Best Mushroom Risotto

This best mushroom risotto is a creamy, easy mushroom risotto recipe that combines rich porcini and cremini mushrooms for an unforgettable umami flavor. Enjoy a luxurious dish that's perfect for any occasion.

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

6 cups bone broth (chicken broth or stock)
2 cups water
2 teaspoons soy sauce
1/2 ounce porcini mushrooms (dried and rinsed in a strainer)
4 tablespoons butter (unsalted)
2 tablespoons olive oil
2 medium onions (finely chopped, about 2 cups)
10 ounces cremini mushrooms (finely chopped)
2 cloves garlic (minced)
1 1/2 cups Arborio rice
3/4 cup dry white wine (or dry vermouth)
2/3 cup Parmesan (grated)
2 tablespoons parsley (chopped)
Salt and pepper (to taste)

Instructions

In a medium saucepan, bring the 6 cups of bone broth, 2 cups of water, and 2 teaspoons of soy sauce to a boil. Reduce to a simmer and add the dried porcini mushrooms. Let them soften for 5–10 minutes, then remove with a slotted spoon, finely chop, and set aside. Keep the broth on a low simmer for later use.
In a large Dutch oven or heavy pot, melt 4 tablespoons of butter over medium heat. Stir in 2 tablespoons of olive oil.
Add the chopped onions and sauté until translucent, about 8 minutes.
Mix in the cremini mushrooms, chopped porcini mushrooms, and minced garlic. Cook for about 5 minutes, until the mushrooms soften and release their juices.
Stir in the Arborio rice, ensuring each grain is coated. Toast gently for about 2 minutes.
Pour in the dry white wine and cook until mostly absorbed, stirring frequently.
Begin adding the hot broth, one cup at a time, stirring often to help the rice absorb the liquid. Repeat this process for about 30 minutes, until the rice is creamy and tender but not mushy.
After the last addition of broth, stir in the grated Parmesan and chopped parsley. Season with salt and pepper to taste.