Easy Mushroom Risotto

This easy mushroom risotto recipe features creamy Arborio rice, sautéed mushrooms, garlic, and Parmesan cheese for a classic Italian-style comfort dish. Made with simple ingredients and cooked on the stovetop, this risotto delivers a rich, velvety texture with deep savory flavor. Perfect for weeknight dinners or special meals, it can be prepared with chicken stock or vegetable broth for a vegetarian option. Finished with fresh herbs and a touch of lemon, this homemade mushroom risotto pairs well with salads, roasted vegetables, or grilled proteins.

Ingredients:

• 6–7 cups chicken stock or vegetable broth
• 4 tablespoons butter, divided
• 1 lb mushrooms, thinly sliced or cut into quarters/sixths
• Salt and black pepper, to taste
• 1 tablespoon fresh thyme leaves, minced
• 4 cloves garlic, minced or pressed, divided
• 1 large shallot or 1/2 small yellow onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Fresh lemon wedge
• Truffle powder or truffle oil (optional)

Directions:

1. Pour the stock into a medium saucepan and bring to a boil. Reduce the heat to low, cover, and keep hot throughout the cooking process.
2. In a large deep skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and sauté until they release their liquid and it cooks off, about 5 minutes. Season with salt and pepper and continue cooking until golden and tender, 3–4 minutes.
3. Stir in the thyme and half of the garlic, cooking for 1 minute until fragrant. Transfer the mushrooms to a plate, cover loosely, and set aside.
4. Lower the heat to medium and melt the remaining butter in the same skillet. Add the shallot, season lightly with salt and pepper, and sauté until soft, 2–3 minutes. Add the remaining garlic and cook for 1 minute.
5. Add the Arborio rice and stir to coat the grains in butter. Cook for 1 minute, stirring constantly.
6. Pour in the white wine and stir gently until it is almost fully absorbed.
7. Add 1/2 cup (one ladle) of hot stock and stir slowly until nearly absorbed. Continue adding stock in the same way, one ladle at a time, stirring continuously.
8. When the rice is nearly tender and one ladle of stock remains, return the mushrooms to the skillet and continue stirring. The entire process should take about 35–40 minutes. You may not need all the stock if the rice becomes tender sooner.
9. Remove from heat and stir in the Parmesan cheese. Add a small squeeze of lemon juice to brighten the flavor. Taste and adjust seasoning with salt and pepper.
10. Serve immediately, topped with extra Parmesan and optional truffle powder or truffle oil.

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Tips

• Keep the stock hot to ensure even cooking and a creamy texture.
• Stir gently and consistently to release the starches without breaking the rice.
• Use a wide, heavy skillet for better evaporation and even cooking.

Variations and Substitutions

• Vegetarian: Use vegetable broth instead of chicken stock.
• Dairy-Free: Replace butter with olive oil and use a dairy-free Parmesan alternative.
• Herbs: Swap thyme for rosemary or parsley for a different aroma.
• Extra Creamy: Stir in a small knob of butter at the end for added richness.

FAQs

Can I use a different type of rice?
Arborio rice is best for classic risotto texture, but Carnaroli also works well.

Why is my risotto too thick?
Risotto thickens as it cools. Add a splash of warm stock and stir before serving.

Can risotto be made ahead of time?
Risotto is best served fresh, but leftovers can be reheated gently with added broth.

Serving Suggestions

• Serve as a main dish with a simple green salad.
• Pair with roasted vegetables or grilled chicken for a complete meal.
• Finish with shaved Parmesan and cracked black pepper for extra flavor.

Why You’ll Love This Recipe

This easy mushroom risotto delivers rich, creamy texture with deep savory flavor from golden mushrooms, Parmesan cheese, and fresh herbs. It’s a comforting dish that feels elegant yet approachable, perfect for both weeknight dinners and special occasions.