Easy Mushroom Risotto

Easy Mushroom Risotto is a cinch to prepare, yet tastes like it came from a restaurant. Gluten free, vegetarian, and gorgeous!

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine American, Italian

Keyword dairy free, gluten free, vegan, vegetarian

Method saute, Simmer

Servings

Calories 611kcal

Ingredients

6-7 cups chicken stock or vegetable broth
4 Tablespoons butter divided
1 lb mushrooms thinly sliced or quartered/cut into sixths, see notes
salt and pepper
1 Tablespoon minced fresh thyme leaves
4 cloves garlic pressed or minced, divided
1 large shallot or 1/2 small yellow onion chopped
1-1/2 cups arborio rice Lundberg recommended
1/2 cup dry white wine pinot grigio or sauvignon blanc recommended
1/2 cup freshly grated parmesan cheese plus more for serving
fresh lemon wedge
truffle powder or drizzle of truffle oil optional

Instructions

Bring the chicken stock to a boil in a medium-size saucepan over high heat then turn the heat down to low and place a lid on top to keep it hot. If the stock begins to simmer or boil, turn off the heat but keep the lid on.
Meanwhile, melt 2 Tablespoons butter in a large, 11-12” skillet with high sides over medium-high heat. Add the mushrooms then saute until they release their liquid and the liquid has cooked off, 5 minutes. Season with salt and pepper then continue to saute until the mushrooms are golden brown and tender, 3-4 minutes. Add the fresh thyme and half the garlic then saute until very fragrant, 1 minute. Scoop the mushrooms onto a plate then cover loosely with foil and set aside.
Turn the heat under the skillet down to medium then melt the remaining 2 Tablespoons butter inside. Add the shallots then season with salt and pepper and saute until softened, 2-3 minutes. Add the remaining garlic then saute until very fragrant, 1 minute.
Add the rice then stir to coat in butter and cook while stirring for one minute. Add the wine then stir slowly and continuously until it’s been nearly absorbed by the rice — this will happen fairly quickly. Add 1/2 cup (1 ladleful) hot stock into the skillet then stir slowly and continuously until it’s been nearly absorbed by the rice. Continue adding the stock 1/2 cup/1 ladleful at a time, stirring slowly and continuously until it’s nearly absorbed by the rice. This will go quickly at first then take more time as you near the end of the risotto-making process.
When there’s 1 ladleful of stock left to add before the rice is tender, scrape the mushrooms into the skillet then continue stirring slowly and continuously. The entire process of adding the stock then stirring should take between 35-40 minutes. If you find the rice is tender before all the stock has been added — that’s fine! You may not need to add all of it. If your skillet is larger than 12”, and/or the heat is a little high, you may need to use all 7 cups of stock.
Turn off the heat then stir in the parmesan cheese. Add a small amount of lemon juice then stir to combine — the risotto shouldn’t taste “lemony”, just brightened. Taste then add salt and pepper if necessary.
Serve immediately with optional truffle powder and/or truffle oil, and extra grated parmesan cheese. The risotto will thicken as it cools, so it's best to serve and eat right away when it's still very creamy.

Video

Notes

I like using baby bella mushrooms, though you can use whatever kind of mushrooms you like best. I thinly slice half the mushrooms and quarter/sixth the other half to have some variance in texture.
I highly recommend Lundberg Arborio Rice for this recipe.
The risotto will thicken as it cools so I like to leave it fairly creamy at the end of cooking. By the time it’s plated, it will have thickened up to the perfect consistency.
I love Sabatino Truffle Zest Seasoning, and Truffle Shuffle Truffle Carpaccio oil for flavoring this risotto.
To reheat: add a splash of chicken or vegetable stock then reheat in the microwave until warm.

Nutrition