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The Ultimate Gourmet Mushroom Risotto That’ll Make You Feel Like a Chef

a serving of gourmet mushroom risotto

A rich and creamy gourmet mushroom risotto made with Arborio rice, portobello and white mushrooms, white wine, and Parmesan cheese, delivering a flavorful and comforting Italian-inspired dish.

Ingredients

  • 6 cups chicken broth, or as needed
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 medium shallots, diced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 tablespoons butter
  • 3 tablespoons finely chopped chives
  • â…“ cup freshly grated Parmesan cheese
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Gather all ingredients.
  2. Warm the chicken broth in a saucepan over low heat.
  3. Heat 2 tablespoons olive oil in a large deep-sided saucepan over medium-high heat. Add the portobello and white mushrooms and cook, stirring, until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl and set aside.
  4. Add the remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute.
  5. Add the Arborio rice and cook, stirring, until the rice is coated with oil and turns pale golden, about 2 minutes.
  6. Pour in the white wine, stirring constantly until fully absorbed.
  7. Add 1/2 cup warm broth to the rice, stirring until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, until the rice is tender but still firm to the bite, about 15 to 20 minutes.
  8. Remove from heat and stir in the reserved mushrooms with their liquid, butter, chives, and Parmesan cheese.
  9. Season with salt and pepper, then serve immediately.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Use freshly grated Parmesan for the best flavor and texture.
  • Do not rinse Arborio rice, as the starch is essential for a creamy risotto.
  • Serve immediately for the best texture and taste.