The BEST Mushroom Risotto

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 618kcal

This Mushroom Risotto is rich, creamy and totally decadent.

Bring the 6 cups bone broth, 2 cups water and 2 teaspoons soy sauce to a boil in a medium saucepan. Add the 1/2 ounce porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
Meanwhile, melt the 4 Tablespoons butter in a large sauce pot or dutch oven over medium heat. Add 2 Tablespoons olive oil. Add the 2 medium onions and saute until tender, about 8 minutes. Add the 10 ounces cremini mushrooms, porcini mushrooms and 2 cloves garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the 1 1/2 cups Arborio rice and saute for a few minutes. Add the 3/4 cup dry white wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
Stir in the 2/3 cup Parmesan and 2 Tablespoons parsley. Season with salt and pepper, to taste.
Enjoy!

How to Store & Reheat

To store: Keep any leftover risotto in an airtight container in the fridge for up to 3 days.
To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.

Tips

Keep the broth on a low simmer in the saucepan so the temperature stays consistent each time you add more broth to the rice.
For a punch of extra flavor, try swapping out the chicken stock for this umami-packed parmesan broth!
I usually have white vermouth on hand to use instead of white wine. It keeps indefinitely and saves the white wine for sipping while you indulge in this creamy mushroom risotto.
To check for doneness, taste the risotto. It should become very creamy during the last five minutes but shouldn’t be mushy.
If your risotto is too thick, stir in a splash of broth at a time to loosen it up.