Vegetarian Mushroom Risotto

by

Indulge in comfort this New Year with a rich and satisfying Mushroom Risotto. This vegetarian dish is a crowd-pleaser you’ll want to make again and again.

Ingredients

For the Risotto Base:

  • 2 cups Arborio rice
  • 6-7 cups vegetable broth, kept warm
  • 1 pound mixed mushrooms (cremini, shiitake, and porcini), sliced
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup freshly grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste

Optional Aromatics:

  • 2 sprigs fresh thyme
  • 1 tablespoon dried porcini mushroom powder
  • 2 tablespoons mascarpone cheese
  • Truffle oil for drizzling

Instructions

Prepare the Broth:

  1. Heat vegetable broth in a saucepan and keep warm over low heat
  2. If using dried porcini powder, add it to the broth

Cook the Mushrooms:

  1. Heat 1 tablespoon each of butter and olive oil in a large skillet
  2. Add mushrooms and season with salt and pepper
  3. Cook until golden brown and liquid has evaporated (8-10 minutes)
  4. Remove mushrooms and set aside

Make the Risotto:

  1. In a large heavy-bottomed pot, heat remaining olive oil and butter
  2. Add onion and cook until soft and translucent (5-6 minutes)
  3. Add garlic and cook for 1 minute
  4. Add rice and toast for 2-3 minutes, stirring constantly
  5. Add white wine and stir until absorbed

The Stirring Process:

  1. Add warm broth one ladleful at a time (about ½ cup)
  2. Stir constantly until liquid is absorbed
  3. Continue adding broth and stirring for 18-20 minutes
  4. Test rice periodically – it should be creamy but still have a slight bite

Finishing:

  1. When rice is almost done, stir in cooked mushrooms
  2. Add Parmesan cheese and remaining butter
  3. Stir in mascarpone if using
  4. Season with salt and pepper to taste
  5. Cover and let rest for 2 minutes

Serving:

  1. Spoon risotto into warm bowls
  2. Garnish with fresh parsley
  3. Add extra grated Parmesan if desired
  4. Drizzle with truffle oil if using
  5. Serve immediately

Note: Serves 4-6 people

Pro Tips:

  • Use room temperature broth to maintain consistent cooking temperature
  • Keep stirring gentle to avoid breaking the rice
  • The finished texture should be creamy and flowing, not stiff
  • Don’t rush the cooking process – proper risotto takes time
  • Save some mushrooms for garnishing the top of each serving

Wine Pairing Suggestion: A light to medium-bodied Italian white wine like Verdicchio or Pinot Grigio