The *Best* Mushroom Risotto

The secret to restaurant quality mushroom risotto? Make your own mushroom broth using dried mushrooms! You can simply add these to water with mirepoix and let it simmer for 30 minutes-1 hour to make your own mushroom broth. OR, you can take a shortcut like I did and just pop the mushrooms into some pre-made vegetable stock and let it simmer for 30 minutes to infuse. Either way, you’re going to take your risotto to the next level.

And because you know I love a video tutorial, see my tiktok below!

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Adjust Servings
6cups vegetable stock or broth
3oz. dried wild mushrooms (I used a mix with hen of the woods and porcini)
10oz. blend of oyster and shitake mushrooms
1/2 white onion, small diced or minced
Kosher salt, for seasoning
2cloves garlic, minced
1 1/2cups arborio rice
1/2cup white wine
2/3cup grated Parmesan
1/2cup unsalted butter
2tbsp finely chopped thyme (plus a few whole leaves for topping)



Pour half the stock into a pot with a cup of water and bring to a boil. Reduce to a simmer. Add the mushrooms and infuse for 30 minutes- 1 hour. Strain out the mushrooms and place them on a sheet pan. Pour the infused stock and the rest of the vegetable stock in the pot on low heat. Dry the mushrooms with a paper towel and let them dry out as you prep the rest of your ingredients
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Once the mushrooms are dry, heat a large skillet on high heat. Add olive oil. Sauté the mushrooms with the oyster and shiitake mushrooms until they’re golden brown. Stand back, bc there might be some splatter due to the water in the mushrooms! Remove from the heat and place on the sheet pan or plate.
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For the risotto, heat a pot over medium heat. Add 2 tbsp of butter and let it melt. Add the onion and sweat for 5-7 min until soft snd translucent. Season with a pinch of salt. Add the garlic and cook 1-2 min until aromatic. Add the rice and toast on medium high heat for 3-4 minutes, until fragrant. Season with a pinch of salt.
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Adjust the heat to medium. Pour in the wine and cook until almost evaporated, stirring constantly.
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Add the stock one ladleful at a time, stirring until each amount has absorbed before adding another. This should take between 15 and 20 minutes. Keep going until the risotto is Al dente or cooked to your liking. Season with salt to taste.
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Add the sautéed mushrooms, reserving a few for topping. Turn off the heat. Add the rest of your unsalted butter and Parm and quickly stir together until silky. Add chopped thyme and pepper and mix. Plate with mushrooms on top, Parmesan, black pepper and whole thyme leaves.
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