Our Favorite Risotto
FOOD
Our Haus Mushroom Risotto Recipe
This was our 2023 recipe of the year.
We think risotto gets a bad rap. In a world where we’re often strapped for time and quick meals are king, dishes like risotto often get put on the back burner. But in our Haus, risotto is one of our go-to recipes — especially this one.
Fair warning, this recipe is definitely for mushroom lovers. And if that’s not you, feel free to adjust the amount you use. Either way, this is the perfect meal to enjoy with a glass of wine and our favorite people.
Why We Love Our Haus Mushroom Risotto
Now, we’re not saying that this recipe is by any means a ready-serve meal. It’s definitely a labor of love. But that’s what brings us comfort and fills our bellies with warmth. This is one of our favorite recipes to pull out when we have our family over. We all gather in the kitchen, open up a bottle of wine, and spend quality time together while prepping this mushroom risotto.
Cooking this Recipe In Our Haus
This mushroom risotto recipe came together bit by bit in 2023. As we finalized our wedding, we found ourselves making decisions over a bowl of risotto, dancing to our wedding playlist while we stirred a pot on the stove, and even ordering a hearty plate of it wherever we traveled ahead of the big day. Magically, mushroom risotto continued to make appearances on our dining table for the rest of the year whenever we had something to discuss or something to celebrate.
And at the end of the year, when it was time for us to send our annual holiday card (which features our recipe of the year), it only made sense to feature our Haus Mushroom Risotto.
Now, in finalizing this recipe, we essentially brought together the elements we each loved the most:
For Victoria, it’s the mushrooms. You’ll notice that this recipe requires a whopping 2 pounds of mushrooms. If she had it her way, it would’ve been at least 3 pounds! You don’t need to use this much, but Victoria always complains that there aren’t enough. So proceed as you will.
For James, it’s the cheese. This recipe calls for at least 1/2 cup of freshly grated parmesan. But when we make this in our Haus, James definitely opts for more than that.
But our favorite part of this recipe? It’s gluten-free!
Ingredients
6 cups chicken or vegetable broth
1 bouillon cube
3 tbsp olive oil, divided
1 lb portobello mushrooms, thinly sliced
1 lb of white mushrooms, thinly sliced
2 medium shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 tbsp butter
3 tbsp finely chopped chives / thyme / parsley (whatever you prefer of have available)
At least 1/2 cup freshly grated parmesan cheese
Sea salt and freshly ground black pepper to taste
Steps
Warm broth and stir in the bouillon cube in a sauce pan over low heat.
Bring to a simmer but don’t let it boil.
This step is critical for keeping you on track with time.
In a separate pan, warm 2 tbsp olive oil over medium-high heat. Add mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.
Heat remaining oil and add in shallots. Stir for 1 minute then add rice. Cook and stir until the rice is coated with oil and looks pale, golden in color.
On low-medium heat, pour in the wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup of broth to the rice and stir until the broth is absorbed.
Continue adding the broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed.
When the rice is tender, yet firm to the bite, about 15-20 minutes, remove from heat.
Stir in reserved mushrooms, its liquid, butter, chives / thyme / parsley and parmesan cheese.
Season with salt and pepper. Top with extra parmesan as desired.
Serve immediately.
Notes
Use any flavor bouillon cube you prefer.
Similarly, feel free to substitute the mushrooms and customize the amount you use based on your preferences.
Dry white wine options include Sauvignon Blanc, Chardonnay, Muscadet, Albariño, Pinot Grigio, Soave, Picpoul, and Grenache Blanc. We usually use Sauvignon Blanc, Chardonnay, or Pinot Grigio — whatever we have at home!
We prefer to grate our own parmesan cheese, but feel free to pick up pre-shaved or pre-grated parmesan cheese to save time.
Until our next meal!
xo, James & Victoria
P.S. Craving more recipes? Tap the links below.
