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Creamy Kosher Mushroom Risotto Recipe - Italian recipe
There's something deeply satisfying about standing at the stove, slowly stirring risotto as the rice transforms from hard little grains into something creamy and luxurious. I've been making this kosher mushroom risotto for years now, and it's become one of my go-to comfort dishes when I want something that feels special but doesn't require a trip to specialty stores or complicated techniques. Risotto has this reputation for being finicky, but honestly, it's more about patience than skill. The key is keeping your stock warm in a separate pot and adding it one ladle at a time. I learned this the hard way after serving some pretty sad, gluey attempts to my family. Now I know that the rice needs to absorb each addition of liquid before you add the next, and you'll hear this gentle bubbling sound when it's ready for more. What makes this version work so well is using a mix of mushrooms. I usually grab whatever looks good at the market, but cremini and shiitake are my favorites for their meaty texture. The mushrooms get sautéed separately first, which concentrates their flavor and prevents them from making the risotto watery. I also use nutritional yeast along with parmesan to add that deep, umami flavor that makes the dish feel complete. This risotto pairs beautifully with a simple green salad dressed with lemon vinaigrette, or roasted vegetables if you want something more substantial. It's rich enough to serve as a main course for a weeknight dinner, but elegant enough for Shabbat or when you're having guests over.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 6 cups vegetable stock kept warm
  • 1 pound mixed mushrooms cremini, shiitake, or button, sliced
  • 1½ cups Arborio rice
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • ½ cup dry white wine optional
  • 4 tablespoons butter divided
  • 3 tablespoons olive oil divided
  • ¾ cup grated Parmesan cheese plus extra for serving
  • 2 tablespoons nutritional yeast optional
  • ¼ cup fresh parsley chopped
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper freshly ground

Method
 

  1. Heat the vegetable stock in a medium saucepan and keep it warm over low heat throughout the cooking process.
  2. Heat 2 tablespoons olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they're golden brown and have released most of their moisture. Season with salt and pepper, then transfer to a plate and set aside.
  3. In the same pan, heat the remaining tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Add the Arborio rice to the pan and stir constantly for 2-3 minutes until the rice is well-coated with the fat and starts to look slightly translucent around the edges.
  6. If using wine, pour it in now and stir until it's mostly absorbed, about 2 minutes.
  7. Begin adding the warm stock one ladle at a time (about ¾ cup), stirring constantly. Wait until each addition is almost completely absorbed before adding the next. This process will take about 18-20 minutes total.
  8. After about 15 minutes of adding stock, stir the cooked mushrooms back into the risotto. Continue adding stock and stirring until the rice is creamy but still has a slight bite to it.
  9. Remove the pan from heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, nutritional yeast (if using), and fresh parsley. Taste and adjust seasoning with salt and pepper.
  10. Serve immediately in warmed bowls, topped with additional Parmesan cheese and a sprinkle of fresh parsley.

Notes

The key to perfect risotto is patience and warm stock. Don't rush the process by adding too much liquid at once. Leftover risotto can be stored in the fridge for up to 3 days and reheated gently with a splash of stock or water. You can also form cold leftover risotto into patties and pan-fry them for delicious risotto cakes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 13g 17%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.