Risotto is one of the first dishes I taught myself to make and even though it was a labor of love, I was so proud of myself for mastering it. It remains one of my favorite dishes to make as I sip a glass of wine and enjoy a bit of time in the kitchen. This recipe for Easy Mushroom Risotto is perfect for a dinner party, a date night in or even Sunday supper. Don’t be intimidated by adding the broth in increments. This simply allows the arborio rice to fully absorb each addition of broth as you prepare the other parts of your dinner in between additions.
Easy Mushroom Risotto
Prep Time: 15 minutes
Cook Time: 45 minutes
- 4 Tbsps. butter divided use
- 8 ounces sliced mushrooms of your choicecremini, shiitake, baby bella or button mushrooms all work well
- 4 cups vegetable broth
- 1/2 white onion diced
- 1/2 tsp. salt
- 2 cloves garlic minced
- 2 cups arborio rice
- 1/2 cup white wine
- 1 cup Parmesan cheese
- Truffle salt (optional)
- Diced chives for topping
- In a large skillet, add 2 Tbsp. butter over medium-high heat.
- Add mushrooms and cook until golden brown, about 15 minutes. Remove mushrooms from skillet and transfer to a clean plate.
- While mushrooms are cooking, add vegetable broth to a pan and set it over medium-low heat.
- Add remaining 2 Tbsp. of butter to skillet over medium-high heat.
- Add diced onion, season with salt, and cook until translucent, about 5-7 minutes.
- Add garlic and cook one more minute.
- Add arborio rice, stirring well to combine, and let it cook for 1 minute.
- Add wine to the pan and stir to combine, cooking until it has absorbed.
- Add the warm vegetable broth in 1/2 cup increments, stirring frequently and letting the rice absorb the liquid before adding more.
- Once all of the broth has been used, stir in the cheese.
- Top with mushrooms and chives and (optional) truffle salt.
- Serve and enjoy!