This recipe for a Simple Basic Mushroom Risotto is a great place to begin your love-affair with risotto. Use the 5 tips as a bouncing board, and you’ll find yourself coming up with your very own risotto recipes in no time.
Easy Mushroom Risotto Recipe
As you probably know, risotto is a traditional rice dish originating from Northern Italy.
What was your first thought when you saw the word risotto?
Time consuming? Complicated?
A basic risotto recipe can take about 40 minutes from start to finish. In my opinion, that’s a reasonable investment of time for the return you will get on the taste.
Besides, if you have all of your ingredients measured and prepped, this simple risotto is really not complicated to throw it together.
I’d like to share 5 simple tips on how to make the best mushroom risotto:
Tip#1: In order to achieve a silky creamy texture, you need to use a short grain rice.
Arborio rice is a popular one. (If you recall, this is the rice I used to make Creamy Rice Pudding). Other kinds of rice that are appropriate include vialone nano and carnaroli.
The short grain allows for a huge amount of liquid to be absorbed without the grain tasting like mush. Remember, risotto should always be cooked al dente.
Tip#2: When making your soffritto, sauté your vegetables (in this case the onions and mushrooms) over medium-low heat until translucent.
Tip#3: Toast the short grains for a few minutes in the oil before adding the liquids.
This will enable each cup of uncooked rice to absorb up to 4 cups of hot broth. There are some recipes which will use butter as their source of fat; others will use a combination of oil and butter. I like using olive oil – it minimizes the amount of saturated fats in the recipe. As usual, feel free to experiment! Do what you like best.
Tip#4: Add HOT broth to the rice. This allows for the rice to release its starch slowly, consequently allowing the rice to cook evenly.
Tip#5: When the risotto reaches the perfect texture, remove it from heat, add Parmesan cheese and enjoy!
As you can see, making risotto is really not difficult!
Simple Mushroom Recipes we Love:
Origins of recipe for Easy Mushroom Risotto Recipe:
A few years ago, I bought a magazine from Better Homes and Gardens called “Cook’s Secrets”. Just like my recipe for easy mashed potato cinnamon rolls, I’ve adapted this recipe from that magazine.
You now have a recipe for a the best mushroom risotto. Not only is it a great recipe in and of itself – once you master it, it’ll serve as a great base for a bunch of other risotto dishes, too!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this Easy Mushroom Risotto Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Easy Mushroom Risotto Recipe
- 3-4 cups vegetable or chicken broth low sodium
- 2 tablespoons olive oil
- 2 cups mushrooms chopped (Portobello, shitakes, wild, Hen-of-the-Woods, cremini, etc...)
- 1 tablespoon chives dried
- 1 small onion minced (about 1/2 cup)
- 2 cloves garlic minced
- 1 cup arborio rice uncooked
- 1/2 cup white wine or chicken broth
- 1/4 cup Parmesan cheese grated (plus additional for serving-optional)
- zested lemon peel optional
- salt and pepper to taste
- Place the broth in a medium saucepan and bring to a low simmer.Keep warm.
- Drizzle 1 tablespoon olive oil in a heavy, very large skillet,over medium-high heat.
- Saute the mushrooms with the chives until tender and just browning, about 5-7 minutes. (salt and pepper to taste)
- Transfer mushrooms to bowl and set aside.
- Drizzle 1 tablespoon olive oil in the same large skillet,over medium-low heat.
- Saute the onions, and garlic for about 5-7 minutes until translucent. Stir frequently.
- Add the rice. Increase heat to medium.
- Keep stirring rice and onions (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
- Add the wine (or broth) and stir constantly until absorbed. This should take 30-60 seconds.
- Stir in 1/2 cup of hot broth into the rice mixture.
- Keep stirring until the broth is absorbed.
- Keep adding the broth (1/2 cup at a time) until it is absorbed, stirring all the while.
- Halfway through this procedure (about 8-10 minutes of adding broth and stirring) add the sauteed mushrooms.
- Keep adding and stirring 1/2 cup of broth at a time.
- At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
- Remove from heat and stir in the cheese.
- Add zested lemon peel (if using)
- Serve immediately with additional parmesan (if desired).
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