Mushroom Risotto Recipe

Prepare mushrooms

Clean mushrooms with a damp cloth and slice to uniform thickness (about 1/4 inch).

Sauté mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add sliced mushrooms in a single layer (work in batches if necessary). Let them sear undisturbed 3–4 minutes until golden, then stir and cook another 2 minutes. Add 1 tablespoon thinly sliced shallot, 1 teaspoon minced garlic, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté 1–2 minutes until shallot softens. Transfer mushrooms to a bowl and keep warm.

Warm the stock

Place 6 cups of chicken or vegetable stock in a saucepan and keep it warm over low heat. Do not boil; maintain a gentle simmer.

Cook aromatics

In a heavy-bottomed wide saucepan or deep skillet, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium heat until butter melts. Add 1 cup finely minced shallot and sauté 3–4 minutes until translucent but not browned. Add 2 tablespoons minced garlic and cook 30 seconds until fragrant.

Toast the rice

Add 1.5 cups arborio rice to the aromatics and stir to coat the grains with fat. Cook, stirring constantly, 1.5–2 minutes until the edges of the rice look translucent and the center is still opaque.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice, about 1–2 minutes.

Add stock gradually

Begin adding the warm stock, one ladle (about 1/2 cup) at a time. Add enough to just cover the rice, stir frequently, and allow the liquid to be mostly absorbed before adding the next ladle. Continue this process for 18–22 minutes, maintaining a gentle simmer and stirring often to release the rice’s starch. Taste the rice around 18 minutes for al dente texture; it should be creamy with a slight bite in the center. You may not need all 6 cups; use as needed.

Season

When rice is nearly done, stir in 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Finish with butter and cheese

Remove the risotto from heat. Stir in 1/2 cup grated Parmesan and 1 tablespoon unsalted butter, mixing vigorously (mantecatura) to create a glossy, creamy texture. If the risotto is too thick, add 1–2 tablespoons of warm stock to loosen it.

Fold in mushrooms

Gently fold the sautéed mushrooms into the risotto, reserving a small spoonful for garnish if desired. Warm together 1–2 minutes over very low heat but do not boil.

Plate the risotto into shallow bowls. Finish each portion with a sprinkle of extra grated Parmesan (about 1 tablespoon per serving), 1 teaspoon lemon zest, 2 teaspoons chopped parsley, and an optional drizzle of truffle oil (about 1/4 teaspoon). Garnish with reserved sautéed mushrooms.

Serve immediately. Risotto will continue to thicken as it cools; if it becomes too stiff, stir in a little warm stock to loosen before serving.