Gourmet Mushroom Risotto Recipe - Allrecipes.com
Gourmet Mushroom Risotto Recipe
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Gourmet Mushroom Risotto
Watch how to make this delicious mushroom risotto. See more
  • READY IN 50 mins

Gourmet Mushroom Risotto

Recipe by  

"Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center)."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2009

In order to get that beautiful, creamy consistency a good risotto is so noted for, I found 15-20 minutes of cooking time was not nearly long enough. The simmering broth must be added little by little, cooked and stirred till it's absorbed, then repeating this step, ladle by ladle of broth, until the risotto is tender but not mushy, the broth is absorbed, and the starches break down resulting in creamy risotto - however long that takes. In my case, it probably took twice as long as the recipe directed, but then I cooked this at moderate heat in order to release the starches slowly. The end result was a creamy risotto with great flavor, the perfect complement to the pork piccata I served it with.

Most Helpful Critical Review
Dec 22, 2010

Very bland, and WAY too many mushrooms. Would be A LOT better with a couple of caramelized onions.

Mar 10, 2010

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!

Jul 21, 2006

The best mushroom risotto I've ever eaten was in Valetta, Malta (so good you'd give somebody's left arm for it)and I've been hunting for a good recipe ever since. This recipe is a close second! I've made it twice now, and I've found that I prefer to use about twice as much wine as called for (and of course then cut back on the chicken stock), as well as add a clove of garlic with the shallots (but I love garlic, so this may not be for all). Overall a very good basic recipe with lots of room for customisation.

Mar 25, 2007

Great! With the leftovers I made Risotto al Salto. I shaped about half cup of the cold risotto and pan fry it with olive oil until it is golden brown. About 2-3 minutes per side. Then I sprinkle it with Parmesean cheese, it's delicious!

Dec 13, 2007

This recipe was fabulous ... well worth the effort of standing and stirring! You can never have too many mushrooms in my book. That "typo" only made it better! ;) I only made one change to the recipe -- because there's an alcoholic in the house, I substituted the wine for white grape juice and it was really good! I found that the risotto was actually even better the next day for lunch, too. It reheats really well in the microwave with a dampish paper towel over the top.

Aug 03, 2007

This was a fantastic recipe for my first attempt at making risotto. I did cut back on the amount of mushrooms. I used 8 oz sliced white and 8 oz. sliced baby bellas. We don't drink wine and I didn't want to buy a bottle and just use 1/2 cup, so I omitted the wine and used chicken broth in its place. Do be prepared to literally stand at the stove and stir for 20 minutes, though. I wasn't able to get away from it for more than a few seconds at a time or it would start to stick. This made an elegant dinner paired with Sensational Sirloin Kabobs from this site.

Apr 26, 2007

Soooo good! Will make again and again! Find the perfect balance for heat - not hot enough and you'll be standing at the stove for ages getting the thing to cook, too hot and it will stick to the bottom of the pan.


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  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 1131 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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