The classic Italian risotto, creamy and cheesy, finished with Mushrooms & Parmesan.
This Easy Mushroom Risotto is a quick and simple way to make restaurant-style risotto at home in minutes and in only one pan! Risotto takes a while to cook properly, and it requires your attention as well as your time. As it cooks, you need to stir the rice while adding hot stock -a ladleful at a time- and cook the rice slowly so that the stock is absorbed. In the end, finish it with cooked mushrooms, that lends an earthiness, and Parmesan- that elevate the flavors!
- 6 cups vegetable broth, divided
- 3 tbsp olive oil, divided
- 450g mushrooms, thinly sliced
- 2 shallots, diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- salt to taste
- freshly ground black pepper to taste
- 4 tbsp butter
- 1/3 cup freshly grated Parmesan cheese
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
- Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.
- Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute.
- Add rice, stirring to coat with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
- Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter and parmesan.
- Season with salt and pepper to taste.
- Serve hot.