Vegetarian Porcini Mushroom Risotto Recipe

Vegetarian mushroom risotto with white wine, butter and cream
Vegetarian mushroom risotto with white wine, butter and cream.
    40 mins

Mushroom risotto is a popular vegetarian Italian rice dish. This is not a low-fat, healthy version, but rather a more traditional full-fat and indulgent recipe when you want nothing but pure flavor. The ingredients include shallots, butter, garlic, white wine and yes, heavy cream and cheese. All of that adds up to a whole lot of deliciousness. If you're looking for something lower in fat, try this low-fat dairy-free vegan risotto made with white wine, or, for something different than a classic Italian risotto, try this vegan pumpkin risotto recipe which is also quite low in fat. 

This vegetarian mushroom risotto recipe uses shallots, Porcini mushrooms and lots of Parmesan or Romano cheese for a creamy Italian vegetarian risotto you can serve as a hearty side or as a main dish, though risotto is often served as a side to a meat dish, it is usually served as a main course for vegetarian meals. Whip up a side salad, and maybe some homemade garlic bread, and you've got yourself a full meal. And the wine? Something red and Italian, like a Chianti, or, you can also use the same white wine you use in cooking the risotto. 

Porcini mushroom risotto recipe courtesy of Fantastic Foods. If you like meatless mushroom risottos, you might also want to try this shiitake and edamame risotto with white wine and Parmesan.

See also: 7 amazing vegetarian (and vegan!) risottos

What You'll Need

  • 1 1/2 cups Arborio rice (risotto rice)
  • 5 cups vegetable broth
  • 1/2 cup dry porcini mushrooms
  • 1 cup white button mushrooms, sliced
  • 2 tbsp shallots, chopped
  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 cup Parmesan, Romano or asiago cheese (optional)
  • salt and pepper to taste (sea salt or kosher salt and fresh ground black pepper is best)
  • 1 tbsp chopped fresh parsley (optional)

How to Make It

In a large pot, combine the butter, garlic, shallots, mushrooms and Arborio rice and heat over medium heat for about 2 minutes, stirring well to avoid scorching the garlic and shallots.

Reduce heat to low, and add the white wine. Let the mixture simmer on low for about 2 minutes, stirring just once or twice

With the lid off, add the vegetable broth and cream, and let simmer on low until liquid is absorbed; approximately 25 minutes, stirring regularly.

Add the Parmesan or Romano cheese, and season lightly with salt and pepper to taste.

Garnish with a bit of fresh chopped parsley, if you'd like, and serve with a bit of extra grated cheese to top it all off for a nice presentation.