A silky, indulgent risotto packed with earthy portobello and white mushrooms, slowly cooked in white wine and parmesan. Perfect for a cozy night in.
🍽 Ingredients
- 6 cups low-sodium chicken or vegetable broth
- 3 tbsp olive oil (divided)
- 450g (1 lb) portobello mushrooms, thinly sliced
- 450g (1 lb) white mushrooms, thinly sliced
- 3 shallots, finely diced
- 4 garlic cloves, minced
- 1½ cups arborio rice
- ⅔ cup dry white wine
- 4 tbsp unsalted butter
- ⅔ cup freshly grated parmesan cheese
- Salt and freshly ground black pepper
- Fresh thyme and parsley to garnish
🔧 Method
- Warm the broth in a separate saucepan over low heat. Keep it at a gentle simmer.
- Heat 2 tbsp olive oil in a large, wide pan over medium-high heat. Add all the mushrooms and cook until golden, about 5 minutes. Season with salt and pepper. Set aside.
- In the same pan, add the remaining 1 tbsp olive oil and sauté the shallots until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
- Add the arborio rice and stir to coat in the oil. Toast the rice for 2 minutes until the edges look translucent.
- Pour in the white wine and stir until fully absorbed.
- Add the warm broth one ladleful at a time, stirring constantly and allowing each addition to absorb before adding the next. This process takes 18–22 minutes.
- Once the rice is al dente and creamy, remove from heat. Stir in the butter and parmesan cheese until melted and glossy.
- Fold in two-thirds of the cooked mushrooms. Taste and adjust seasoning.
- Serve immediately, topped with the remaining mushrooms, fresh thyme and extra parmesan.
💡 Tips & Notes
The key to a perfect risotto is the constant stirring — this releases the starch from the rice and creates that creamy texture without any cream. Use a good-quality dry white wine that you would drink yourself. Leftover risotto can be shaped into balls, coated in breadcrumbs and fried for arancini!
