Name: Big Mushroom and Cheese Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ cups Arborio rice; 4 cups low-sodium vegetable broth, warmed; ½ cup dry white wine (optional); 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced; ½ cup grated Parmesan cheese; ½ cup grated Gruyère cheese; 2 shallots, finely chopped; 2 garlic cloves, minced; 2 tbsp unsalted butter; 2 tbsp olive oil; 1 tsp fresh thyme leaves (or ½ tsp dried); Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

Indulge in the creamy, comforting Big Mushroom and Cheese Risotto, where earthy mushrooms and rich cheeses meld with Arborio rice. This luxurious dish, infused with savory broth and aromatic herbs, delivers a restaurant-quality experience, perfect for cozy dinners or impressing guests with its bold, umami-packed flavors.

Why You’ll Love This Recipe:

This Big Mushroom and Cheese Risotto is a heartwarming embrace in every spoonful, combining the deep, earthy notes of fresh mushrooms with the gooey, indulgent melt of cheeses. It’s a versatile dish that elevates simple ingredients into a gourmet masterpiece, ideal for both weeknight comfort and special occasions. The creamy texture, achieved through patient stirring, feels like a labor of love, while the robust flavors satisfy even the pickiest palates. Whether you’re a risotto novice or a seasoned chef, this recipe’s forgiving nature and customizable ingredients make it a joy to cook and share.

Recipe Tips and Tricks:

Use warm broth: Adding cold broth slows cooking; keep it simmering nearby.
Stir frequently but not constantly: This releases starch for creaminess without overworking the rice.
Toast the rice: Sautéing Arborio rice enhances its nutty flavor before adding liquids.
Test for doneness: Rice should be al dente with a slight bite, not mushy.
Add cheese off heat: Stir in cheese after cooking to prevent curdling and ensure smoothness.
Use a wide pan: This allows even cooking and better liquid absorption.
Prep ingredients in advance: Risotto demands attention, so have everything ready before starting.

Yield: Serves 4

Big Mushroom and Cheese Risotto

Creamy Big Mushroom and Cheese Risotto with earthy mushrooms, rich cheeses, and Arborio rice for a cozy, gourmet meal.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

1 ½ cups Arborio rice
4 cups low-sodium vegetable broth, warmed
½ cup dry white wine (optional)
8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
½ cup grated Parmesan cheese
½ cup grated Gruyère cheese
2 shallots, finely chopped
2 garlic cloves, minced
2 tbsp unsalted butter
2 tbsp olive oil
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Get Ready to Cook: Warm the vegetable broth in a saucepan over low heat and keep it simmering. Chop your shallots, garlic, and mushrooms, and grate the cheeses. Having everything prepped makes this a breeze!
Sauté the Aromatics: In a wide, deep skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add shallots and garlic, cooking for 2-3 minutes until soft and fragrant, stirring to avoid browning.
Toast the Rice: Add Arborio rice to the skillet, stirring for 1-2 minutes until the grains look slightly translucent. This step unlocks a nutty flavor that’s pure magic!
Deglaze with Wine: Pour in the white wine (if using), stirring until it’s mostly absorbed. The wine adds a lovely zing, but you can skip it if you prefer.
Start Adding Broth: Ladle in ½ cup of warm broth, stirring gently until absorbed. Repeat, adding broth ½ cup at a time, stirring frequently. This is where the creamy texture comes to life—enjoy the process!
Cook the Mushrooms: In a separate pan, heat the remaining 1 tbsp olive oil and 1 tbsp butter. Sauté mushrooms with thyme, salt, and pepper for 5-7 minutes until golden and tender. Set aside.
Combine and Cook: When the rice is al dente (about 20-25 minutes), stir in half the mushrooms. The rice should be creamy but with a slight bite—taste to check!
Add the Cheese: Remove the skillet from heat and stir in Parmesan and Gruyère cheeses until melted and velvety. The cheese makes this dish irresistibly indulgent.
Finish with Mushrooms: Fold in the remaining mushrooms, reserving a few for garnish. Adjust seasoning with salt and pepper to your liking.
Serve and Enjoy: Spoon the risotto into bowls, top with reserved mushrooms, a sprinkle of parsley, and an extra grating of Parmesan. Dig in while it’s warm and creamy!

Notes

Stirring is key to creamy risotto, but don’t overdo it; let the rice absorb liquid naturally.
Fresh mushrooms yield better flavor than canned; avoid frozen as they can become soggy.
If the risotto thickens too much upon standing, revive it with a splash of warm broth.
For an extra touch, drizzle with truffle oil before serving, but use sparingly to avoid overpowering.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 416Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 48mgSodium 675mgCarbohydrates 34gFiber 2gSugar 5gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Arborio rice: The star of risotto, its high starch content creates that signature creamy texture. Substitute with Carnaroli for a slightly firmer bite.
Mixed mushrooms (cremini, shiitake, oyster): These provide a rich, earthy depth; fresh is best for flavor and texture.
Parmesan and Gruyère cheese: Parmesan adds sharp umami, while Gruyère brings nutty creaminess. Use freshly grated for superior melting.
Vegetable broth: Opt for low-sodium to control saltiness; homemade broth elevates the dish.
White wine: A dry variety like Sauvignon Blanc adds acidity to balance richness; omit or use extra broth if avoiding alcohol.
Shallots and garlic: These aromatics build a flavor foundation; shallots are milder than onions for subtlety.
Fresh thyme: Its herbal notes complement mushrooms; dried thyme works but use sparingly.
Butter and olive oil: Butter adds richness, while olive oil prevents burning during sautéing.

Variations and Substitutions:

For a twist, swap mushrooms for porcini or chanterelles for a more intense flavor, or add truffle oil for decadence. If Gruyère is unavailable, fontina or aged cheddar offers similar meltability. For a vegan version, use nutritional yeast and plant-based butter, and replace broth with vegetable stock. Incorporate seasonal vegetables like peas or asparagus for color and freshness. If avoiding wine, lemon juice or apple cider vinegar can mimic its acidity. For a protein boost, stir in shredded chicken or top with a poached egg. Gluten-free? This recipe is naturally gluten-free, but double-check your broth.

Storage Options:

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess. Freezing is possible but not ideal, as the texture may become grainy; if freezing, use within 1 month and thaw slowly. Transform leftovers into arancini by forming balls, breading, and frying.