Gourmet Mushroom Risotto Recipe
This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes.
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
An Instant Pot® pressure cooker makes it so easy and quick to make this creamy, cheesy mushroom risotto that it feels like cheating.
Butternut squash risotto and mushroom risotto are some of the recipes you'll find at Allrecipes for this authentic Italian rice dish.
Please do cut the mushrooms in half, I think it was a typo when it was first entered, but you can use any amount of mushroom you desire! Feel free to also adjust the wine to your preference. You can also try different variations to make this a main dish, peas & prociutto, shrimp and asparagus, chicken and mushroom, saffron & seafood... whatever you desire for the last mix in (cooked meat of course)! Optionally, you can add some tarragon to this and add more broth if you like it "soupy". It's fantastic! Those saying that it takes longer than 20 minutes to cook, that is because your cooking heat is too low and/or your broth is not hot enough (should not be boiling, but should be hot and kept over low-medium heat). When you add the broth, it should be boiling when it hits the risotto. It should take about 2 minutes for your broth to be fully absorbed after constant stirring. Hope this helps!
Awesome recipe! I made this for my anniversary dinner...it was my first time making a risotto and it turned out wonderful! You really have to keep mixing it as it cooks, it's time consuming but very much worth it! I used 4 cups of vegetable broth instead of the chicken broth because I'm vegetarian. Also chopped up only 1 big portobello mushroom. I used a great tip from a colleague...I bought a packet of dried porcini mushrooms, reconstituted them in hot water and then added the water to my vegetable broth. Gave my risotto a wonderful rich mushroom flavor! I'll definitely be making this again! :) Thanks for the recipe
Holy cow! I had tried to make risotto before and it was like cement. This was creamy and delicious. As other reviewers have noted the key is hot broth and keeping the rice at a solid simmer. All of my broth had absorbed in 30 minutes and the rice was a perfect al dente. The only changes I made were to use mushroom broth (vegetarian) and a local SC rice which is good for risotto. Boy, was it! I can't wait to try other variations on this theme. Thanks for a great recipe and decoding the risotto mystery!
I doubled this recipe and followed instructions to a "T". It turned out perfect and my sicillian father in law said it was the best mushroom risotto he's ever tasted. Awesome!!! I've been a huge fan of risotto forever and this one beats any resteraunt recipe.