Mushroom Garlic Risotto is a creamy, cheesy and comforting Risotto recipe made with Portobello Mushrooms sauteed with garlic and butter. The Arborio rice is cooked over low heat in White Wine and broth until it gets creamy and finally, it is topped with freshly grated Parmesan! Serve it alongside some grilled chicken or Baked Ham and make it a perfect family dinner recipe.
Garlic Butter Mushroom Risotto is one of the most traditional Italian recipes which will make your home smell like an Italian restaurant.
Make this recipe and serve alongside some crisp White Wine and some Steaks. Creamy Mushroom Risotto is an exotic Italian recipe perfect for date night as well 🙂
Can I tell you a secret? My Kids love Risotto! I know you'll be like - that's next to impossible. I know! But it's true.
Whenever they are at home or it's the holidays, they'll go on and on until I make them some Risotto.
Let's make Mushroom Garlic Risotto
The first step in making this exotic Italian recipe is to switch on some romantic Italian music 🙂 Just kidding. Actually, that's how I do it. I love playing music while I cook.
How to make Garlic Mushroom Risotto (STEP BY STEP GUIDE)
STEP 1: SAUTE THE MUSHROOMS
- So, you begin by chopping your Portobello Mushrooms and sauteeing them with some garlic and butter until brown.
STEP 2: SAUTE ONIONS AND RICE
- Then in the same Pan add some Olive oil and fry your onions until translucent for about 5 minutes over medium high heat. Onions add the sweetness in this recipe. You can use Red Onions as well. However, ideally, shallots are used.
- Next, it's time to bring the star of the show - Arborio Rice. Throw in the Arborio Rice and saute it with the onions for just about a minute.
STEP 3: DEGLAZE WITH WINE
- Now its time to deglaze the pan.
- Pour some White Wine and mix well with the rice. You can replace White Wine with Brandy or Vermouth
- Bring this to a boil and let it reduce to about half.
STEP 4: COOK THE RICE
- Finally begins the test of patience and the process of cooking Risotto.
- You need to add half a cup of broth to it and allow the rice to soak in all the broth. The rice will soak in all the broth in about 2-3 minutes and then you need to stir and add some more broth.
Ideally, 1 cup of Rice needs roughly 4 cups of broth. And it takes approximately 25-30 minutes to cook 1 cup of rice.
So be patient! and keep stirring in between. Finally, when your rice will be full-blown in size, it'll be so worth the wait.
- Add the last half cup of broth only when the rice is absolutely creamy.
STEP 5: STIR IN PARMESAN
- Stir in the sauteed Mushrooms and Garlic and mix well with the rice.
- Finally, stir in some freshly grated Parmesan Cheese.
- Also stir in some Italian Seasoning, Salt, and Pepper to it.
- Garnish with freshly chopped Parsley.
Your Mushroom Garlic Risotto is ready my friend 🙂
Other possible variations to this recipe
You can make Mushroom Risotto without Wine. For that, you can use some white grape juice.
However, be sure to use it in limit as it won't have the typical wine taste but it'll surely bring in that crispiness you need in your Risotto.
You can add veggies if your choice to this Risotto.
I really had no extra veggies at home for today. However, I generally add some Carrot and Peas or Spinach along with my Mushrooms.
It just makes it more filling. Also, it's the best way to get my kids eat some veggies 🙂
How long does it take to cook Risotto?
Risotto generally takes about 20-25 minutes to get cooked. Arborio Rice takes time to cook. SO, the rule of the thumb is to wait for at least 5 minutes after you've added 1/2 cup of broth each time.
Within 4-5 minutes you'll see that all the broth has been soaked and your rice is dry and sticky again.
At this stage, you need to add more broth and stir well. This will prevent the rice from getting stuck to the bottom of the saucepan.
It is very important to stir the rice continuously. Well, not exactly for 25 minutes straight but after every 2-3 minutes. This will help release the starch from the Arborio rice and eventually, your Risotto will be creamy 🙂
So, that's how you can easily make Garlic Mushroom Risotto at home. It's easy, quick and so comforting. You'll love it for sure 🙂
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More Italian Dinners
- Cauliflower Rice Risotto with Peas
- Fire Roasted Tomato & Basil Parmesan Risotto
- Healthy Chicken Broccoli Alfredo Bake
- Creamy Chicken Fettuccine Alfredo
- Creamy Shrimp Alfredo with Cream Cheese
- One Pot Italian Sausage Pasta Recipe
- Bruschetta Chicken Pasta - Slow Cooker / Instant Pot
Mushroom Garlic Risotto
INGREDIENTS
- 1½ Cup Arborio Rice
- 2 tablespoon Butter
- 1 tablespoon Garlic chopped (3 cloves)
- 1 medium Onion finely chopped (yellow onion)
- 1 Cup Portobello Mushrooms Cleaned, and Chopped 1" pieces
- ½ Cup Dry White Wine can replace with Brandy or Vermouth
- 5 Cups Broth Chicken or Vegetable
- ½ Cup Parmesan Cheese freshly grated
- 1 tablespoon Extra Virgin Olive Oil
- Salt & freshly cracked Black Pepper as per taste to season
- 2 teaspoon Italian Seasoning
- Freshly chopped Parsley for garnish
INSTRUCTIONS
- Heat butter in a wide saucepan. As the butter melts add the minced garlic and Mushrooms. Cook until they brown over medium high heat. Once cooked, keep them aside
- In the same saucepan, add Extra Virgin Olive Oil and saute the Onions until translucent for about 3-4 minutes. Add the Arborio rice and saute over low heat for about 2 minutes.
- Add the Dry White Wine and stir well. Bring it to a boil and let it reduce to half.
- Next. Pour 1/2 cup of the broth and stir well. Keep stirring at regular intervals until the mixture gets super creamy and the rice soaks all the broth. Keep adding the broth until it's all been soaked by the rice. Make sure nothing sticks to the bottom of the pan. Keep stirring in an interval of 2-3 minutes. Add the last 1/2 cup of broth only when the mixture is absolutely creamy. It should take about 25 minutes in whole.
- Stir in the sauteed Mushroom and Garlic. Stir in freshly grated Parmesan Cheese over the Risotto and mix well. Finally, stir in Italian Seasoning, Salt, and Pepper. Garnish with freshly chopped Parsley and serve hot.
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