Mushroom risotto is a classic Italian dish that is creamy, comforting, and bursting with earthy flavors. This recipe typically includes arborio rice, which has a high starch content that gives the dish its signature creaminess. The rice is slowly cooked in a flavorful broth until it is tender and the broth is absorbed, creating a luxurious texture. Enjoy the rich and comforting flavors of this classic Italian dish!
Prep Time: 10 minutes
Cooking Time: 40-55 minutes
Yields: 4-6 servings
- 3 tablespoons olive oil (divided into 1tbsp and 2tbsps)
- 1 pound shiitake mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced (You can add other types of mushrooms if you want, I love shimeji mushrooms too. Some people add portobello.)
- 2 shallots or leek, diced (I prefer leek use what you like or have)
- 1 ½ cups Arborio ir Carnaroli rice (Carnaroli is more fancy, used by chefs but Arborio will work just fine)
- ½ cup dry white wine
- 6 cups vegetable broth
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons vegan butter (you can add less or none if you want less calories, the butter makes the risotto creamy. Substitute
- ⅓ cup freshly grated Parmesan cheese
- 1tsp paprika (I add more sometimes)
- 1tbsp dry parsley
- Tamari sauce (substitutes salt, if you don't have that just use kosher salt instead)
- 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, paprika and tamari and cook in low heat until soft, about 10-20 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots or leek. Cook for 1 minute or until "golden".
- Add rice, stirring to cover 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 warm 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, chives, dry parsley and parmesan. Season with black pepper to taste. It's better for it to be al dente and not over cooked, not too dry, but not too liquid. You will probably need to add more broth if you have left overs.
You can also make this risotto with any veggies you like. Here are some examples:
- goat cheese with cherry tomatoes and basil risotto
- asparagus risotto
- butternut squash
To make it creamy you can also substitute butter for mascarpone or the leftover from making your nut milk. The creamiest risotto I ever made was with the leftovers from the Brazil nut milk I made fresh. You throw the ground nut in the risotto and you don't need to add butter or cheese.
Crunchy Mama Tip: Try making this recipe with our Grilled Asparagus with Sweet Potato Sauce and Crispy Rosemary on the side or mixed into the dish for extra veggies. Clean up with our high quality, stylish Turkish towel.