Mushroom Risotto Recipe

Prepare stock

Place the vegetable or chicken stock in a saucepan and keep it at a gentle simmer over low heat for the entire cooking process. You will add hot stock to the rice so it must remain hot.

Clean and sautée mushrooms

In a large sauté pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the sliced shiitake and oyster mushrooms in a single layer (do not overcrowd; sauté in batches if necessary). Season lightly with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Cook without moving for 2–3 minutes to brown, then stir and cook another 2–3 minutes until golden and any released liquid has mostly evaporated. Transfer the mushrooms to a bowl and set aside.

Sweat onion and garlic

Reduce heat to medium. In the same sauté pan (add the remaining 1 tablespoon olive oil if pan is dry), add the chopped onion and a pinch of salt. Cook, stirring frequently, until the onion is translucent and soft, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Toast the rice

Add the Carnaroli rice to the pan with the onions and stir to coat each grain with oil/butter. Toast the rice for 1.5–2 minutes until edges become translucent and the center is still opaque; you should smell a nutty aroma. This step helps the rice retain a creamy but al dente texture.

Deglaze with wine

Pour in the dry white wine and stir constantly until most of the wine has evaporated and the rice has absorbed the liquid, about 1–2 minutes.

Cook risotto with stock

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring often. Wait until the stock is mostly absorbed before adding the next ladle. Continue this process for about 18–20 minutes total from the first addition of stock, or until the rice is creamy on the outside and al dente in the center. Keep the heat at a steady medium to maintain a gentle simmer—too vigorous will cook the outside too fast.

Return mushrooms

When the rice is about 2 minutes from finishing (tender but with a slight bite), stir the sautéed mushrooms back into the risotto so they finish warming through and their flavors meld with the rice.

Finish with butter, cheese, and seasoning

Remove the pan from the heat. Stir in the remaining 2 tablespoons butter and the grated Parmigiano-Reggiano until fully incorporated and the risotto is glossy and silky (this is the mantecatura). Stir in the chopped parsley, lemon juice, and the remaining salt and pepper to taste. Adjust seasoning as needed.

Rest and serve

Let the risotto rest, covered, for 1 minute off the heat to settle. Spoon onto warmed plates or a shallow bowl. If desired, top with the optional extra grated cheese and a light drizzle of olive oil. Serve immediately — risotto should be eaten while creamy and warm.

Sprinkle the extra grated Parmigiano-Reggiano over each serving and finish with a small drizzle of olive oil. Garnish with a few extra parsley leaves if desired.