Triple Mushroom Risotto Recipe

  • 25 m


Triple mushroom risotto is a creamy and aromatic Italian dish made with arborio rice and 3 types of mushrooms: cremini, shiitake, and porcini. Packed with flavor from mushrooms and Parmesan, this dish uses a step-via-step cooking system to acquire a creamy consistency.


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Step 1

In a medium saucepan, warm the vegetable or chicken broth over medium heat till it simmers. Reduce the temperature to low and heat while you put together the risotto.

Step 2

In a huge skillet or pan, soften the butter over medium warmth. Add the chopped onion, and minced garlic, and sauté until they're softened and aromatic for about 2-3 minutes.

Step 3

Add the sliced mushrooms to the skillet and cook until they start to brown and release their moisture, stirring every now and then, approximately 5-7 mins. Stir inside the Arborio rice and prepare dinner for another 2-3 minutes, permitting the rice to toast slightly and soak up the flavors from the mushrooms.

Step 4

Start including the warm broth to the rice combination, one ladleful at a time, stirring often. Allow the liquid to be absorbed using the rice earlier than including extra broth. Continue this until the rice is creamy and steamy, about 15-20 minutes.

Step 5

Check the risotto’s taste and add salt and pepper accordingly. Adjust the seasoning as needed. Once the risotto reaches the preferred consistency and texture, remove it from the heat.

Step 6

Serve the Mushroom Risotto hot, optionally garnished with grated Parmesan cheese and parsley or cilantro leaves for flavor. Enjoy your delicious and comforting dish!

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