Mushroom Risotto With Spring Herbs

Our mushroom risotto recipe is easy enough for a weeknight but elegant and impressive enough for company. When cooked gently with broth and butter, risotto rice becomes tender and impossibly creamy. We add a generous splash of white wine for an acidic boost and a minced shallot for a savory backbone. And don't forget the mushrooms: A half-pound adds meaty substance and a dose of umami for a main course that’s sure to please vegetarians and meat-eaters alike. We finish things off with shower of fresh, tender herbs like parsley, chives, marjoram, or chervil (opt for a mix for even more complex flavor). This deceptively simple dish is rich but won't weigh you down and certainly deserves a place in your spring rotation.

Key Components for Mushroom Risotto

Rice: When making risotto, don't reach for your regular rice. You'll need a specific, starchy short-grain variety like Arborio or Carnaroli, which will turn creamy as it becomes tender. Unlike when cooking other types of rice, there's no need to rinse it first—in fact, you want to retain all of that starch for the best finished consistency.

Mushrooms: This recipe is delicious made with a widely available, affordable mushroom like white button or cremini which turn plump, meaty, and flavorful when simmered with the rice and shallot. For an even deeper flavor, you can swap in a few ounces of a wild mushroom like shiitake or oyster, if desired.

Broth: We prefer to use chicken broth for this risotto, but you can use a vegetarian broth to make it meatless. (Just be sure to use a reduced-sodium option to keep the risotto from becoming overly salty.) The key to a good risotto is stirring in hot broth a bit at a time, so bring yours to a simmer, then keep it warm while cooking.

Wine: Choose a dry white wine like pinot grigio for this recipe. When cooking with wine, there's no need to break the bank, but do veer away from the cheapest option on the shelf and avoid cooking wine, which contains salt and other additives. If you prefer to cook without wine, simply leave it out when making this recipe.

Allium: A large shallot gives this dish a savory backbone without overshadowing the mushrooms. In place of shallot, you can swap in half a yellow or white onion.

Cheese: For a nutty, salty boost, we look to grated Parmesan cheese. For the best flavor, we recommend buying a wedge and finely grating it at home.

Herbs: A handful of fresh herbs makes this hearty risotto fit for a spring evening. You can add any tender herbs like parsley, chives, marjoram, tarragon, or dill. Opt for a mix if you're able to for a more complex flavor.

How to Make Risotto Ahead

You can prepare the risotto nearly all the way through and finish it when you're ready to serve (which makes this an ideal recipe for entertaining). Follow the recipe through step 5, removing risotto from the heat when the rice has softened somewhat but still has a firm bite to it (wait to add the cheese, remaining butter, and herbs until you're ready to serve). Transfer it to a baking dish or another shallow vessel to cool completely, then cover and refrigerate for up to two days.

When you're ready to resume cooking, transfer the risotto to a skillet or pot, add a big splash of broth, and cook over medium, stirring constantly and adding more broth as needed, until rice is al dente and risotto is creamy. Season to taste, then stir in the remaining ingredients before serving.