Mushroom risotto is a hearty comfort food dish that is perfect for fall and winter. Serve on its own or top with sliced steak or chicken.
It’s pretty much a guarantee that I order risotto every time I see it on a menu. There’s just something about that creamy, starchy dish that’s so satisfying, especially during our cold New York winters. We haven’t been going out to eat much these days, but luckily I’ve gotten pretty good at making risotto at home. With a little practice you can be, too!
What goes in mushroom risotto?
At the heart of every risotto dish is onion, arborio rice or another short grain rice, and broth. Your imagination can take you a million different directions from there.
For this mushroom risotto, I used cremini and porcini mushrooms, fresh thyme, and Parmesan cheese. Rehydrating dried porcini mushrooms in hot water and then using that water in place of wine to deglaze your pan gives this risotto a ton of intense, mushroom flavor in every bite! Be sure to check out how to use dried mushrooms and also see some of our best tips for sautéeing mushrooms.
Despite tasting creamy, traditional risotto doesn’t actually contain any cream. That creamy texture comes from the starches of the rice slowly combining with the broth and thickening it.
Can I make this risotto ahead of time?
Risotto is actually amazing when you make it ahead. A lot of restaurant kitchens actually do this, since it can take a while to prepare from scratch. It will thicken as it sits, but you can stir in some more broth to loosen it back up to your desired consistency.Print
- 1 oz. dried porcini mushrooms
- 1 cup boiling water
- 1 small onion, diced
- 1 Tbsp. oil
- 1 Tbsp. butter
- 16 oz. sliced cremini mushrooms
- 2 garlic cloves, minced
- 4 fresh thyme sprigs
- ¼ teaspoon salt
- 1 cup arborio rice
- 3 cups warm chicken broth
- 2 oz. grated Parmesan cheese
- Place the porcini mushrooms in a small heat-proof bowl. Pour the boiling water over top and let them steep for 20 minutes, until softened.
- Drain the mushrooms through a cheesecloth or coffee filter, reserving the liquid.
- Roughly chop the rehydrated porcini mushrooms.
- Add the oil and butter to a large skillet over medium high heat. Add the mushrooms, garlic, and thyme and sauté until deeply browned, about 8-10 minutes.
- Stir in the garlic and salt and cook for 1-2 minutes
- Stir in the rice. Cook for 2-3 minutes, stirring constantly, until the rice is translucent.
- Stir in the reserved mushroom liquid, scraping up any browned bits from the bottom of the pan.
- When the liquid has evaporated, add ½ cup of chicken broth. Cook, stirring continuously, until the liquid is absorbed.
- Stir in another ½ cup of broth and cook, stirring frequently, until absorbed. Repeat this process, adding the broth ½ cup at a time, until the rice is cooked to your liking. This process will take about 20 minutes.
- Stir in the Parmesan cheese. Season to taste with salt and pepper.