Mushroom Risotto

5 stars (1 rating)

Craving a hearty, comforting meatless meal? Look no further than this mushroom risotto recipe. So full of savory, satisfying flavor!

Prep Time25

Cook Time20

Total Time45

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: best mushroom risotto, how to make mushroom risotto, mushroom risotto, mushroom risotto recipe, vegan mushroom risotto

Servings:

Calories: 442kcal

Place the water and dried mushrooms in a small pot, and simmer over low heat (covered) for 20 minutes.
Heat the stock in a medium pot until steaming.
Drizzle the olive oil into a large pot and place over medium heat.
Saute the onion in the hot oil until slightly softened, then add the fresh mushrooms and rice, season with a pinch of salt and pepper, and stir.
Cook the mixture for a few mintues, stirring, until the rice starts to look translucent around the edges.
Stir in the wine, allowing the mixture to simmer.
When most of the liquid has been absorbed, stir in the dried mushroom/water mixture.
Add the parmesan rind and the rosemary.
Allow the mixture to cook, stirring, until most of the liquid is absorbed, then add one ladle of hot stock.
Continue to cook, stirring, adding more stock once the last addition has been mostly absorbed.
When all the stock has been added, taste the risotto (the rice should be firm: not hard or chalky and not too mushy*), season as needed, and stir in the cream.
Serve the mushroom risotto in bowls, garnished with grated parmesan, a drizzle of truffle oil, and a pinch of fresh herbs.

*If the rice seems too hard or chalky, continue to ladle in hot water, stirring until soft.