Tired of pasta? Tired of rice? Your family needs this mushroom risotto recipe! It’s like an Italian version of mac n’ cheese made with a base of rice. It’s elegant enough for guests yet perfect for your little family any night of the week. My husband and kids like to remind me when I haven’t made risotto in a while because they absolutely love it.
Best Risotto Recipe
With very simple ingredients, you can make the best risotto recipe. I know it sounds like something you need to go to culinary school for, but I promise you can make this divine dish in your home and fast!
Ingredients in Mushroom Risotto
- Chicken stock – This adds more flavor to cook this creamy, cheesy rice dish.
- Mushrooms – You want portobello mushrooms and white button mushrooms for maximum flavor.
- Shallots – Dice them up.
- Arborio rice – This is the perfect kind of rice to use for cooking risotto.
- Dry white wine – Gives this that elegant taste.
- Olive oil – Extra virgin olive oil helps soften up the shallots and mushrooms for the risotto.
- Butter – Makes your risotto richer.
- Fresh chives – Adds a pop of color and a contrast in flavor.
- Parmesan cheese – Freshly grate it yourself for a fresh Parmesan risotto recipe. It’s worth it!
- Salt and pepper – To taste.
Easy Risotto Recipe
This risotto recipe is so simple to make. Once you do it, you’ll be able to make it faster each time since you’ll know all the steps. If you can boil water and make pasta, you can totally make this easy risotto recipe!
I like rice. Rice is great if you’re hungry want two thousand of something.
How do you Make Risotto from Scratch?
First, you’ll heat the broth up and set it aside when it’s warm. Then in a large saucepan, you’ll heat the oil so it’s hot, then cook the mushrooms. Once they’re soft, set them aside, then add more olive oil to cook the shallots. After about 2 minutes, add the arborio rice in and coat every last grain so it toasts to a golden color. When the arborio rice is golden, add the wine until the rice fully absorbs it. Then add the chicken stock slowly, waiting until it absorbs before adding more. Once you’ve finished adding it all and the rice is al dente, roughly 20 minutes, you can take it off the heat. Add the mushrooms, butter, chives, and cheese. Salt and pepper to your preference and it’s ready to serve.
Expert Tips and Tricks for the Perfect Risotto Every Time
- Don’t use regular rice. I beg you, go get a short-grain rice at the supermarket. Arborio is easy to find and makes for great risotto. The reason? If you use long grain rice, it won’t have that silky texture risotto always has. Plus, cooking arborio rice is just as easy as cooking regular rice.
- Watch the broth. That broth needs to be warmed up, but not boiling. If you boil it, you’ll change the flavor.
- Use fresh parmesan. You don’t make homemade risotto from scratch and use that shelf-stable junk. Grate your parmesan yourself and you will have restaurant-quality a creamy risotto recipe that’s so good, your family will hunt through the kitchen to see where you stashed the takeout boxes!
What exactly is risotto?
Risotto is a creamy rice dish that comes out with a different texture than steamed rice. It includes parmesan cheese that adds to the creaminess and is often made with mushrooms which add an earthy balance.
What is the best risotto rice?
Arborio is the best risotto rice. If you can’t find it, choose another short grain variety of rice to get the right texture.
How is risotto different than rice?
Risotto is cooked by toasting the rice first in the pan. Liquid is added gradually, only adding more as it is absorbed. Rice is boiled in water until all excess water disappears, leaving it with a steamed texture.
What is the secret to a good risotto?
In addition to fresh ingredients, the secret is in the technique. You want to stir enough to agitate the rice to make it creamy, but not too much. And you also want to add the broth in increments otherwise it will come out like rice.
How to Cook Risotto
Risotto is cooked on the stovetop. You’ll need a pan for warming the broth and a skillet for cooking the risotto.
How do you make creamy risotto?
Simply follow this recipe and you’ll make creamy risotto. The techniques here will help you get this tricky texture just right.
Do you cover risotto while cooking?
No, you need to be able to stir and observe the liquid cooking off so you can add more for the rice to absorb. Keeping it covered will only cook it like regular rice.
How do you make risotto fast?
Risotto is a pretty quick dish though it takes some patience. You can’t rush the addition of the broth or else it won’t come out with the right texture.
What can you add to risotto?
A favorite addition to risotto is shrimp. Scallops are also nice, though some people favor cooked sausage. You can even add beans or an egg to it to add more protein without any meat.
Why is my risotto rice still hard?
Risotto should have an al dente texture, but it shouldn’t be hard. Make sure you’re slowly adding the liquid as instructed to get the right texture.
What goes well with mushroom risotto?
Sometimes, we enjoy risotto as a meatless meal but you can add seared scallops or sauteed shrimp to the meal. A green salad, parmesan-roasted green beans, Caprese salad, poached eggs with asparagus, and sauteed garlic spinach add more nutrients to this elegantly delicious meal.
How to Store Risotto
Risotto should be kept in an airtight container in the fridge. It won’t last on the counter!
How Long Does Risotto Last?
Without any meat in it, risotto can last for about 5 days in the fridge. If you’ve added meat to it, even at the end like a topping of shrimp for example, you will want to use it up by 3 days.
Can You Freeze Risotto?
Well, you can, but it doesn’t mean you should. It will change the texture and it won’t be nearly as pleasurable to eat when you freeze it.
How to Reheat Risotto?
The best way is to let it come to room temperature, then put it in a saucepan with a little broth. Keep stirring until it gets the right consistency, then serve!
Watch How To Make Risotto (Video)
Classic Mushroom Risotto Recipe
- 6 cups chicken stock (divided)
- 4 tbsp extra virgin olive oil (divided)
- 1 lb portobello mushroom (thinly sliced)
- 1 lb white button mushrooms (thinly sliced)
- 2 1/2 shallots (diced)
- 1 1/3 cup Arborio rice
- 1/2 cup dry white wine
- salt (to taste)
- black pepper (to taste)
- 4 tbsp fresh chives
- 5 tbsp butter
- 1/2 cup parmesan cheese (freshly grated)
- In a medium saucepan, heat up the broth on medium-low heat. Once warmed, set aside.
- In a large saucepan, heat 2 tablespoons of olive oil on medium-high heat. Once the oil is hot, add in the mushrooms and cook until soft, then set aside.
- In a skillet, the remaining olive oil and the shallots and cook for 1-2 minutes. Next, add the Arborio rice, making sure to coat every grain in oil. Toast the rice until it achieves a golden color. Once golden, add in the wine, stirring until it is fully absorbed. Once the wine is fully absorbed, being adding in the chicken stock about 1/2 cup at a time until fully absorbed. Repeat this process until you’ve used all of the chicken stock and the rice is al dente. This should take about 20-22 minutes. Once the rice is al dente, remove from the heat and add in the mushrooms, butter, chives, and cheese, salt and pepper. Serve immediately.
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