Ingredients and Substitutions
Extra virgin olive oil. Onion. Fresh garlic cloves. Mushrooms. I used a variety of mushrooms. For the best flavor, I would recommend using a variety of mushrooms. Porcini mushrooms, shiitakes, chanterelle, oyster and cremini mushrooms are all good options. Risotto rice. Use Arborio rice or Carnaroli rice which are both short-grain rice varieties. This rice will release starch while cooking giving the risotto it’s characteristic creamy consistency. White wine. I used Sauvignon Blanc but any dry white wine will work. Chenin blanc, Pinot Grigio or Chardonnay are all good options. Chicken broth/chicken stock. Substitute with vegetable stock if you want to keep this recipe vegetarian. Herbs: Fresh thyme, parsley, rosemary and sage are all delicious with mushrooms. Butter. Unsalted butter/salted butter will both work. Parmesan cheese. Use a vegetarian alternative if required. Salt and black pepper. Optional: truffle oil or fresh truffles. I love adding truffle oil to any dish where mushrooms are the star. The earthy, umami it adds just boosts the mushroom’s flavor so much.
How to make mushroom risotto
Can I make this ahead?
Risotto is definitely best served immediately as it will lose its creamy texture if it stands for too long. To make it ahead, cook the rice halfway then spread onto a sheet pan and allow to cool completely. Cover and store in the fridge overnight. Transfer the cooled rice to a skillet or saucepan and continue the cooking process. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water until hot and bubbling.
Mushroom Recipes
More risotto recipes you will love:
Pumpkin risotto with haloumi pops and chili syrup
Cauliflower risotto with truffle oil
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