Description
This Best Mushroom Risotto Recipe is a creamy and flavorful Italian classic made with a mix of crimini and hedgehog or chanterelle mushrooms, slowly cooked arborio rice, and finished with Parmesan, butter, and fresh lemon zest. Perfectly balanced with roasted garlic and a splash of white wine, it’s a comforting and elegant dish ideal for a cozy dinner or special occasion.
Ingredients
Scale
Mushrooms and Oil
- 2 Tablespoons olive oil, divided
- 8 ounces crimini mushrooms, quartered
- 4 ounces hedgehog or chanterelle mushrooms
Aromatics
- 2 shallots or ½ a medium onion, chopped
- 1 whole head garlic, roasted
Rice and Liquids
- 1 ¼ cups arborio rice
- ½ cup dry white wine (like Pinot Grigio) – optional, can substitute with water or additional chicken broth
- 4 cups chicken stock
Finishing Ingredients
- ½ cup freshly grated Parmesan cheese
- 3 Tablespoons butter
- 1 teaspoon lemon zest
- Chopped fresh parsley or micro-greens for garnish
- Salt & pepper to taste
Instructions
- Cook the mushrooms: Heat a large cast iron skillet or pan over medium heat. Add 1 tablespoon of olive oil and cook the crimini and hedgehog or chanterelle mushrooms for 5 minutes until they turn brown. Transfer the mushrooms to a bowl and set aside.
- Sauté shallots and garlic: Wipe out the pan and drizzle with the remaining tablespoon of olive oil. Add the chopped shallots or onion and cook over medium heat for 2-3 minutes until they begin to soften. Add the roasted garlic, mashing it slightly, and season with salt and pepper.
- Toast the rice: Increase heat to medium-high and add the arborio rice to the pan, stirring for about 1 minute until the grains become somewhat translucent.
- Add wine: Pour in the dry white wine and cook, scraping any browned bits off the pan, until the alcohol has evaporated, about 2 minutes. If not using wine, skip this step and add extra water or chicken stock in the next step.
- Add chicken stock: Reduce heat to medium-low and add 3 cups of chicken stock, leaving the skillet uncovered. Cook, stirring occasionally, until most of the liquid is absorbed.
- Cook rice to tenderness: Taste the rice; it should be firm but not hard. Add additional chicken stock in ½ cup increments, stirring between each addition, until the rice reaches desired tenderness and the liquid is absorbed. Adjust salt and pepper to taste.
- Reintroduce mushrooms: Stir the sautéed mushrooms back into the risotto to reheat as the rice finishes cooking.
- Finish the risotto: When the rice is done, add a final splash of chicken broth to loosen the risotto slightly and remove the pan from heat. Stir in the butter, freshly grated Parmesan cheese, and lemon zest until the butter is fully melted and the risotto becomes creamy.
- Serve: Plate the risotto immediately, garnished with shaved Parmesan, extra lemon zest, and chopped fresh parsley or micro-greens for a fresh finish.
Notes
- Many restaurants serve risotto slightly soupy; add an extra splash of broth at the end if you prefer a looser consistency.
- This technique is adapted from Recipe Tin Eats, a trusted source for classic and approachable recipes.
