Mushroom Risotto

Mushroom Risotto

Risotto is a dish that can feel daunting to make, but it does not have to be. Consisting of simple tasty ingredients, the most important thing when creating such a luxurious dish is time and patience. If you can stir, you can make this delicious, creamy risotto that is sure to be a hit amongst anyone who tries it!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 6 servings


  • 1 Large pot
  • 1 Large pan


  • 6 cups broth chicken, veggie, or mushroom work great!
  • 3 tbsp olive oil divided
  • 2 lbs mushrooms of choice thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 2 shallots minced (can sub 1/2 cup minced onion)
  • 1 1/2 cups arborio rice
  • 4 tbsp butter
  • 1/3 cup parmesan cheese


  • In large pot over medium high heat, bring broth to a simmer.
  • In large pan over medium high heat, warm 1 tbsp olive oil. Add sliced mushrooms, salt, and pepper. Sauté until browned, about 3-4 minutes. Remove from pan and set aside when done.
  • In same pan, warm remained 2 tbsp olive oil. Sauté shallots for 1-2 minutes and add rice. Toast rice for about 3-4 minutes until golden.
  • Pour 1 cup of simmering broth in with rice, stirring constantly. Once rice absorbs liquid, reduce heat slightly and continue adding broth in 1/2 cup portions until all 6 cups is added and absorbed. Takes about 30 minutes.
  • Once liquid is absorbed, add cooked mushrooms, butter, and parmesan. Season with more salt and pepper to taste. Serve and enjoy!
Keyword Dinner, Lunch, Rice

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