Description

Craving a restaurant-quality dish that’s rich, creamy, and bursting with umami? Gourmet Mushroom Risotto combines tender Arborio rice, earthy portobello and white mushrooms, and a touch of Parmesan for a luxurious yet approachable meal.

Ingredients

Scale

Gourmet Mushroom Risotto uses simple yet flavorful ingredients for a rich result. Here’s what you’ll need for 6 servings:

6 cups chicken broth: Provides a savory base (or vegetable broth for vegetarian).
3 tablespoons olive oil, divided: For sautéing mushrooms and rice.
1 pound portobello mushrooms, thinly sliced: Adds deep, earthy flavor.
1 pound white mushrooms, thinly sliced: Contributes delicate, savory notes.
2 medium shallots, diced: Offers subtle oniony sweetness.
1 ½ cups Arborio rice: The key to creamy risotto texture.
½ cup dry white wine: Adds acidity and depth.
4 tablespoons butter: Enhances richness.
3 tablespoons finely chopped chives: Brings fresh, mild onion flavor.
⅓ cup freshly grated Parmesan cheese: Adds nutty, salty creaminess.
Sea salt and freshly ground black pepper: Seasons to taste.

Why These Ingredients Matter

Arborio Rice: High-starch rice creates the signature creamy texture.
Mushrooms: Portobello and white varieties provide a robust, umami-rich base.
White Wine: Balances richness with bright acidity.
Parmesan and Butter: Add luxurious creaminess and depth.

Substitutions and Variations

Chicken Broth: Swap with vegetable broth for vegetarian or vegan (with other adjustments).
Olive Oil: Use avocado oil or grapeseed oil.
Mushrooms: Replace with cremini, shiitake, or oyster mushrooms.
Shallots: Substitute with ½ small onion or 1 teaspoon onion powder.
Arborio Rice: Use Carnaroli or Vialone Nano rice for similar creaminess.
White Wine: Replace with ¼ cup white wine vinegar diluted with ¼ cup water or broth.
Butter: Use plant-based butter for vegan.
Parmesan: Swap with pecorino, nutritional yeast (for vegan), or aged Gouda.
Chives: Use green onions or parsley.
Vegan Option: Use vegetable broth, plant-based butter, and nutritional yeast.
Gluten-Free: Naturally gluten-free with gluten-free broth.
Flavor Variations:
- Truffle Mushroom Risotto: Add 1 teaspoon truffle oil before serving.
- Herb-Infused Risotto: Include 1 tablespoon chopped fresh thyme or rosemary with chives.
- Lemon Mushroom Risotto: Add 1 teaspoon lemon zest with the Parmesan.
- Spicy Risotto: Stir in ¼ teaspoon red pepper flakes with the shallots.
- Creamy Mushroom Risotto: Add ¼ cup heavy cream or coconut milk at the end.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 6 cups broth, 3 tablespoons olive oil, 1 pound each portobello and white mushrooms, 2 shallots, 1 ½ cups Arborio rice, ½ cup white wine, 4 tablespoons butter, 3 tablespoons chives, ⅓ cup Parmesan, salt, and pepper.
Thinly slice mushrooms, dice shallots, chop chives, and grate Parmesan.

Tip: Prep ingredients in advance to streamline cooking; keep broth warm to speed absorption.

Step 2: Warm the Broth

In a saucepan, warm 6 cups chicken broth over low heat; keep it simmering gently.

Tip: Warm broth ensures even cooking and prevents cooling the rice during addition.

Step 3: Cook the Mushrooms

In a deep-sided large saucepan, heat 2 tablespoons olive oil over medium-high.
Add 1 pound each portobello and white mushrooms; cook, stirring, until soft, about 3 minutes.
Remove mushrooms and their liquid to a bowl; set aside.

Tip: Don’t overcrowd the pan to ensure mushrooms brown rather than steam.

Step 4: Toast the Rice

In the same saucepan, add 1 tablespoon olive oil over medium-high.
Stir in 2 diced shallots; cook for 1 minute until softened.
Add 1 ½ cups Arborio rice; cook, stirring, until rice is coated and pale golden, about 2 minutes.

Tip: Stir constantly to coat rice evenly; toasting enhances nutty flavor.

Step 5: Cook the Risotto

Pour in ½ cup white wine; stir constantly until fully absorbed.
Add ½ cup warm broth, stirring constantly until absorbed.
Continue adding broth ½ cup at a time, stirring until each addition is absorbed and rice is tender yet firm (al dente), about 15-20 minutes.

Tip: Stir frequently to release starch for creaminess; taste rice at 15 minutes for doneness.

Step 6: Finish and Serve

Remove from heat; stir in reserved mushrooms and their liquid, 4 tablespoons butter, 3 tablespoons chives, and ⅓ cup Parmesan.
Season with sea salt and black pepper to taste.
Serve immediately, about 1 cup per serving, with extra Parmesan or chives if desired.

Tip: Stir gently to incorporate ingredients; serve promptly for the creamiest texture.