mushroom Sliders, General Tso Caulifower & Mushrooms, or Mushroom Barley Soup, for more tasty ways to use them.
I hope that you’ll give risotto a try, if you haven’t before. It may seem complicated to make, but it really isn’t. Just relax and be ready to hang out at the stove for a while. You’ll be glad you did. If you love risotto, you might want to check out Farro Risotto with Winter Squash, too.
Mushroom RisottoHow to Make this Mushroom Risotto Recipe
A rich and creamy risotto with two kinds of mushrooms.
- 7 cups chicken or vegetable stock low sodium
- 1 14 g package dried porcini mushrooms
- 2 tbsp butter unsalted
- 2 tbsp olive oil
- 4 shallots, chopped
- 2 cups cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 1 cup dry white wine
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup peas fresh or frozen, thawed
- 2 tbsp fresh lemon juice
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
In a medium saucepan, bring stock to a boil, then reduce heat to a simmer
Rinse dried porcini mushrooms well, then add to the simmering stock
In a large saucepan, over medium heat melt the butter and add the olive oil
Add the shallots and cook, stirring occasionally, until tender, about 5 minutes.
With a slotted spoon, remove porcini mushrooms from the stock, chop them and add to the pan with the shallots.
Add the cremini mushrooms and cook, stirring occasionally, about 5 minutes, until mushrooms are browned and tender.
Add the rice, cooking and stirring for about 3 minutes, until rice is toasted.
Add the wine, cooking and stirring until liquid is absorbed, about 3 minutes
Add one cup of the hot stock. Cook, stirring often, until liquid is absorbed
Continue adding hot stock as above, each time cooking and stirring until the rice has absorbed the liquid.
When the rice is tender and the mixture is creamy, remove from heat and stir in Parmesan, peas, lemon juice and thyme.
Garnish with parsley before serving immediately
A large, heavy saucepan is essential for risotto. The large surface space helps the rice to cook evenly.
1 small onion can be substituted for the shallots.
Mushroom Risotto Recipe
Mushroom Risotto with Peas
This looks absolutely DELICIOUS! You’ve captured my two favourite risotto ingredients, mushrooms & peas, just perfect for this time of year – can’t wait to try this recipe!
Jessica, thank you so much, because really, this is, as you say, absolutely delicious, indeed. I literally could live on a creamy risotto, if only I could! 🙂
You’ve done it again Colleen… I am salivating in front of my computer at 8 o’clock in the morning!
I love risotto!!! As you say it is a bit of a time commitment, but you will definitely be rewarded with such a great meal for all of your efforts. Thanks for sharing ♥
Haha, Maria, I have done the same many a time at 8am in the morning! Risotto is probably my favourite thing. It’s worth every minute, I think!
I love how much love goes into risotto. It’s always one of my favourite meals to prepare…and eat ;). This looks delicious!!
Natalie, I so love that you said that! Risotto is all about a whole lot of love, going into a very simple, and satisfying dish.
mmmmm! Risotto is one of my weeknight ‘go to’ dishes, most likely because it requires very little effort and is deliicious (and there’s always wine involved!). Mushroom and Pea is my favourite type…though I have never used dried mushrooms. What a great idea to simmer them in the stock!
Bernice, that’s funny, for me, it’s a weekend dish, because of my work schedule. But no matter what, risotto, is a star fave for me, too.
I love mushroom risotto! It’s so creamy and yummy! I will be making this soon!
Hope you love it Karly! Like you, i just love it. It’s the ultimate, creamy deliciousness. 🙂
Always nice to “meet” another Colleen! Thanks for the risotto cooking tips, this is a lovely dish. And speaking of dishes…love your plates!
Hi fellow Colleen 🙂 Thank you, it is delicous! I really love these plates, too; they add such a nice pop of colour.
What a classic, delicious meal. I’ve not had risotto in so long but now I’m craving it. Yours looks and sounds delish!
Thanks Catherine! Risotto really is a classic, isn’t it?
I’m a huge fan of risotto and I love all the textures and flavors you’ve got in this dish! Pinning this one to try, thanks!
Thanks Kristine, how can you not be a fan of risotto, right?
Perfect simple dinner meal! Especially since it doesn’t require me turning on my oven in these super hot NYC temperatures haha
Hi Tara, Risotto really is a perfect & simple dinner, and nobody wants to turn on the oven in the summertime!
This risotto looks phenomenal. Mushroom and peas just can’t be beat! Those plates are incredible, too!
Thanks so much, Leslie! This risotto really is phenomenal! We love it, and the plates, yes, they are pretty awesome 🙂