Learn to make restaurant style delicious risotto at home with this easy recipe.
Vegetarian Risotto is classic Italian comfort food. This luscious creamy rice dish sounds and tastes so gourmet but is super easy to make.
Robust umami flavors, melt in your mouth velvety creamy texture and ease of making it in under 30 minutes….all of it makes it the “BEST” Mushroom Risotto Recipe.
Restaurant Quality Risotto
For a restaurant style Italian meal at home, serve it with Easy Bruschetta , Olive Tapenade or Crusty bread with savory dipping oil. Serve a simple green tossed salad on the side. Finish it off with Eggless Tiramisu.. all while listening to Frank Sinatra or Andrea Bocelli in the background! TOTAL BLISS !
Wine Pairing:
It goes great with a nice glass of earthier red wines like Pinot Noir or Nebbiolo, or fuller-bodied white wines like Chardonnay or Pinot Gris. Applausi alla Buona Vita !!
Risotto is one of my most favorite Italian dishes. Before getting into recipe creation and blogging, I used to always order it in restaurants. The irresistible rich and creamy feel is so satisfying and comforting to eat.
Recipe Inspiration
Once, I started my kitchen experiments ( yes, being Chemical Engineer, I treat any new recipe as an experiment) I tried several times to make my favorite Mushroom Risotto. I like to be precise with my measurements and cooking time ( true testament of Chemical Engineering I tell you) This ensures that every time , when I make my favorite recipes, it’s perfect without unpleasant surprises.
This Mushroom Risotto is such a tasty and treasured recipe that I am so happy to have honed it just perfect. Believe me, you will love it too and find it easy to make. It wows you with it’s elegant and luxurious feel.
Put your chef hat on and let’s get cooking. We are making a recipe that’s typically served from neighborhood mom and pop Italian joints all the way up to five star restaurants.
Mushroom Recipes
I love cooking with mushrooms. We have several recipes that are simply amazing to try. Do try Creamy Mushroom Pasta, Creamy Mushroom Soup, Air Fryer Stuffed Mushrooms and Grilled Miso Portobello are simply da BEST !
This recipe is fool-proof and simple. I am listing several tips to make it perfect.
Risotto is a hearty comforting classic Italian rice dish. It makes a super satisfying meatless main dish or side.
And it is company worthy. My friends often request that I make it for dinner or potlucks. And since all the ingredients are easily available, I make it often when we have guests over for dinner too.
Ingredients :
Ingredient measurements are listed in the recipe card. Here’s what goes in making this recipe. Adding my amazon affiliate links ( with disclosure in the footer below) in case you want to buy ingredients online.
- Rice – Arborio Rice is the preferred. Any other short grain white rice will be ok to use. Do not use long grain rice. We want risotto to be porridge like mushy and soft. You do not need to wash rice before cooking since we are going to need that starch to make the rice creamy.
- Mushrooms – Baby portabella mushrooms ( also called cremini ) are perfect. You can use other types of mushrooms like white button mushrooms, shitake or wild mushrooms are good to use too. If you easily get a pack of mixed variety mushrooms, that brings variety of complex flavors.
- Flavors and Seasoning – I like to use quality vegetable broth, Italian Seasoning, salt and pepper as main flavoring ingredients. A shallot or onion, freshly minced garlic and chopped chives or parsley are other ingredients used.
- Other ingredients : White wine is good flavor enhancer. I like to use both extra virgin olive oil and butter to sauté the mushroom and rice. They both add distinct flavors so do use both if possible. You can also use other sturdy vegetables like peas and carrots.
- Black or White Truffle Oil – I love adding a drizzle of white or black truffle oil on risotto just before serving. This oil is AMAZING. It is a great dipping oil full of rich complex flavors.
Making Risotto in Instant Pot
Press SAUTE High on Instant Pot. Add the oil and the butter in the main insert.
Add the shallots, sprinkle some salt and cook for about 2 minutes so it softens and just lightly browns.
Then, add the garlic and sauté for another minute. Add the mushrooms and other veggies (if using) and continue stirring till mushrooms sizzle and start releasing water and turn darker brown in color.
At this time, scoop out and reserve some of the mushrooms aside if you want to use them as a topping later.
Add in the rice and mix it in with everything in the pot and continue sauté for 2-3 minutes.
Next, add in the white wine. Give it a good stir.
Lastly, add in the broth, black pepper and Italian seasoning. Stir well. Adjust the salt.
Deglaze bottom of the pot so nothing’s stuck on. Scrap with wooden spatula. This is an important step that ensures you don’t get BURN notice on Instant Pot. Cancel SAUTE function.
Secure the lid. Press “Manual” or “Pressure Cook” High Pressure for 6 minutes. After it’s done cooking, wait on ” keep warm timer ” for 10 minutes and then release leftover pressure by moving the valve from SEALING to VENTING.
Open the lid. Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish. Sprinkle dried or fresh chopped herbs. Garnish with previously set aside sautéed mushrooms and other veggies. Drizzle some truffle oil on top.
Delicious risotto is ready to be devoured. Bon Appetit !
Pro Tips
The texture of the cooked Arborio rice and risotto is creamy, soft, tender and mushy. It is like a porridge where a lot of liquid is absorbed in rice while cooking.
Risotto is never dry and fluffy. Many readers, especially when trying the recipe for the first time, are puzzled by the amount of liquid that goes in this dish. Hence the explanation.
There are very few ingredients in this recipe. To get the wonderful taste, make sure you add your favorite dry white wine to this. I highly recommend you don’t skip this. As a rule of cooking delicious meals with wine, ALWAYS use the wines that you love drinking.
Easy Italian Recipes
- Creamy Gnocchi Soup
- Penne Pesto Primavera
- Creamy Orzo with Lemon and Peas
- Penne Rosa – Creamy Tomato Pasta
- Cauliflower Gnocchi Sheet Pan Dinner
- Tomato Peach Caprese
- Spaghetti Lentil Bolognese
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Restaurant Style Risotto Recipe
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoon ¼ stick butter
- 1 large shallot diced
- 8 oz. Baby Bella mushrooms sliced ( roughly 2 cups)
- Other vegetables - Peas and chopped carrots - 1 cup optional
- 1 Tablespoon of freshly minced garlic
- 1 cup of Arborio rice make sure you use Arborio rice for a risotto
- 2.5 cups of vegetable broth or water
- ½ cup of good drinkable white wine
- Salt and ground black pepper - per taste
- ½ teaspoon of Italian seasoning
- ½ cup of aged Parmesan cheese -grated
- 1 Tablespoon of chopped fresh or dried parsley or chives
- 1 Tablespoon of white or black truffle oil
Instructions
Instant Pot Instructions
- Press SAUTE High on Instant Pot. Add the oil and the butter in the main insert. Add the shallots, sprinkle some salt and cook for about 2 minutes so it softens and just lightly browns. Then, add the garlic and sauté for another minute.
- Add the mushrooms and other veggies and continue stirring till mushrooms sizzle and start releasing water and turn darker brown in color.
- At this time, scoop out and reserve some of the mushrooms and veggies aside if you want to use them as a topping later. Add in the rice and mix it in with everything in the pot and continue sauté for 1-2 minutes. Next, add in the white wine. Give it a good stir.
- Lastly, add in the broth, black pepper and Italian seasoning. Stir well. Adjust the salt. Deglaze bottom of the pot so nothing’s stuck on. Scrap with wooden spatula. This is an important step that ensures you don't get BURN notice on Instant Pot.
- Cancel SAUTE function. Secure the lid. Press “Manual” or “Pressure Cook” High Pressure for 6 minutes. After it's done cooking, wait on " keep warm timer " for 10 minutes and then release leftover pressure by moving the valve from SEALING to VENTING. Open the lid.
- Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish. Sprinkle dried or fresh chopped herbs. Garnish with previously set aside sautéed mushrooms and other veggies. Drizzle some truffle oil on top.
- Delicious risotto is ready to be devoured. Bon Appetit !
Stove Top Instructions :
- Heat the oil and butter in a heavy bottom pan or Dutch oven over medium heat. Add the shallots, sprinkle some salt and cook for about 2-3 minutes. Add the minced garlic and cook for an additional minute. Add chopped mushrooms and other veggies. Cook for 2-3 minutes until they start to release the water and look browned.
- Add wine and let it sizzle. Add the rice and stir for about 1-2 minutes until slightly toasted and aromatic. Add the Italian seasoning, salt and black pepper.
- Start adding the broth a cup at a time while continuing to stir. You will know the risotto is almost done when it is thick and sticky and the rice grains are soft - al dente. ( roughly 15-18 minutes)
- Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish. Sprinkle dried or fresh chopped herbs. Garnish with previously set aside sautéed mushrooms and other veggies. Drizzle some truffle oil on top.
- Delicious risotto is ready to be devoured. Bon Appetit !
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