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Mushroom Risotto

  • Author: Mushrooms Canada
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x


Four different kinds of mushrooms, arborio rice, and parmesan cheese come together in this creamy mushroom risotto.


  • 3 cups chicken (or vegetable) broth
  • 3 tbsp butter, divided
  • 1 small onion, diced
  • 1/2 cup white button mushrooms, sliced
  • 1/2 cup crimini mushrooms, sliced
  • 1/2 cup oyster mushrooms, sliced
  • 1/2 cup shiitake mushrooms, stems removed and caps sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh thyme
  • 2 tbsp fresh rosemary, finely chopped
  • 1 cup arborio rice, rinsed
  • 1/3 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • 1/2 cup fresh parsley, chopped


  1. In a medium saucepan, bring chicken broth to a simmer. Keep warm.
  2. Melt 2 tbsp butter in a large nonstick skillet over medium-high heat. Add onions; sauté until softened and translucent, about 5 minutes.
  3. Add mushrooms; sauté until their moisture has been released and starting to brown, about 6-8 minutes. Add garlic, thyme and rosemary; sauté until fragrant, about 1 minute.
  4. Add arborio rice to the skillet; stir to toast the rice, about 3 minutes. Add wine, deglazing the skillet. Stir until wine has almost evaporated.
  5. Ladle warm chicken broth into skillet a ½ cup at a time, stirring constantly until liquid is absorbed. Repeat until no chicken broth remains and risotto is creamy, about 20-25 minutes.
  6. Remove from heat. Add 1 tbsp butter and Parmesan cheese; stir until melted and incorporated. Season with salt and pepper to taste. Garnish with parsley and serve.


  • Arborio rice is short-grained and starchy and is a must in this recipe. That starchiness produces a creamy risotto.
  • Rinsing the rice helps prevent clumping up as it cooks, keeping it fluffy
  • The stock should be heated. Adding cold stock to the risotto will repeatedly drop its temperature, disrupting the cooking process.
  • Go slow and be steady. Add the stock in 1/2 cup increments. The constant stirring and the slow addition of liquid allows the starch to develop creating a creamy texture that defines risotto.


  • Calories: 363
  • Sugar: 2.3g
  • Fat: 13.4g
  • Saturated Fat: 6.9g
  • Carbohydrates: 43.7g
  • Fiber: 1.5g
  • Protein: 12.3g
  • Cholesterol: 38.6mg

Keywords: Comfort Food, Meals for a Gathering, Dinner, Vegetarian, Family Meals, White, Crimini, Shiitake, Oyster

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