Start by warming your vegetable broth in a saucepan until it’s gently simmering; keep it at a low simmer throughout to add to the rice later.
In your large pan, heat a tablespoon of olive oil over medium heat and add the sliced mushrooms. Sauté until they release their earthy aroma and turn a deep golden brown, about 5-7 minutes. Remove the mushrooms and set aside.
1 lb mushrooms (cremini and shiitake)
In the same pan, add another tablespoon of olive oil along with the chopped shallot and minced garlic. Cook, stirring often, until the shallots are translucent and the garlic is fragrant, about 2-3 minutes.
1 lb mushrooms (cremini and shiitake)
Add the arborio rice to the pan, stirring gently to coat each grain with the aromatic oil, shallots, and garlic. Cook for 2-3 minutes until the edges of the rice become translucent and it starts to crackle slightly.
1 lb mushrooms (cremini and shiitake)
Pour in the white wine and stir until the liquid is mostly absorbed and the rice looks glossy, about 1-2 minutes. This brightens the dish and begins the flavor layering.
1 lb mushrooms (cremini and shiitake)
Begin adding the warm broth one ladleful at a time, stirring constantly. Wait until the broth is nearly fully absorbed before adding another ladle. Continue this process, stirring continuously, for about 18-20 minutes, until the rice is tender but still has a slight bite and the mixture is creamy.
1 lb mushrooms (cremini and shiitake)
About halfway through, stir the sautéed mushrooms back into the rice to incorporate their earthy flavor and texture evenly throughout the dish.
1 lb mushrooms (cremini and shiitake)
Once the rice is cooked to perfection, turn off the heat and stir in the grated Parmesan cheese and butter. Mix until melted and integrated, creating a rich, velvety surface.
1 lb mushrooms (cremini and shiitake)
Let the risotto rest for 2-3 minutes off the heat. Taste and adjust seasoning if needed, then serve immediately for the best creamy texture and flavor.
