Jul 14 2026
Restaurants›Mother Restaurant›Mushroom Risotto Recipe

Mushroom Risotto Recipe

Inspired by Mother Restaurant
Time40m
Serves4

Creamy risotto with wild mushrooms and parmesan.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Broth

    In a saucepan, heat the vegetable broth over medium heat until it is hot but not boiling. Keep it warm throughout the cooking process.

  2. 2

    Sauté the Mushrooms

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender and browned, about 5-7 minutes. Remove from the skillet and set aside.

  3. 3

    Sauté the Aromatics

    In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

Cooking

  1. 4

    Cook the Rice

    Add the Arborio rice to the skillet with the onions and garlic. Stir well to coat the rice with the oil and butter, cooking for about 2 minutes until the rice is slightly translucent around the edges.

  2. 5

    Add Broth Gradually

    Begin adding the warm vegetable broth to the rice mixture, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

  3. 6

    Incorporate Mushrooms and Cheese

    Once the risotto is fully cooked, stir in the sautéed mushrooms, grated Parmesan cheese, and the remaining butter. Mix until everything is well combined and creamy. Season with salt and black pepper to taste.

Serving

  1. 7

    Garnish and Serve

    Spoon the risotto into bowls, garnish with chopped fresh parsley, and serve immediately while hot.

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