Description
This creamy and flavorful Mushroom Risotto recipe combines sautéed mixed mushrooms with Arborio rice cooked slowly in vegetable broth and white wine, finished with pecorino cheese and fresh herbs for a comforting and elegant vegetarian dish perfect for any meal.
Ingredients
Mushrooms
- 4 tablespoons extra-virgin olive oil, divided
- 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 the 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 freshly ground black pepper. Toss to coat and cook, stirring occasionally, for about 8 minutes or until the mushrooms are soft and browned. Remove mushrooms from the pan and set aside. Cook in batches if necessary to avoid overcrowding.
- Prepare Aromatics and Rice: Wipe out the pan to remove any residue. Return the pan to medium heat and add the remaining 2 tablespoons of olive oil, chopped onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes until the onion is softened. Stir in the finely chopped garlic, fresh thyme leaves, and rinsed Arborio rice. Cook for 1 minute to toast the rice lightly, then pour in the dry white wine. Stir and cook for 1 to 3 minutes, allowing the wine to reduce and absorb into the rice.
- Cook the Risotto: Gradually add the warmed vegetable broth, ¾ cup at a time, stirring constantly and allowing each portion to be absorbed before adding the next. When you add the final portion of broth, stir in two-thirds of the sautéed mushrooms. Continue cooking and stirring until the risotto is creamy and the rice is tender but still slightly al dente in bite.
- Finish and Serve: Remove the risotto from heat. Stir in the grated pecorino or Parmesan cheese and adjust seasoning to taste with additional salt and pepper if needed. Spoon the risotto onto plates, top with the remaining sautéed mushrooms, garnish with fresh chopped parsley, and offer extra grated cheese on the side.
Notes
- Use warmed vegetable broth to maintain an even cooking temperature for the rice.
- Sauté mushrooms in batches to prevent steaming and achieve better browning.
- Stir continuously while adding broth to create the perfect creamy texture.
- For a richer flavor, use Parmesan cheese rather than pecorino if preferred.
- Serve immediately as risotto tends to thicken as it cools.
- This recipe is vegetarian and can be made gluten-free by ensuring the broth and wine are gluten-free.
