Description
This creamy Mushroom Risotto features a blend of mixed mushrooms sautéed to perfection, combined with rich Arborio rice, fresh herbs, white wine, and Parmesan cheese. A classic Italian comfort dish, it is both elegant and hearty, perfect as a vegetarian main course.
Ingredients
Scale
Mushroom Mixture
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms, chopped
- ¾ teaspoon sea salt (divided)
- Freshly ground black pepper, to taste
Risotto Base
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice, rinsed
- ⅔ cup dry white wine
- 5 cups warmed vegetable broth
Finishing Touches
- ½ cup grated pecorino or Parmesan cheese (plus more for serving)
- Chopped fresh parsley for garnish
Instructions
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a Dutch oven or large deep skillet over medium heat. Add the chopped mushrooms, ½ teaspoon sea salt, and several grinds of black pepper. Toss to coat and cook, stirring occasionally, for about 8 minutes until mushrooms are soft and browned. Remove mushrooms and set aside; cook in batches if needed.
- Sauté Aromatics and Toast Rice: Wipe out the pan and return it to medium heat. Add the remaining 2 tablespoons olive oil, chopped onion, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes until onions soften. Stir in chopped garlic, fresh thyme leaves, and Arborio rice. Cook for 1 minute to toast the rice slightly.
- Add Wine: Pour in ⅔ cup dry white wine, stir, and cook for 1 to 3 minutes until the wine evaporates and is mostly absorbed by the rice.
- Incorporate Broth Gradually: Add warmed vegetable broth ¾ cup at a time, stirring constantly and allowing each addition to absorb before adding the next. This gradual process helps release the starches in rice, creating a creamy texture.
- Mix in Mushrooms: With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Continue cooking until the rice is creamy with a slight al dente bite, about 5 more minutes.
- Finish with Cheese and Seasoning: Stir in grated pecorino or Parmesan cheese. Taste and adjust seasoning as needed with salt and pepper.
- Serve: Top the risotto with the remaining sautéed mushrooms and garnish with chopped fresh parsley. Serve with additional grated cheese if desired.
Notes
- This dish is perfect as a rich and creamy vegetarian main course.
- Use a good quality dry white wine for best flavor.
- Sauté mushrooms in batches to avoid overcrowding and to get a nice browning.
- Stirring the risotto constantly while adding broth helps develop the perfect creamy texture.
- For a vegan version, substitute the cheese with a plant-based alternative or nutritional yeast.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
