Mushroom and Rosemary Risotto (45-50 Minutes)

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Mushroom rosemary risotto is a rich and creamy Italian dish that combines the earthy flavors of mushrooms with the aromatic freshness of rosemary.

his comforting, elegant dish is perfect for a cozy night in or as a show-stopping side at a dinner party.

The slow-cooked Arborio rice absorbs the savory broth, creating a perfectly creamy texture that pairs beautifully with the mushrooms and rosemary.

Garnished with a sprig of fresh rosemary, this risotto is both flavorful and visually stunning!

Ingredients

Units Scale
  • 1 1/2 cups Arborio rice
  • 6 cups chicken or vegetable broth, kept warm
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced (such as cremini, shiitake, or a mix)
  • 1/2 cup dry white wine (optional)
  • 2 teaspoons fresh rosemary, finely chopped (plus more for garnish)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste

Instructions

  1. Prepare the broth and sauté the mushrooms (10 minutes):
    • In a medium saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and have released their moisture. Season with a pinch of salt and pepper, then remove the mushrooms from the skillet and set aside.
  2. Cook the aromatics and toast the rice (5 minutes):
    • In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion is soft and translucent.
    • Stir in the Arborio rice, ensuring that each grain is coated in the oil. Cook for 1-2 minutes, stirring constantly, until the rice is slightly toasted and fragrant.
  3. Deglaze and cook the risotto (20-25 minutes):
    • If using, pour in the white wine and stir until it is mostly absorbed by the rice.
    • Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful of broth.
    • Continue this process, adding broth and stirring, until the rice is creamy and cooked to al dente. This will take about 20-25 minutes.
  4. Add mushrooms and rosemary (5 minutes):
    • When the rice is nearly done, stir in the sautéed mushrooms and chopped rosemary.
    • Add the grated Parmesan cheese and butter, stirring until they are fully melted and incorporated. Season the risotto with salt and pepper to taste.
  5. Garnish and serve (2 minutes):
    • Spoon the risotto into serving bowls and garnish each with a sprig of fresh rosemary.
    • Serve immediately, and enjoy your creamy and flavorful mushroom rosemary risotto!

Notes

For an even deeper mushroom flavor, consider using a combination of fresh and dried mushrooms, soaking the dried mushrooms in warm broth before adding them to the risotto.

You can also finish the risotto with a drizzle of truffle oil for an extra touch of luxury. This risotto pairs beautifully with a crisp green salad or a glass of white wine.

Enjoy this elegant and comforting dish with your family and friends!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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