Bobby Flay Mushroom Risotto Recipe

This Bobby Flay Mushroom Risotto is a creamy and earthy recipe, which is made with savory mushrooms and tender Arborio rice. It’s the ultimate comfort food, a restaurant-quality dish that’s surprisingly easy to make for a special weeknight dinner, ready in about 45 minutes.

Bobby Flay Mushroom Risotto Ingredients

A classic combination for a truly decadent and satisfying meal.

• 2 tablespoons olive oil
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 2 1/2 cups hot chicken or vegetable broth
• 2 tablespoons unsalted butter
• 10 ounces fresh mushrooms (like porcini, chanterelle, or cremini), sliced
• 1/4 cup diced onion
• 1 clove garlic, minced
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste

How To Make Bobby Flay Mushroom Risotto

A step-by-step guide to this classic, creamy Italian dish.

1. Start the Risotto: In a large, wide skillet or Dutch oven over medium heat, heat the olive oil. Add the arborio rice and toast it for about 2 minutes, stirring constantly, until the edges of the grains become translucent. Pour in the white wine and stir until it has completely evaporated.
2. Cook the Rice: Pour in the hot chicken broth and a pinch of salt. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer, stirring frequently, for about 15-20 minutes, until the rice is tender but still has a slight al dente bite and the liquid has been mostly absorbed into a creamy sauce.
3. Sauté the Mushrooms: While the risotto is simmering, heat the butter in a separate skillet over medium-high heat. Add the mushrooms, onion, and garlic. Season with salt and pepper and sauté for about 5 minutes, until the mushrooms are well-browned and their liquid has evaporated. Stir in the fresh parsley.
4. Combine and Serve: When the rice is cooked, stir the sautéed mushroom mixture and the grated Parmesan cheese into the risotto. Check the seasoning and add more salt and pepper if needed. Serve immediately.

Recipe Tips

For the richest, creamiest risotto every time.

• How to get the creamiest risotto without a lot of cream? The secret is in the rice and the stirring! Using a high-starch rice like Arborio and stirring it frequently as it cooks releases those starches into the broth, which creates a naturally creamy and luscious sauce.
• Why add the broth all at once in this recipe? This recipe uses a slightly simpler, less traditional method. While the classic technique is to add broth one ladleful at a time, this version allows you to simmer the rice with less constant attention. Just be sure to stir it frequently to prevent sticking and to encourage that creamy starch release.
• How do I get perfectly browned mushrooms? When you first add mushrooms to a hot pan, they will release a lot of water. Don’t crowd the pan, and let all of that liquid cook off completely. Once the pan is dry again, the mushrooms will start to sear and get a beautiful, deep golden-brown color and a rich, earthy flavor.
• What are the best mushrooms to use? A mix of mushrooms will give you the best flavor. While porcini and chanterelles are fantastic, a more accessible and equally delicious mix of cremini (baby bella), shiitake, and regular button mushrooms works perfectly.

What To Serve With Mushroom Risotto

Simple accompaniments that complete this elegant one-pot meal.

This rich and satisfying risotto is a wonderful meal on its own, but it also pairs beautifully with:

• A simple grilled or pan-seared chicken breast or a flaky salmon fillet
• A crisp arugula salad with a sharp lemon vinaigrette to cut the richness
• Steamed asparagus or green beans
• A glass of a crisp white wine, like the one used in the cooking

How To Store Mushroom Risotto

This dish is best enjoyed immediately.

• Best Eaten Fresh: Risotto is famously at its absolute best when served hot and fresh from the pan, when it has the perfect creamy, flowing consistency. It tends to become thick and stodgy upon cooling.
• Reheat: If you do have leftovers, store them in an airtight container in the refrigerator. To reheat, add the risotto to a pan with a generous splash of hot broth or water and stir gently over a low heat until it’s warmed through and has regained some of its creaminess.

Bobby Flay Mushroom Risotto Nutrition Facts

An estimated guide per serving.

• Calories: 620 kcal
• Carbohydrates: 85 g
• Protein: 18 g
• Fat: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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