Mushroom Risotto is the definition of comfort food.
Mushroom Risotto is an amazing entree or side dish. Perfect for a date night, family dinner, or even to spoil yourself. We really love this recipe at home.
This is one of the first recipes I learned. My best friend got the recipe from a chef, and we were impressed by how delicious it turned out and how easy it was to make. Once you master it you will barely need any measurements – just the method and the end result is what will stick with you.
The combination of dried and fresh mushrooms and the dried mushroom broth is key to achieve the complex and rich flavor of this recipe. Dried mushrooms should be a staple in your pantry as they have a very strong and particular flavor that you can add to noodles, soups, stews, sauces, and of course risotto. And they have a long pantry life.
If you don’t want to use dried mushrooms just replace the amount of dried mushroom broth for vegetable, mushroom, or chicken broth. I really recommend the use of the dried mushroom broth for this recipe, however.
The only downside of dried mushrooms is the grit. Follow the steps below to eliminate the grit from dehydrated mushrooms and all you will be left is with an incredible source of rich and umami flavor ready to be infused into any dish.
How to rehydrate dried mushrooms
- All you need is boiling water. I used 2.5 cups (20 oz) to rehydrate 1 oz (or 28 gr) of baby Bella mushrooms. Mushrooms will absorb about 4 oz and you will be left with 16 oz
- Let the mushrooms soak in the hot water for 30 minutes – while preparing the rest of the ingredients for the risotto.
- I like to remove the mushrooms with a spoon and place them in a colander, then strain the mushroom broth through a cheesecloth or a paper towel.
- Rinse the mushrooms thoroughly under running water, making sure to remove any leftover grit, and voila, you’re ready!
How to make a creamy risotto
There’s nothing complicated about making risotto. You just need a little patience and the right ingredients.
You definitely need short-grain Italian rice. This rice has a higher starch content and tends to absorb less liquid, which you will need to achieve the creamy and rich texture you look for in a risotto. Arborio rice is delicious and it is the most common option available in most grocery stores. Nano Vialone and Canaroli rice are probably the fanciest options but unfortunately, very hard to find here in the US.
One of the secrets of a creamy risotto is not to rinse the rice. The starch around the grain will ensure the creamiest risotto. You need to stir the rice while it is in the broth in order for the rice to release that starch. The broth needs to be hot (I keep it in simmer) and you don’t want the rice to cool down while cooking it – you need the heat to maintain the starch and evenly cook the risotto. Add one or two ladles of broth at a time, let the rice absorb most of it, then and add another ladle, enough to cover the rice. There is no way around this process. If you’re using wine in your recipe you might as well enjoy a glass while stirring your risotto!
Ingredients and variations to make Mushroom Risotto:
- Good quality Arborio Rice
- Wine (or vinegar or lemon)
- Onions or shallots
- Garlic
- Fresh mushrooms (I used baby Bella mushrooms but you can mix wild and crimini mushrooms – whichever you prefer)
- Dried mushrooms and hot water
- Vegetable or chicken broth
- Fresh herbs (thyme and Italian parsley)
- Good quality Parmesan cheese or a plant-based replacement if vegan.
I use a heavy bottom pan, a cast iron braiser is the best in my opinion. Whichever pan you decide to use just make sure that the rice has a wide area to spread and get the heat evenly.
You know your risotto is done when the grains have expanded and it still has a bite to it. You want to leave enough liquid to dissolve the parmesan cheese and a little butter to add more creaminess to your dish. Try not to overmix too much parmesan at once since you will add more for serving. Risotto should be served a little soupy and loose and not sticky.
I like to pair this dish with white wine and that’s the same I use to cook the risotto. I usually use Pinot Grigio or Chardonnay. Serve with freshly grated parmesan cheese, a drizzle of truffle oil, and fresh Italian Parsley, you will love it!
Want more Risotto? Try my Roasted Chicken Risotto with Lemon and Asparagus, it is absolutely to live for!
I hope you fall in love with this recipe and make it your own and please remember to let me know here or here how did it turn out!
Dried and Fresh Mushrooms Risotto
The creamiest and most delicious mushroom risotto - full of deep and umami flavors from dried mushrooms. Perfect for a date night or any occasion!
Ingredients
- 1.5 cups of Arborio Rice
- 1 oz (28 gr.) of dried mushrooms - I used Porcini
- 4 cups (32 oz) of vegetable broth
- 2 cups (16 oz) of dried mushroom broth
- 1 medium sweet onion, chopped
- 2 cloves of garlic, minced
- 8 oz of Baby Bella mushrooms, sliced
- 1/2 cup (4 oz) of white wine - I used Chardonnay
- 2 tbs of butter, divided
- 1 tsp of Fresh thyme - plus extra for garnishing
- 1 tbs of Fresh Italian Parsley - plus extra for garnishing
- 1 tbsp of Olive Oil
- Salt and Black Pepper - to taste
- 1/2 cup of Parmesan Cheese
Instructions
- Blanch the dried mushrooms in boiling water for 5 minutes or soak for 30 minutes in warm water. Strain rehydrated mushrooms through a coffee filter, paper towel, or cheesecloth over a medium bowl, save the broth, and set aside.
- Gently rinse the mushrooms through cold water and pat dry with a paper towel. Roughly chop them and set aside.
- Bring the vegetable broth to a simmer and add the dried mushroom broth. Keep the broth warm over very low heat.
- Heat 1 tsp of butter and olive oil in a heavy bottom pan or cast iron braiser or saucepan. Add the onion, a sprinkle of salt and black pepper and saute at medium heat for 6-7 minutes until tender. Add the sliced fresh mushrooms, saute for 3-5 minutes and add the chopped rehydrated mushrooms, add thyme, parsley, and garlic, season with a pinch of salt and black pepper, and saute until mushrooms are tender and liquid has evaporated.
- Stir in the rice and coat with mushrooms and olive oil, toast for about a minute. Add the white wine and reduce heat to simmer, stir for 2 minutes or until the wine has been absorbed. Add 2 ladles of hot broth and simmer over medium-low heat, stirring occasionally until liquid has almost been absorbed. Continue adding 2 ladles at a time when the liquid has reduced, stirring often, almost constantly for about 26 to 28 minutes or until rice is creamy, tender but still has a bite. The mixture should be creamy and soupy.
- Remove from heat and add about 1/3 of a cup of parmesan cheese and the remaining 1 tsp of butter - you will use the rest of the parmesan cheese for serving. Stir and add a little more broth if necessary.
I like to garnish with freshly grated parmesan cheese, chopped fresh Italian parsley and thyme, and a drizzle of truffle or olive oil.
Notes
It is also important to quickly toast the rice after sauteing the onions, mushrooms, and garlic in order to add a nutty flavor to the rice just for a minute then deglaze the pan with wine (or a splash of vinegar or lemon).
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 409Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 19mgSodium 677mgCarbohydrates 68gFiber 8gSugar 7gProtein 12g
This was so delicious, thank you for sharing. I used rosemary instead of time. The only difference I did directions are easy to fall and end product is perfect.
Hi Bernadette, I am so glad you enjoyed the recipe. I love that you used rosemary, it pairs so well with the mushrooms! I will use it next time I make it! Thank you so much for taking the time to let me know! 😊
You are so welcome. Thank you too. Yes rosemary was a nice flavor especially because I picked it from my garden. 😁
The best! 😊