My Mushroom Risotto recipe combines perfectly cooked Arborio rice with earthy mushrooms, aromatic herbs, and parmesan to make the best side dish for any occasion.
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Why You’ll Love This Mushroom Risotto
You’ll absolutely love this Mushroom Risotto for its rich, creamy texture and delightful flavors that come together to create a dish that’s comforting and satisfying. Not only is it simple to make, it’s something different that everyone will love. Whether served as a side or a main dish, this restaurant-quality risotto is perfect!
Comforting and Creamy: The creamy consistency of the risotto makes it an ultimate cozy side dish.
Flavorful Ingredients: Earthy mushrooms and aromatic herbs infuse the dish with rich flavors.
Versatile Dish: Perfect as a side or a main dish, it can adapt to any occasion.
Easy to Make: Making restaurant-quality risotto is easier than you’d think. Just follow 4 simple steps!
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Ingredients
- Arborio rice
- Chicken stock
- Mushroms, sliced
- Yellow onion, diced
- Garlic, minced
- Butter, divided
- Olive oil
- Dry white wine, divided
- Fresh thyme
- Freshly grated Parmesan cheese
- Chives, optional, for garnish
How to Make Mushroom Risotto
Step 1: In a large pot, add the chicken stock and 3 sprigs of fresh thyme. Bring to a boil, then turn the heat to low and cover.
Step 2: In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the mushrooms and 2 sprigs of fresh thyme, and sauté over medium-high heat for 4-5 minutes and season with salt and pepper, then remove the mushrooms to a separate plate. Add 3 tablespoons of butter to the same pan, and once melted, add the diced onions. Sauté the onions until they are translucent, about 5-6 minutes, then add the minced garlic and continue to sauté for another minute.
Step 3: Add the rice to the pan, stirring until slightly toasted, about 2-3 minutes. Then, pour in the white wine, stirring until absorbed. One cup at a time, pour in the warm chicken stock, stirring constantly, adding another cup as the previous cup absorbs into the rice. Repeat as needed until the rice is cooked through; this should take about 30 minutes. (Note: you may not need to use all 6 cups of broth)
Step 4: Stir in the sautéed mushrooms and freshly grated Parmesan cheese. Garnish with fresh chives.
Tips and Variations
Aromatics: I love the simplicity and flavor of fresh thyme, but feel fresh to use whatever herbs you’ve got.
Mushrooms: I keep it simple and use baby bella, but any mushrooms will be delicious in this.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Tools You’ll Need
Large Pot: To simmer the chicken stock.
Sauté Pan: This dish comes together in a large sauté pan.
Wooden Spoon: For stirring.
Ladle: For ladling the chicken stock into the risotto.
Recipe Card
Mushroom Risotto
Course: SidesDifficulty: Easy6
servings45
minutesIngredients
1 1/2 cups Arborio rice
6 cups chicken stock
1 lb mushroms, sliced
1 yellow onion, diced
2 cloves garlic, minced
4 Tbsp buter, divided
1 Tbsp olive oil
1/2 cup dry white wine, divided
5 sprigs of fresh thyme
1/2 cup freshly grated Parmesan cheese
Fresh chives, optional, for garnish
Directions
- In a large pot, add the chicken stock and 3 sprigs of fresh thyme. Bring to a boil, then turn the heat to low and cover.
- In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the mushrooms and 2 sprigs of fresh thyme, and sauté over medium-high heat for 4-5 minutes and season with salt and pepper, then remove the mushrooms to a separate plate. Add 3 tablespoons of butter to the same pan, and once melted, add the diced onions. Sauté the onions until translucent, about 5-6 minutes, then add the minced garlic and sauté for another minute.
- Add the rice to the pan, stirring until slightly toasted, about 2-3 minutes. Then, pour in the white wine, stirring until absorbed. One cup at a time, pour in the warm chicken stock, stirring constantly, adding another cup as the previous cup absorbs into the rice. Repeat as needed until the rice is cooked through; this should take about 25 minutes. (Note: you may not need to use all 6 cups of broth)
- Stir in the sautéed mushrooms and freshly grated Parmesan cheese. Garnish with fresh chives.
