Best 3 Mixed Mushroom Risotto Recipes

Indulge in a culinary journey with our diverse collection of mixed mushroom risotto recipes, designed to tantalize your taste buds and elevate your dining experience. From the classic and comforting Italian risotto with earthy mushrooms to innovative fusion dishes that blend flavors from around the world, our recipes showcase the versatility and deliciousness of this iconic dish.

Embark on a culinary adventure with our classic mushroom risotto, featuring a creamy and flavorful base made with Arborio rice, aromatic white wine, and a medley of wild and cultivated mushrooms. Experience a symphony of textures and flavors as each bite bursts with the umami richness of mushrooms and the creamy decadence of risotto.

For a taste of the Orient, try our Asian-inspired mushroom risotto, where succulent mushrooms are stir-fried with ginger, garlic, and soy sauce, then combined with fragrant jasmine rice and a light, flavorful broth. The result is a tantalizing fusion dish that harmoniously blends the savory notes of mushrooms with the delicate aromatics of Asian spices.

If you're seeking a vegetarian delight, our hearty and flavorful wild mushroom risotto is sure to satisfy. Featuring a medley of wild mushrooms, including porcini, chanterelle, and shiitake, this dish is a symphony of earthy and woodsy flavors, complemented by a creamy risotto base and a touch of truffle oil for an extra touch of luxury.

For those who love a touch of smokiness, our smoked mushroom risotto is a must-try. Here, mushrooms are infused with a smoky aroma through various methods, such as grilling or smoking, before being incorporated into a creamy risotto base. The result is a dish that's both earthy and smoky, with a depth of flavor that will leave you craving more.

And for a creamy and indulgent treat, our mushroom and asparagus risotto is a delightful choice. Fresh asparagus spears and a medley of mushrooms are sautéed until tender, then combined with a creamy risotto base, creating a harmonious balance of textures and flavors. A sprinkling of Parmesan cheese adds a final touch of richness, making this dish a true crowd-pleaser.

With our diverse selection of mixed mushroom risotto recipes, you're sure to find the perfect dish to suit your taste preferences and culinary aspirations. Explore the culinary possibilities and embark on a flavorful journey with each bite.

Let's cook with our recipes!

MIXED MUSHROOM RISOTTO

Mixed Mushroom Risotto image

A friend of mine, an experienced mushroom forager, gave me a jar of her porcini mushroom powder. It's like brown gold! I added it to my usual mushroom risotto and I must say, it's the best mushroom risotto I've ever made.

Provided by nch

Categories Side Dish Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

4 cups low-fat chicken broth
1 tablespoon porcini mushroom powder
4 tablespoons olive oil, divided
1 shallot, finely chopped
1 cup Arborio rice
1 bay leaf
⅓ cup dry white wine
8 ounces mixed mushrooms, roughly chopped
½ cup freshly grated Parmesan cheese, or to taste
2 tablespoons unsalted butter
salt and ground white pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.

Nutrition Facts : Calories 312 calories, Carbohydrate 32 g, Cholesterol 16 mg, Fat 14.9 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 4.8 g, Sodium 393 mg, Sugar 1.1 g

MIXED MUSHROOM AND TARRAGON RISOTTO

Mixed Mushroom and Tarragon Risotto image

Got this one from my cooking club...and it is incredibly yummy and easy to put together. You can use whatever fresh mushroom combination looks good at your market. Add a mixed green salad with a tart red wine vinaigrette to round it out for a perfect meal!

Provided by TishT

Categories One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3 cups reduced-sodium vegetable broth or 3 cups chicken broth
1 cup white wine or 1 cup additional vegetable broth
2 tablespoons butter
2 cups sliced mixed mushrooms, such as shiitake,portobello and button
1 cup thinly sliced leek (white and pale green parts only)
1 cup arborio rice
1/4 teaspoon fresh ground pepper
1 tablespoon chopped fresh tarragon
1/4 cup freshly grated parmesan cheese

Steps:

In medium saucepan, bring broth and wine to a simmer.
Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
Remove mushrooms from saucepan with slotted spoon; set aside.
Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
Add all but 1/2 cup of the simmering broth mixture.
Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
Stir in tarragon and mushrooms.
Cook 2 minutes, stirring constantly.
Add cheese; stir to blend.
If necessary, add remaining broth for a creamy consistency.

MIXED-MUSHROOM RISOTTO

Mixed-Mushroom Risotto image

Categories Mushroom Rice Sauté Vegetarian Parmesan Basil White Wine Summer Thyme Simmer Bon Appétit

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, minced
6 ounces shiitake mushrooms, stemmed, caps sliced
6 ounces crimini mushrooms, sliced
2 cups arborio rice or medium-grain rice
1 1/2 cups dry white wine
5 1/2 cups vegetable stock or canned vegetable broth
2 bay leaves
1 cup grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
2 tablespoons (1/4 stick) butter
White truffle oil* (optional)
Additional grated Parmesan cheese

Steps:

Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.
Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.
Available at Italian markets, specialty foods stores, and some supermarkets.

Tips:

Use a variety of mushrooms. This will give your risotto a more complex flavor. Some good choices include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Sauté the mushrooms before adding them to the rice. This will help to develop their flavor and prevent them from becoming rubbery.
Use a good quality broth. The broth is the base of your risotto, so it's important to use a good one. Look for a broth that is flavorful and has a lot of body.
Cook the risotto over medium heat. This will help to prevent the rice from sticking to the pot and burning.
Stir the risotto frequently. This will help to distribute the heat evenly and prevent the rice from clumping together.
Add the cheese and butter at the end of cooking. This will help to create a creamy and flavorful risotto.

Conclusion:

Mixed mushroom risotto is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a special occasion or a weeknight meal. With a little practice, you'll be able to make this dish like a pro!