Mushroom Risotto
Megha Patel
Sharing my homemade Mushroom Risotto with you guys today! I’ve always been a huge fan of risotto, but adding mushrooms means adding a lot of flavor and texture to this dish!! If you are looking for an easy weeknight meal, you are on the right page 😉
Best mushrooms to use
For this dish, I used shiitake mushrooms because I think they bring out a lot of warm flavors, and when I think of risotto, I’m thinking warm and cozy. However, you can use any type of mushroom of your choice!
Arborio Rice & Parmesan Cheese
My favorite brand to use for risotto is Rice Select! There are so many brands out there, but please be sure to use a good quality one! I promise it will elevate the dish and make it taste 100x better!! Along with that, try to get a fresh block of parmesan cheese, instead of the pre-grated version! The cheese honestly makes the risotto perfect!
Different ingredients to add
If you guys want to add more than just mushrooms, GO FOR IT! Add as many veggies as you want, because the options are unlimited. If you are not a huge fan of mushrooms, you must try my Sundried Tomato Risotto! It’s one of my favorites to cook in the fall!
If you make this Mushroom Risotto, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me 
ENJOY!
Mushroom Risotto
Easy dinner done in under 30 minutes!
- 4 tbsp oil
- 2 cups mushrooms (I used shiitake)
- 1 cup white onion (diced)
- 8 cloves garlic (minced)
- 1 jalapeno (diced)
- 1 tbsp butter
- 1 cup arborio rice (risotto)
- 1/3 cup white wine
- 4 cups vegetable stock
- 3/4 cup parmesan cheese (grated)
- 2 tbsp parsley (chopped)
Add your vegetable stock to a pot and let it heat up. Keep on medium low as you start cooking the risotto.
In a large pan, add your oil and warm it up on medium low heat. Once oil is hot, throw in your mushrooms and white onion.
When onion is translucent, add in the garlic and jalapeno. Mix well and add salt + black pepper per taste. Also add in your butter at this time.
Add the risotto to the pan and mix everything well and let it "toast" for a minute or so.
Pour in your wine to de-glaze the pan. Keep mixing until the wine is completely absorbed.
Now, add in 1 cup of your warm vegetable stock to the risotto pan. When the risotto absorbs the stock, add in another cup. Only do 1 cup at a time and keep mixing everything.
When the risotto is cooked, add in your parmesan cheese, parsley, and crushed red pepper flakes if you want some spice.
Serve while hot!
- Be sure to add in one cup of stock at a time! This recipe will taste 100x better if you have some patience 🙂
