Risotto With Mushrooms

Overhead shot of a plate of mushroom risotto topped with grated cheese.

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Risotto With Mushrooms

A true Northern Italian classic, risotto is a creamy rice dish that's perfect for any night of the week. This wild mushroom risotto recipe is no exception! This simple and utterly delicious dinner can be made and ready to savor in under an hour. Yes, making risotto requires patience and attention, but the results are always worth it.

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: 4 servings

Calories: 629kcal

Author: Nicole Gaffney

Ingredients

5 tablespoons olive oil divided
10-12 oz assorted mushrooms about 3 cups, sliced
2 medium shallots minced
2 cloves garlic minced
1 cup arborio rice
¼ cup dry white wine
¼ cup dry sherry or sub more white wine
3 cups low sodium chicken or vegetable stock hot, plus more as needed
Salt and freshly cracked pepper to taste
4 oz mascarpone cheese
1 teaspoon fresh thyme leaves
1 cup parmesan cheese good quality and freshly grated, plus more for serving
Truffle oil for finishing, optional but recommended!

Instructions

Add 3 tablespoons olive oil to a large heavy bottomed pot or Dutch oven over medium high heat. Add the mushrooms and give them a good stir to coat with olive oil, then let them sit undisturbed for 3-4 minutes to brown. Give them another quick stir, then leave undisturbed again for another 3-4 minutes, and repeat until deeply golden brown, about 15 minutes total.
Remove the mushrooms to a plate, then adjust the heat to medium-low. Add the remaining two tablespoons of olive oil to the pot along with the shallots and sautéed until softened, but not browned, about 3 minutes. Add the garlic and sauté for another 1-2 minutes.
Add the arborio rice, stir, and cook for about 1-2 minutes to toast the rice, then add the mushrooms back to the pan.
Add the white wine and sherry, then stir until fully absorbed.
Add ½ cup of hot stock and stir. When the rice absorbs all of the liquid, continue adding more stock ½ cup at a time, while stirring, until you've added a total of 3 cups.
Season with salt and pepper, then taste and adjust the seasoning as needed. While tasting, take note of how done the rice is. When the rice is cooked through but still al dente, it's done. The risotto should have a loose consistency, not super thick. Add more stock ¼ cup at a time until you reach the desired texture.
Remove the risotto from the heat and vigorously stir in the mascarpone cheese, thyme and parmesan cheese.
Spoon the risotto into bowls and top with a light drizzle of truffle oil if desired and more grated parmesan. Serve immediately!

Notes

Use an assortment of different mushroom varieties for best results, the more the better! I used a mixture of shiitakes, crimini and oyster mushrooms.
It's important not to disturb the mushrooms too much in the pan so they can brown and develop their flavor.
The total amount of liquid needed will depend on many factors, so you may need more. Heat up 1 quart (4 cups) of stock, just incase you need it.
Toasting the rice is an essential step - don't skip it! It prevents the rice from getting mushy by creating a seal around each grain, allowing it to absorb moisture more slowly. But be careful it doesn't burn or it could give the risotto a bitter taste.
Make sure your stock is hot when adding it to the pot. You can heat it on the stove or put it in the microwave for a minute or two.
It's important to stir the risotto often, but you don't need to stir it constantly the entire time. Once or twice every few minutes is fine.
The rice should be al dente when the risotto is finished cooking, not completely soft. The consistency should be slightly loose, not thick and pasty.
You can swap out the mascarpone cheese for 4 tablespoons of butter if desired.
The truffle oil is optional but makes it extra special! Be sure to use one that's good quality and add it to the bowls right before serving so it retains its aroma. A little goes a long way! Only ½ teaspoon or so is needed for each dish.

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