This simple but delicious Mushroom Risotto is inspired by one of our hands-down favorite dishes at Epcot’s Festival of the Arts! It’s quite literally the dish we look forward to most the moment we step foot on Walt Disney World property.
During the festival, this dish is served with a Zinfandel reduction and truffle shavings. Seriously? Truffle shavings! It tastes amazing but totally unnecessary and really pricey. So, this is my version.
It’s creamy and cozy flavors make this dish perfect for any time of year!
But the real star of this dish are the fresh mushrooms. The risotto is made with a half and half blend of beef stock and chicken stock to compliment the rich, buttery, and slightly meaty flavor of the shiitake mushrooms.
I bet you’re wondering why we specifically chose shiitakes. Well, wonder no more! As an expert mushroom eater, I can tell you that every mushroom has a very specific flavor. Some are meaty, some are almost lemon-y tasting, some are downright earthy tasting (aka they taste like dirt).
The shiitakes paired so perfectly with the white wine and beef stock that it was almost impossible to say no!
If you can’t get your hands on shiitakes, baby portabella are an excellent substitute as they have a meaty flavor and earthy flavor that will compliment this luscious tasting risotto.
Or, if you have access to both, use a blend! There is really no wrong way to make this risotto
What is risotto?
So, risotto is a northern Italian rice dish made with short grain rice and stock. It is stirred continually during cooking to break down the starches in the rice and give it a creamy consistency. Most risottos have add-ins like onions, mushrooms, cheeses, asparagus. Really, your imagination is about your only limit!
How do you make risotto?
A lot of stirring! The first thing you need to do is gather all eight ingredients. This shouldn’t take too much time. Just slice your mushrooms and chop your onions, grate some cheese and then the rest is just a quick measure away!
Now that everything is together, add your butter to a 6 quart pot and let it melt over medium heat. Add your onions and stir them occasionally until they turn translucent and become tender. This should take about 3-5 minutes.
Now add the rice! I know, it seems weird to add rice right now but trust me. This is the proper way.
Stir this continuously. You can take a break for a few moments but don’t let your rice burn! You want it to be a light golden brown color. This should take about 2 minutes or so over a medium to medium low heat.
Add the wine and stir until the rice has totally absorbed it. This will take 1-2 minutes at most.
Now dump in the mushrooms and stir them in.
Here comes the fun part. Add one ladleful of your stock blend to the risotto and stir continuously until the stock is absorbed. Repeat this process until there is no more remaining stock. This will take about 25 minutes.
Stir in your cheese and your mushroom risotto is ready to serve!
Can risotto be re-heated?
Yes and it will taste just as good the next day as it did the day you made it! Just don’t try to reheat this on a stovetop. It will not work. Microwaves and ovens are your best bet!
- Using a mix of chicken stock and beef stock will provide the best flavor for your risotto.
- Shiitakes and Portobella mushrooms work best!
- This risotto keeps for about a week in a airtight container in the refrigerator.
- Topping with an aged parmesan is optional but it truly finishes off the dish wonderfully!
- Using a wooden spoon with a corner tip will make your life easier while stirring this risotto.
- Homemade chicken stock and homemade beef stock keep down the sodium and calorie count lower. It also allows for a better, more rounded flavor!
When you make this Mushroom Risotto recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
- In a large pot, melt butter.
- Add onions and cook until translucent (about 3 minutes).
- Stir in rice and cook 1-2 minutes, until it starts to brown.
- Add wine and cook 1-2 minutes, until wine is absorbed.
- Stir in chopped mushrooms.
- Add broth one ladleful at a time, cooking and stirring until absorbed. Repeat this process until all the stock is gone.
- Stir in parmesan.
- Season with salt and pepper.
- Serve and finish with shaved parmesan cheese.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.