Mushroom Risotto is a classic Italian favorite that is unbelievably creamy, garlicky, warm, and comforting loaded with caramelized shallots and buttery mushrooms for umami packed pleasure. This Mushroom Risotto recipe is gourmet enough for special occasions (hello Easter) but easy enough for every day – you seriously will be BLOWN away at how easy it is! The oven version is 100% foolproof and doesn’t require constant stirring or babysitting. Mushroom Risotto can be served either as a side or a main course, and is extremely versatile – add peas, spinach, chicken, Italian sausage, etc. This Mushroom Risotto recipe also reheats beautifully (unlike traditional rice), so it’s the meal that keeps on giving.
This Mushroom Risotto recipe is pretty straightforward, but here are some tips to ensure success:
Transfer Mushroom Risotto to an airtight container and store in the refrigerator for three to five days. The risotto will thicken in the refrigerator due to the starch in the rice, but you can easily thin it out to and restore it to its glory. To reheat risotto: