This delicious and creamy mushroom risotto, inspired by Martha Stewart, is a comforting classic that’s both easy and impressive. Perfect for a quick yet elegant dinner, it’s packed with rich umami flavors from mushrooms and finished with buttery Parmesan goodness. Plus, you can swap in your favorite mushrooms or herbs for a personal touch!
Recipe Ingredients:
- 6 cups low-sodium chicken broth
- ¼ cup (½ stick) unsalted butter
- 1 large shallot, diced small
- ½ pound cremini or button mushrooms, trimmed and quartered
- Coarse salt and ground pepper
- 1 cup Arborio or Carnaroli rice
- ½ cup dry white wine, such as Pinot Grigio
- 2 tablespoons grated Parmesan (¼ ounce)
- 3 tablespoons chopped mixed fresh herbs, such as parsley, marjoram, and chives
How To Make Mushroom Risotto?
- Warm the broth: In a medium saucepan, bring the broth to a gentle simmer, then reduce heat and keep warm.
- Sauté the shallots and mushrooms: In a large, heavy-bottomed pan, melt 30g / 2 tbsp butter over medium-high heat. Add the shallot and mushrooms, season with salt and pepper, and cook for 4 minutes until softened.
- Toast the rice: Stir in the Arborio rice and cook for 1 minute until the grains are slightly translucent around the edges.
- Deglaze with wine: Pour in the white wine and stir until fully absorbed, about 2 minutes.
- Cook the risotto: Add one ladleful (about 250ml / 1 cup) of warm broth to the pan, stirring constantly until absorbed (about 4 minutes). Repeat this process, adding broth gradually and stirring continuously, until the rice is tender but still slightly firm to the bite. This should take about 20-25 minutes, and you may not need all the broth.
- Finish with butter and Parmesan: Remove from heat and stir in the remaining 30g / 2 tbsp butter, grated Parmesan, and fresh herbs. Taste and adjust seasoning with salt and pepper.
- Serve immediately: Enjoy your creamy mushroom risotto while it’s hot!
Recipe Tips:
- Use hot broth to keep the risotto creamy : Adding cold broth slows down cooking and makes the risotto less creamy. Keep your broth warm in a separate pot while cooking.
- Toast the rice before adding liquid : Stir the rice with butter for about 1 minute until the edges look slightly translucent. This helps the rice absorb flavors and cook evenly.
- Add broth little by little : Pour one ladle of broth at a time, stirring constantly. Wait until it’s absorbed before adding more. This technique makes the risotto rich and silky.
- Don’t overcook the rice : The perfect risotto should be al dente—soft on the outside but with a slight bite in the center. Cooking too long will make it mushy.
- Finish with butter and cheese off the heat : Stir in the butter and Parmesan at the end, after removing the pan from heat. This makes the risotto extra creamy without breaking the texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover mushroom risotto cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Place the risotto in a pan over medium-low heat. Add a small amount of broth or water and stir constantly until it becomes creamy and heated through, about 5 minutes.
Nutrition Facts
- Calories: 320
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 550mg
- Potassium: 300mg
- Total Carbohydrate: 58g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g
Check out More Recipes:
Martha Stewart Mushroom Risotto
Description
This delicious and creamy mushroom risotto, inspired by Martha Stewart, is a comforting classic that’s both easy and impressive. Perfect for a quick yet elegant dinner, it’s packed with rich umami flavors from mushrooms and finished with buttery Parmesan goodness. Plus, you can swap in your favorite mushrooms or herbs for a personal touch!
Ingredients
Instructions
- Warm the broth: In a medium saucepan, bring the broth to a gentle simmer, then reduce heat and keep warm.
- Sauté the shallots and mushrooms: In a large, heavy-bottomed pan, melt 30g / 2 tbsp butter over medium-high heat. Add the shallot and mushrooms, season with salt and pepper, and cook for 4 minutes until softened.
- Toast the rice: Stir in the Arborio rice and cook for 1 minute until the grains are slightly translucent around the edges.
- Deglaze with wine: Pour in the white wine and stir until fully absorbed, about 2 minutes.
Cook the risotto: Add one ladleful (about 250ml / 1 cup) of warm broth to the pan, stirring constantly until absorbed (about 4 minutes). Repeat this process, adding broth gradually and stirring continuously, until the rice is tender but still slightly firm to the bite. This should take about 20-25 minutes, and you may not need all the broth. - Finish with butter and Parmesan: Remove from heat and stir in the remaining 30g / 2 tbsp butter, grated Parmesan, and fresh herbs. Taste and adjust seasoning with salt and pepper.
- Serve immediately: Enjoy your creamy mushroom risotto while it’s hot!
Notes
- Use hot broth to keep the risotto creamy : Adding cold broth slows down cooking and makes the risotto less creamy. Keep your broth warm in a separate pot while cooking.
- Toast the rice before adding liquid : Stir the rice with butter for about 1 minute until the edges look slightly translucent. This helps the rice absorb flavors and cook evenly.
- Add broth little by little : Pour one ladle of broth at a time, stirring constantly. Wait until it’s absorbed before adding more. This technique makes the risotto rich and silky.
- Don’t overcook the rice : The perfect risotto should be al dente—soft on the outside but with a slight bite in the center. Cooking too long will make it mushy.
- Finish with butter and cheese off the heat : Stir in the butter and Parmesan at the end, after removing the pan from heat. This makes the risotto extra creamy without breaking the texture.
Martha Stewart Mushroom Risotto