The Best Mushroom Risotto is one loaded with white wine and a touch of grated parmesan and romano cheese. This recipe is super easy with minimal preparation. Just be prepared to soak that Arborio with lots of wine and broth for total risotto perfection! Baby portabello mushrooms are so yuuummy and are perfect with this creamy combination of goodness.
I am beyond obsessed with risotto these days and this is my go-to recipe for dinner during the week. It pairs perfectly with salmon or baked chicken for a delectable meal that everyone will love. Okay, so maybe the little ones at my house still demand chicken nuggets, but my husband sure enjoys it! In fact, he told me that this batch was the best risotto he has ever had (he seriously ate almost the whole skillet)!
This recipe is so versatile…you can add your other favorite veggies and some seafood for a complete meal. I love adding a little fresh spinach or asparagus with the mushrooms….yumma, yumma, yumma! You may notice that I am a little heavy handed with the wine in the recipe, but I just can’t get enough of that extra punch of flavor with my pasta. All my favorite recipes seem to involve some form of alcohol…vodka penne, scallops with brandy cream sauce, drunken chocolate mug cake. Whoops…my sweet tooth has made my mind wander off again (I hate it when that happens)! I did a little experimentation this evening and I can’t wait to share it with you! Alcohol+food= a delicious situation (gimme, gimme).
Consider pairing this risotto with a lovely Skinny Kale Caesar Salad for a lighter vegetarian meal…perfection!
Best Mushroom Risotto
- 1 C. Arborio
- 2 C. Baby Portabello Mushrooms; sliced
- 4 C. Chicken Broth or vegetable
- 2 C. Dry White Wine
- 1/4 C. Parmesan Cheese; grated
- 1/4 C. Romano Cheese; grated
- 1/4 C. Whipping Cream or Half and Half
- 1 Tsp. Dried Basil
- 1/2 Tsp. White Pepper
- 1/4 Tsp. Salt
- 2 Tsp. Garlic; minced
- 2 Tsp. Olive Oil
- Optional Garnishment:
- Freshly chopped parsley
Add Olive Oil to a large skillet on Medium/High Heat.
Add mushrooms; salt and pepper to taste.
Add garlic; saute for around 3 minutes.
Add 1 C. Chicken broth and 1/2 C. White Wine.
Add Arborio, basil, and white pepper.
Stir continuously until liquid is close to completely absorbed.
Repeat adding 1 C. Chicken Broth and 1/2 C. White Wine at a time until liquid absorbs and rice becomes tender (around 20 minutes.
Once tender, add parmesan, romano, salt and pepper to taste; stir.
Top with Whipping Cream and lightly stir in.
Garnish with freshly chopped parsley.