Gourmet, But Easy?
Have you ever tried to make risotto? It’s one of those recipes that sounds intimidating but really isn’t once you get going. The truth is, this easy gourmet mushroom risotto isn’t hard to perfect at all. (My cauliflower risotto is also proof!) The key is in how you prepare the rice! While most recipes have you throw all the water in with the rice, boil it, and call it a day, risotto requires a little TLC. We’ll swap water for broth to infuse the risotto with loads of flavor. Then, we’ll add the broth slowly to the rice, just a ladle full at a time. And that’s it! It’s a bit more hands-on than your average rice recipe, but this method makes for extra starchy, creamy results.
Here’s What You’ll Need
Ooey-gooey gourmet mushroom risotto is made up of 8 delicious ingredients.
Mushrooms: Mushrooms are one of the key items in this dish. They bring a savory flavor that you won’t want to go without! You can use any flavorful mushroom variety, whether wild, button, portobello, or shiitake. Garlic And Shallots: These two powerful ingredients will make up the flavor foundation of our risotto! We will cook them briefly until softened. Risotto Rice: Next up, the star of the show! Toasting the rice in the pan before adding broth will improve the flavor and texture. It’ll wind up creamy, thick, and so delicious (if you’re wondering where to buy risotto rice, you can find that out and more in our arborio rice guide). Wine And Broth: Add a splash of wine (optional), then add the broth in batches. Stir after each addition until the broth is totally absorbed. Cheese And Butter: Once the risotto is tender and ready to eat, add a healthy handful of shredded Parmesan and a slab of butter.
Making This Gourmet Dinner Is so Easy
This easy gourmet mushroom risotto takes only four steps and 30 minutes to prepare. It’s the perfect meal to serve after a long day of work or school! Step 1: Cook The MushroomsHeat a splash of olive oil over medium in a large pan. Add the mushrooms (learn how to slice mushrooms here), then cook until they begin to sweat and turn a golden color. Once complete, remove the mushrooms from the pan. Step 2: Toast The RiceAdd the shallots and garlic to the pan and cook for about 3 minutes until the shallots are translucent and soft. Add the dry rice and cook, stirring frequently, for about 2 minutes until the rice is slightly opaque on the outside but uncooked on the inside. Step 3: Cook The RiceAdd the wine to the risotto and simmer until completely absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Begin tasting the rice after 10 minutes or so. Once al dente (a little bit chewy), stop adding broth. You may not need the full amount. Step 4: Prepare For ServingFinally, stir in the Parmesan, butter, and mushrooms. Taste and add salt, pepper, and any garnishes you like. Serve and enjoy!
How to choose mushrooms
With so many mushroom options to choose from, how do you know which are best? Here are a few quick pointers about each type to help you decide.
Wild: Wild mushrooms provide a unique umami flavor that would taste great in this dish. Use If: You want a boom in savory flavor! Button And Portobello: Button and portobello mushrooms are exceptionally easy to cook and take on a sort of chewy texture once heated. Use If: You like a more subtle flavor and are looking for a high protein option (these are also usually easiest to find in the grocery store)! Shiitake: Shiitake mushrooms come with a natural garlic-type flavor that can really elevate recipes. Use If: You want something bold!
You can find more types of mushrooms here! Each one will give your risotto its own unique flavor.
Variations
Once you’ve mastered the base of this easy gourmet mushroom risotto, the rest is pretty adaptable to whatever add-ins you’re craving or have on hand!
Add peas or asparagus (fresh or frozen) to the finished risotto. These add a pop of color and sweetness. Add lemon juice and/or zest for a fresher flavor (similar to how we do in this lemon basil risotto). Make it vegan by replacing the butter with a plant-based alternative and swapping the cheese for nutritional yeast. Add truffle oil, like we do in this truffle risotto!
