mushroom risotto

For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.

Mushroom Risotto

chicken broth, low sodium

olive oil, divided

garlic cloves, minced, divided

portobello and crimini mushrooms, sliced

bay leaves

fresh thyme, chopped

Italian parsley, chopped

butter

Salt and pepper

truffle oil

porcini mushrooms, wiped of grit

Arborio rice

dry white wine

Parmesan cheese, grated

Italian parsley,

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

<span>This was my first attempt at risotto and I am so pleased with the results!  I love mushroom and truffle flavors and this dish was so umami!</span><div><br /></div><div>(I used Urbani brand truffle oil, which claims to be made with real truffles and tasted great.  I learned that most "truffle oil" doesn't derive its flavor from real truffles, but instead, chemical compounds.  I once jumped at the chance to buy "truffle oil" from Trader Joe's but soon learned that truth.  It tasted just like real truffles initially, but the oil ultimately lost its flavor after a few months.  We'll see if Urbani's oil holds up.)<br /><div><br /></div><div>I used exactly 4 cups of stock and found that they (plus the juices of the mushroom mixture when I stirred it in towards the end) were sufficient to achieve the overall creamy texture of the dish and "al dente" bite to the rice.</div><div><br /></div><div>I tripled the garlic (I generally add a small handful to my dishes), added more portobello and crimini mushrooms to make up for the porcinis that I didn't have and added arugula towards the end, which was a delicious, peppery addition.</div></div><div><br /></div><div>Thank you for this wonderful recipe!</div>

This recipe is pretty much perfect! I was able to find white truffle oil actually made with white truffles, not cheap but well worth it! I may add a bit more white wine next time for my taste, but it is awesome the way it is :)

First time making risotto and it turned out great!  I didn’t have the dried mushrooms, but I don’t feel like the risotto is lacking anything without them.  I used about 5 cups of chicken broth rather than the full amount in the recipe.  There’s a YouTube video of Tyler making this and it said to add 6 cups of broth to the mushroom mixture...this is obviously a mistake!  Adding about 1/2 cup is plenty although that isn’t in the recipe.  I’ll definitely make this again!

This is excellent.  This dish reminds me of  the risotto dish I had while in Italy. I can't believe it.... My husband and I've been standing over the stove sampling it.  (have not sat down to dinner yet). Didn't use truffle oil and boiled the bay leaf in with the liquid. Serving with a simple salad and grilled tiger prawns. Amazing!!

5 cups of broth worked very well<div><br /></div><div>But heck I'm no chef</div>

Great basic recipe. Suggestion add some cream and butter at the end for richness. 

TOP NOTCH MAN... OMG, IT COMES OUT PERFECT EVERY TIME! IT'S MY NEW FAVORITE COMFORT FOOD!

The basic recipe is very good. The problem is, as others have noted, it calls for waaaaay too much chicken broth. If you, " Add the remaining broth" you'll end out with mush. At 5 cups you need to start watching carefully. Its a fine line between perfect risotto and a disaster. You can always add a bit more broth at the end but you can't remove it once its absorbed.

I would give it 50 stars if I could. I made it with Giada's lamb chop recipe....OH MY GOD! It was worth every bite and calorie. I had my boyfriends parents to impress. And impressed they were ;)

Yum! I didn't have all the proper ingredients, but it still came out delicious. 
I grated some dried portobello mushrooms into it to ramp up the mushroom flavor since I didn't have the  dried porcini. 
I only had short grain calrose that worked out beautifully. I used all 8 cups of broth and it wasn't at all too mushy. I think maybe other reviewers are adding liquid too quickly/ storing too vigorously? 
Anyway, great addition to a steak dinner with sautéd spinach

https://www.foodnetwork.com/videos/wild-mushroom-risotto-5366351

Tyler helps make a chef-approved risotto with a variety of wild mushrooms.

Wild Mushroom Risotto

Mushroom risotto is a gourmet side dish that is so easy to prepare!

olive oil

mushrooms (any variety, thinly sliced)

onion (chopped)

arborio rice

white wine (or extra broth)

chicken broth (divided,

Parmesan cheese

Warm the broth in the microwave.

Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.

Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.

Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.

Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt &amp; pepper as needed. Garnish with fresh herbs as desired.

Recipe video above. Creamy, comforting Mushroom Risotto fully loaded with garlicky, buttery mushrooms stirred through the risotto AND piled on top. Mouthwateringly delicious, cosy food that&#x27;s elegant enough to serve at a dinner party. It takes time to make mushrooms golden brown, but it&#x27;s worth every minute - it&#x27;s amazing!!

(1 lb) mushrooms

(1/2 lb) mushrooms (, quartered (Note 1))

tbsp (45 grams) butter

garlic (, minced)

salt

tbsp (15 grams) butter

eschallots / French onions (, finely chopped (or 1/2 onion))

(250 grams) arborio rice (, uncooked)

(1.25L) chicken broth/stock (, low sodium, warm (Note 3))

(125 ml) cream (,

tbsp (30 grams) butter (, optional (Note 4))

(50 grams) parmesan cheese (, finely grated)

parsley

Parmesan (, freshly grated)

Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).

Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.

Repeat with remaining mushrooms, then remove.

Garlic Butter Mushrooms

Turn heat down to medium. In the same pot, melt butter then add garlic and onion.

Cook 2 minutes until onion is translucent but not golden.

Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.

Add rice and stir for 1 minute until semi translucent.

Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).

Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6).

Risotto

Add cream and butter, stir vigorously to make creamy.

Stir in parmesan, salt and pepper.

Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).

Reheat remaining mushrooms (I microwave).

Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)

Garnish with parsley if using, and extra parmesan. Serve immediately!

Finishes

Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Hearty, flavorful, and incredibly satisfying.

Caramelized Shiitake Mushroom Risotto

vegetable broth ((or store-bought))

Tbsp avocado

shallot

sea salt and black pepper

Tbsp coconut aminos ((or tamari // soy sauce))

thyme ((or sub dried))

dry white wine ((or omit))

vegan parmesan cheese ((plus more for serving //

chopped parsley

Vegan Parmesan Cheese

In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.

In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.

Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.

Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling&nbsp;or it can get gummy and cook too quickly.

Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.

Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo).&nbsp;Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.

To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).

Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.

https://www.youtube.com/watch?v=74VOrJct-zo

Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Hearty, flavorful, and incredibly satisfying.

Full Recipe: https://minimalistbaker.com/caramelized-shiitake-mushroom-risotto/

Risotto is a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created. Our plant-based version is not traditional, but is dairy-free and equally delicious!
 
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Caramelized Shiitake Mushroom Risotto | Minimalist Baker Recipes

There’s nothing like a creamy risotto! What’s even better is if it’s packed full of umami from the miso paste. This Creamy Vegan Miso Mushroom Risotto is seriously so comforting, hearty, and packed full of flavour.

Creamy Vegan Miso Mushroom Risotto

vegetable broth

shiitake mushrooms

porcini mushrooms (around 6 large sliced pieces)

mushrooms

tbsp white miso paste

tsp salt

onion

garlic

dry arborio rice

white wine* (see notes)

salt (or

pepper

Chopped fresh flat leaf parsley or sweet basil

Vegan parmesan cheese

Heat a large pot. Add in the vegetable broth and dried mushrooms. Leave over high heat until it comes to a boil. When it comes to a boil, lower the heat and leave it at a simmer.

You can remove the shiitake mushrooms form the sbroth and slice those up to mix in the rest of the fresh mushrooms.

Broth

Heat a large pot or dutch oven over medium high heat. Add in the vegan butter or olive oil.

Once hot, add in the mushrooms. Cook down the mushrooms for 3 t0 4 minutes. Once they’ve cooked down, leave them untouched for 5 minutes over medium high heat to allow them to brown on the sides.

Move the mushrooms around and then leave the remaining side to brown for another 5 minutes.

Afterwards, add in the miso paste. Mix it well to coat the mushrooms in the paste. Cook for another 1-2 minutes.

Turn off the heat and set the mushrooms aside.

Miso Mushrooms

In the same pot or dutch oven, heat 2 tbsp vegan butter or olive oil over high heat.

Once hot, add in the onion. Sauté for 1-2 minutes.

Add in the garlic and then sauté until aromatic.

Add in the rice and coat it well in the oil and garlic/onion mixture.

Over high heat, pour in the white wine. Mix the rice well and leave the wine to evaporate.

At this point, the rice will release some of its starches.

Lower the heat to medium high and then scoop 1 cup of the broth into the risotto.

Mix well and then leave the risotto to cook over medium heat, stirring every 30 seconds, to prevent the rice from sticking at the bottom of the pot.

When the rice absorbs most of the liquid, scoop another 1 cup of broth and add it to the risotto. Continue to mix occasionally.

Mix in the miso paste and then mix well. Season the risotto with some salt, to taste.

Repeat steps 8 - 9 and continue adding broth as needed to cook down the rice. It will take around 30-35 minutes to get al dente grains.

The risotto will thicken from the starches of the arborio grains. Patience is really the key in cooking a good, creamy risotto!

When the grains are al dente and almost cooked to your liking, add the miso mushrooms back into the pot. Taste the risotto and season with more salt, to taste, if needed.

Mix everything well. You can add a bit more broth to cook the rice down a bit more and if you don’t want it too dry.

When you’re happy with the doneness of your risotto and the consistency. Turn off the heat.

Serve the risotto immediately and enjoy while hot! You can garnish your risotto with some herbs of your choice or top it with some vegan parmesan cheese.

An oh so creamy, cheesy, and wonderfully comforting mushroom risotto recipe. The mushrooms add a rich, earthy flavor that really go with the big pile of fresh parmesan you'll be piling on top.

Creamy Mushroom Risotto

(960 mL-1 L) low-sodium chicken broth

garlic,

oz baby bella mushrooms, sliced

(380 g) uncooked arborio rice

(60 mL) white wine

(45 g) parmesan cheese, freshly grated

salt and black pepper

In a medium-sized saucepan, bring the chicken stock...

In a medium-sized saucepan, bring the chicken stock to a gentle simmer. Then keep the hot stock over low heat until you're ready to use it.

In a large skillet over medium heat, melt...

In a large skillet over medium heat, melt 2 tbsp butter and add in mushrooms. Saute the mushrooms for 5 minutes, until they begin to gain color. Add in the minced garlic, stirring occasionally to ensure the garlic doesn't burn, for about 2 minutes. Place the garlic mushrooms into a bowl and set aside.

In the large skillet, melt the 4 remaining...

In the large skillet, melt the 4 remaining tablespoons of butter. Add in shallots and saute until translucent, about 2-3 minutes. Add in the rice, stirring to coat each grain with the butter. Add the quarter cup of white wine, if using, or replace with a quarter cup of chicken stock. 

For the next twenty minutes or so, pour...

For the next twenty minutes or so, pour half a cup of the hot chicken stock at a time into the rice and stir it in. Let the rice soak up the stock, stirring in more chicken broth just before the rice dries out.

When the rice is cooked through and creamy,...

When the rice is cooked through and creamy, add in the garlic mushrooms to warm them back up, and mix in the parmesan cheese. Add more than 1/2 cup of cheese if desired. 

Taste, then season with salt and pepper to...

Taste, then season with salt and pepper to taste.

Serve the mushroom risotto hot and garnish with...

Serve the mushroom risotto hot and garnish with more parmesan cheese, if desired.

I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour

Grilled mushroom risotto

celery

400 g risotto rice

75 ml vermouth or white wine

sea salt

black pepper

wild mushrooms (try shiitake, girolle, chestnut

tarragon

lemon juice of

extra virgin olive oil

organic chicken or vegetable stock hot

porcini mushrooms

This mushroom risotto is rich and creamy and packed with delicious mushrooms and plenty of flavor. It&#039;s also extremely easy to make.

Tbsp Olive Oil (Extra Virgin)

Medium Onion (White, Yellow or Brown, Chopped)

Tbsp Crushed Garlic

Arborio Rice

Vegetable Stock

Tbsp Butter

Parmesan Cheese (Freshly Grated)

Sea Salt (To Taste)

Black Pepper (To Taste)

Parsley

Ground Black Pepper

Add olive oil to a pot along with chopped onions and crushed garlic and sauté until the onions are softened.

Add sliced mushrooms and sauté until slightly softened.

Add risotto rice and sauté it briefly with the onions, mushrooms and garlic.

Now add in 3 cups of vegetable stock, stir it well and then cover the pot and let it simmer for about 20 minutes until the broth is mostly absorbed.

Add another 1 and 1/2 cups of vegetable stock, stir well again, and then cover the pot and simmer for around 10 minutes until the broth is again mostly absorbed.

Add in the final 1 and 1/2 cups of vegetable stock, stir well and then simmer for a final 5-10 minutes until the stock has been mostly absorbed by the rice.

Turn off the heat and stir in the butter and parmesan cheese.

Add sea salt and black pepper to taste.

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Top 28 mushroom risotto recipes from across the web

The most viewed mushroom risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Risotto

Mushroom Risotto

Mushroom Risotto

Caramelized Shiitake Mushroom Risot...

Creamy Vegan Miso Mushroom Risotto

Creamy Mushroom Risotto

Grilled mushroom risotto

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Mushroom Risotto

Easy Mushroom Risotto

Garlic Butter Mushroom Risotto

Gordon Ramsay's Mushroom Risotto

Risotto For One

The BEST Mushroom Risotto

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Instant Pot Mushroom Risotto

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CREAMY MUSHROOM RISOTTO

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Asparagus-Wild Mushroom Risotto wit...

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