Gourmet Mushroom Risotto

Aryane @ Valises & Gourmandises
Don't let risotto intimidate you. Follow these simple instructions for a perfect creamy dish everytime.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Risotto
Cuisine Italian, Romantic, vegetarian
Servings 2


  • 2 1/2 cups vegetable broth
  • 2 cups fresh mushrooms of your choice sliced
  • 1 tablespoon butter use vegan butter or evoo for a vegan option
  • ½ a yellow onion minced
  • 2 garlic cloves minced
  • salt & pepper
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine you can also use vegetable broth
  • 1/4 cup freshly grated parmesan cheese omit for a vegan option


  • First step: open that bottle of white wine and pour yourself a glass.
  • In a small pot, bring vegetable broth to a boil. Reduce heat to low and cover. Meanwhile, in a large skillet, sauté the mushrooms on high heat until they’re golden brown. Set aside.
  • Reduce heat to medium and in the pan used for the mushrooms, melt butter and add the onion. Cook until translucent, about 3 minutes. Add the garlic, salt and pepper and cook for another 30 seconds.
  • Add arborio rice and stir to coat in butter. Add wine and stir until most of it has been absorbed by the rice.
  • Add 1/2 cup of broth, stirring often until most of it is absorbed. Repeat, 1/2 cup of broth at a time, stirring often to ensure even cooking and to prevent from burning.
  • Add the last ½ cup of broth, let absorb a little and then add the mushrooms. Stir until all the liquid has been absorbed.
  • If using parmesan cheese, add it to the pan and stir to incorporate.
  • Divide into two plates preheated in the oven and serve with freshly minced rosemary and a drizzle of truffle oil (optional, but not in my book).
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