Easy Mushroom Risotto Recipe
Okay, friends, let’s get real. I’m sharing my Easy Mushroom Risotto Recipe with you, and it’s about time. This isn’t some fancy-pants, restaurant-quality risotto that takes hours. Nope. This is the weeknight hero, the “I don’t wanna cook” savior, the creamy, dreamy goodness that you can actually pull off without losing your mind. It’s cozy, it’s comforting, and it’s packed with flavor. Trust me, you need this in your life.
My husband, bless his heart, is a meat-and-potatoes kinda guy. So, when I first made this, I was kinda nervous. Would he even touch it? Turns out, he inhaled it. Like, licked-the-bowl inhaled it. Now, he requests it at least once a month. And my kid? She calls it “mushroomy yummy pasta” which, okay, it’s rice, but who am I to argue when she’s actually eating something other than chicken nuggets? One time, I tried to get fancy and add truffle oil. Big mistake. He said it tasted like feet. So, we stick to the classic. It’s a family favorite for a reason!
Why You’ll Love This Easy Mushroom Risotto Recipe
- It’s stupidly easy. Like, even I can’t mess it up most of the time.
- One pot = less dishes. Hallelujah!
- It’s pure comfort food in a bowl. Perfect for a rainy day or when you just need a hug.
- Mushrooms! Need I say more? They’re earthy, savory, and make you feel like you’re eating something kinda healthy.
- It’s totally customizable. Throw in whatever veggies you have lurking in the fridge.
How to Make It
Alright, gather ’round, let’s make some risotto magic! First, you wanna get your mushrooms all sliced up. I usually use cremini, but honestly, whatever you have on hand works. Get those bad boys sautéed in some butter and olive oil until they’re nice and browned. Don’t overcrowd the pan, or they’ll steam instead of brown – nobody wants soggy mushrooms!
Then, toss in your garlic and shallots. Cook ’em till they’re fragrant, but not burnt. Burnt garlic is the worst. Now, add your Arborio rice. This is the special rice that makes risotto, well, risotto. Toast it for a minute or two, stirring so it doesn’t burn. This step is important, trust me.
Next, deglaze the pan with some white wine. This is where things get fancy for like 30 seconds. Let it simmer until the wine is almost all gone. Now, the fun part: adding the broth. One cup at a time, stirring constantly, until the rice absorbs it all. Keep doing this until the rice is creamy but still has a little bite to it.
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Finally, stir in some Parmesan cheese and butter. Because cheese and butter make everything better. Season with salt and pepper to taste. And that’s it! Serve it up and enjoy!
Ingredient Notes
- Arborio Rice: This is key! Don’t even try using regular rice. It won’t work. Trust me, I tried once. Disaster.
- Mushrooms: I usually go for cremini or button, but shiitake mushrooms are great too if you’re feeling fancy. I even used a mix of dried and fresh once. No regrets!
- Chicken Broth: Low-sodium is your friend here. You can always add more salt, but you can’t take it away. I’ve used vegetable broth in a pinch, and it’s still delicious.
- Parmesan Cheese: Don’t skip this! It adds that salty, cheesy goodness that makes risotto, well, risotto. I always buy a block and grate it myself. The pre-shredded stuff just doesn’t melt the same.
- White Wine: Okay, don’t freak out if you don’t have any. Just skip it and add an extra splash of broth. It’ll still be good. I’ve forgotten it before and lived to tell the tale.
Recipe Steps:
- Sauté mushrooms in butter and olive oil until browned.
- Add garlic and shallots, and cook until fragrant.
- Toast Arborio rice for a minute or two, stirring constantly.
- Deglaze the pan with white wine and let it simmer until almost absorbed.
- Add chicken broth one cup at a time, stirring until absorbed before adding more.
- Continue adding broth until rice is creamy but still has a slight bite.
- Stir in Parmesan cheese and butter.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
What to Serve It With
Honestly, this is a meal in itself. But if you wanna get fancy, a simple green salad is always a good choice. Or some roasted asparagus. Or garlic bread. Because garlic bread goes with everything.
Tips & Mistakes
- Don’t stop stirring! Seriously, this is key to getting that creamy texture. Put on some music or a podcast and just zone out while you stir.
- Warm your broth! Cold broth will lower the temperature of the pan and slow down the cooking process. Ain’t nobody got time for that.
- Taste as you go! Make sure the rice is cooked to your liking and season accordingly.
- Don’t overcook the rice! You want it to be al dente, not mushy.
- If you add too much liquid: just keep stirring and let it evaporate. It happens!
Storage Tips
Leftover risotto? Score! Store it in an airtight container in the fridge for up to 3 days. It will thicken up as it cools, so you might need to add a little broth or water when you reheat it. And yes, I’ve totally eaten it cold straight from the fridge for breakfast. Don’t judge.
Variations and Substitutions
- No white wine? No problem! Just skip it or use a splash of lemon juice.
- Vegetarian? Use vegetable broth instead of chicken broth. Duh.
- Want to add some protein? Cooked chicken, shrimp, or sausage would be delicious. I’ve even thrown in some leftover rotisserie chicken before.
- Don’t like mushrooms? Okay, you’re weird, but you can use other veggies like asparagus, peas, or spinach.
- Out of Parmesan? Pecorino Romano works in a pinch. Or, you know, just use whatever cheese you have. I’ve used cheddar before (don’t tell anyone).
Frequently Asked Questions
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Easy Mushroom Risotto Recipe
Ingredients
Main Ingredients
- 1.5 cups Arborio rice Essential for the creamy texture
- 4 cups chicken stock Or vegetable stock for vegetarian version
- 8 oz mushrooms Sliced, choose your favorite variety
- 1 cup Parmesan cheese Freshly grated
- 1 tbsp olive oil
- 1 medium onion Finely chopped
- 2 cloves garlic Minced
- 0.5 cup white wine Optional
- 1 tbsp butter
- 0.5 tsp salt To taste
- 0.25 tsp black pepper Freshly ground, to taste
- 2 tbsp Italian parsley Chopped, for garnish
Instructions
Preparation Steps
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until onion is translucent.
- Add the sliced mushrooms and cook until they are browned.
- Stir in the Arborio rice, and cook for 1-2 minutes until well-coated.
- Pour in the white wine and cook until mostly evaporated.
- Add one cup of chicken stock, stir frequently until absorbed. Continue adding stock, one cup at a time, allowing it to be absorbed before adding more.
- Once all the stock is absorbed and the rice is creamy and tender, remove from heat. Stir in butter and Parmesan cheese. Season with salt and pepper.
- Garnish with chopped Italian parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
