Mushroom Risotto

Mushroom Risotto, made with both fresh and dried mushrooms, is a savory  recipe. This homemade risotto is intensely flavorful, easy to make, and is the best dinner side dish.

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Why this recipe works:

I’m always on the lookout for unique and delicious side dish recipes. I’m confident you will absolutely love this tasty recipe.

• Because both fresh and dehydrated mushrooms are used, you will taste a ton of mushroom flavor. The dried mushrooms get pulverized in the food processor and then rehydrated in the broth.
• Chicken broth gives the best flavor, but you can use beef broth or vegetable broth if you’re looking for a vegetarian option.
• This stove top mushroom risotto recipe takes some time and attention, but it is easily made while you’re cooking the rest of dinner.
• This homemade risotto is a great side dish to pair along with chicken or pork.

Ingredients needed:

• Chicken stock – Homemade is best, but any variety of store bought will work.
• Dried mushrooms – I used a pack from Costco that included a wide variety of wild mushrooms.
• Fresh mushrooms – I use basic button mushrooms, but you can use any variety including baby portabella, chanterelle, etc.
• Diced yellow onion and  minced garlic.
• Arborio rice – can’t make mushroom risotto without it!
• Dry white wine – gives great flavor and the alcohol burns off.
• Pecorino romano – this is a stinky cheese with a strong flavor but it works great with risotto.
• Butter, salt, pepper.

How to make this creamy Mushroom Risotto:

1. First step is to grind the dried mushrooms into a chunky powder. I find using the food processor works best, but you can also dice by hand. It’s totally okay if you have some chunks mixed in.
2. You’ll heat the broth and the dehydrated mushrooms on the stove. Meanwhile you’ll saute the fresh mushrooms, onion, and garlic in butter in a separate pan. Then you’ll brown the Arborio rice with the sauteed vegetables, followed by the wine. To cook the risotto, you’ll add the hot mushroom broth mixture, one ladle full at a time, and will stir until the liquid gets absorbed.
3. You’ll continue to add the liquid to the risotto, one ladle at a time, until all of it has been incorporated. Once done, you’ll add the grated cheese.
4. Stir in the cheese with the heat off. Season with salt and pepper and you’re ready to serve!

Cooking tips for perfect results:

• Be sure to dice the onion into very small pieces. Since you’ve already gotten the food processor dirty, you can save yourself some work by pulsing the onion instead of chopping it.
• Dry white wine is recommended for this mushroom risotto. I usually use Sauvignon Blanc, Chardonnay, or Pinot Grigio.
• The cheese will melt best if you grate it from a block. Parmesan is a a great substitute, but be sure to grate it with a microplane for perfect melting.

Related recipes:

I love me a good risotto recipe! Be sure to try these favorites if you love it too.

• Butternut Squash Risotto
• Leftover Turkey Risotto
• Asparagus Risotto with Pecorino Romano
• Instant Pot Lemon Pea Risotto
• French Onion Risotto

Mushroom Risotto

Prep20 minutes mins

Cook40 minutes mins

Total1 hour hr

Servings 8 servings

Author Krissy Allori

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Mushroom Risotto, made with both fresh and dried mushrooms, is a savory flavorful recipe. Homemade risotto is easy to make and is the best dinner side dish.

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Equipment

• Food Processor
• Dutch oven
• ladle

Ingredients 

½x1x2x

• ▢ 4 cups chicken stock divided
• ▢ 3/4 ounce dried mushrooms
• ▢ 1 tablespoon butter
• ▢ 2 cups mushrooms sliced
• ▢ 2 cups yellow onion peeled, finely chopped (usually equivalent to one large onion)
• ▢ 2 cloves garlic minced
• ▢ 2 cups Arborio rice uncooked
• ▢ ½ cup dry white wine
• ▢ 4 ounces pecorino romano or parmesan cheese, grated
• ▢ 1 teaspoon kosher salt to taste
• ▢ ½ teaspoon pepper freshly ground , to taste

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Instructions 

• Run dried mushrooms through blender or food processor to transform them into a chunky powder.
• Meanwhile, in a medium sized pot, heat chicken broth and over low heat. Add powdered dried mushrooms.
• In a medium sized heavy bottom stockpot or dutch oven, melt butter and saute mushrooms, onion, and garlic over medium high heat until lightly brown, 10-15 minutes.
• Add rice and stir for 1 minute. You want rice to get slightly browned.
• Add wine and stir until liquid is absorbed, approximately 2 minutes.
• Add ½ cup of stock (I just use one ladle full) and continue stirring until liquid is absorbed. Continue to add stock mixture, ½ cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
• Turn off heat. Stir in grated shredded cheese, and salt and pepper to taste. Stir to combine and allow to rest. Serve hot.

Notes

• The wine may be omitted, if needed.
• Be sure to dice the onion into very small pieces. Since you’ve already gotten the food processor dirty, you can save yourself some work by pulsing the onion instead of chopping it.
• Dry white wine is recommended for this mushroom risotto. I usually use Sauvignon Blanc, Chardonnay, or Pinot Grigio.
• The cheese will melt best if you grate it from a block. Parmesan is a a great substitute, but be sure to grate it with a microplane for perfect melting.

Nutrition

Calories: 332kcal, Carbohydrates: 52g, Protein: 12g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 649mg, Potassium: 362mg, Fiber: 3g, Sugar: 4g, Vitamin A: 103IU, Vitamin C: 4mg, Calcium: 168mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below