Gourmet Mushroom Risotto Recipe

Published on July 29th 2021 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Mushroom Risotto with knife and fork on the side

Risotto, a silky, creamy, decadently savory rice dish unlike any other. The Arborio region of Italy is where this unique rice was originally found and how it was named. This particular type of short-grain rice is known for its high starch content, which gives Risotto its smooth, velvety texture. While anyone can make mushroom risotto, we are here to present you with this gourmet version for the food connoisseur in us all. We have selected three mushroom varieties for a rich, savory, earthy, nutty flavor to enhance the delicate Arborio rice. Serve this recipe at your next dinner party, and your guests will be shouting È spettacolare!

If you love risotto, you'll love these recipes for Tomato Risotto and Pea Risotto, for your next culinary adventures.

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Time & Serves

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Serves
4 persons

Ingredients

  • 100 ml Vegetable Broth

  • 3/4 cups Arborio Rice

  • 12 oz Crimini Mushrooms diced

  • 12 oz Porcini Mushrooms diced

  • 12 oz Oyster Mushrooms

  • 1 Shallot minced

  • 2 stalks Green Onion minced

  • 1 tablespoon Fresh Parsley Leaves minced

  • 125 ml Dry White Wine

  • 3 tablespoons Unsalted Butter

  • 3 tablespoons Extra Virgin Olive Oil

  • 2 tablespoons Parmigiano-Reggiano Cheese fresh grated

  • 1 large Bay Leaf

  • Salt & Black Pepper to taste

Instructions

Into a stockpot, warm the vegetable broth and the bay leaves on high heat for 5-10 minutes, then remove from the heat and cover.

Into a 4 quart saucepan, add the butter and oil and warm on medium to high heat.

Once the butter has melted, add the shallot, green onion, and parsley, stir and sauté using a wooden spoon for 3-5 minutes.

Add the mushrooms to the pan, stir to combine, and cook for 5-10 minutes or until the mushrooms become tender.

When the mushrooms are tender, remove half of the mixture from the pan and set it aside in a bowl.

Add the rice and wine to the pan, constantly stirring until the rice has absorbed the liquids.

Take a ladle full of vegetable broth and add it to the pan, constantly stirring until the rice has absorbed all the liquids.

Continue adding one ladle full of broth at a time to the rice and stirring until liquids have fully absorbed and there is no broth left to count.

Add the mixture of cooked mushrooms set aside to the rice and stir to incorporate them thoroughly.

Remove the risotto from the heat and let it cool for 5-10 minutes.

Serve warm on a plate with some Parmigiano-Reggiano cheese sprinkled on top.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
Gourmet Mushroom Risotto, three mushroom risotto, crimini mushrooms, porcini mushrooms, oyster mushrooms, ultimate mushroom risotto, arborio rice

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart