This mushroom risotto recipe is such a great side dish for grilled meats! I like to serve this with an Italian salad and crusty bread. It’s really one of the most delicious and versatile risotto recipes you’ll find.
Many ingredients can also be added to this mushroom risotto recipe about 20 minutes into cooking.
To make it a pumpkin risotto, simply add 1 cup of diced butternut squash or pumpkin along with the mushrooms.
For an asparagus risotto, add crisp-cooked asparagus tips; for a seafood risotto, add some sauteed garlic shrimp and about 1 tablespoon of tomato paste to the mix. Finally, a chicken risotto recipe can be made by adding diced cooked rotisserie chicken pieces at the end.
- 2 ounces butter
- 1 cup finely minced onions about the same size as the rice
- 2 cups sliced crimini or porcini mushrooms
- 1 clove minced garlic
- 1½ cups arborio rice no substitutes
- ½ cup dry white wine such as chardonnay
- 8 cups chicken or vegetable broth or water
- 1 cup grated parmesan cheese
Optional Add Ons
- Diced cooked chicken; sauteed garlic shrimp with 1 tablespoon tomato paste; crisp-cooked asparagus tips; diced cooked ham and green peas; cubed butternut squash or pumpkin
- Place broth in a large sauce pot and keep over low heat. Have a ladle ready to use.
- Heat a heavy saute pan over medium high heat. Add butter and saute the minced onions. Add mushrooms and saute until soft and translucent.
- Add garlic and saute about 2 minutes. Stir in rice and saute about 5 minutes.Add wine and let slowly cook down a couple minutes. Add your first ladle of chicken or vegetable broth to the pan. Keep stirring continuously, adding a ladle at a time as the previous ladle of liquid cooks off.
- After 25 minutes, it will have the consistency of oatmeal. You want it to be soft, but still firm.
- Stir in the parmesan cheese and season with fresh cracked pepper.