Creamy Mushroom and Tarragon Risotto
A classic Northern Italian risotto enriched with earthy mixed mushrooms and aromatic fresh tarragon. Arborio rice releases its starches as you stir, creating a naturally creamy sauce without heavy cream. The wine adds subtle acidity while butter and Parmesan finish with richness. Serve as an elegant vegetarian main or refined side dish for dinner parties, weeknight entertaining, or when you want restaurant-quality results at home. This version balances umami depth from mushrooms with herbaceous tarragon for a more sophisticated flavor profile than standard risotto.
Ingredients
- 3 cup reduced-sodium vegetable broth or chicken broth
- 1 cup white wine or additional vegetable broth
- 2 tablespoon butter
- 2 cup mixed mushrooms, sliced, such as shiitake, portobello, button
- 1 cup leek, thinly sliced, white and pale green parts only
- 1 cup arborio rice
- ¼ teaspoon ground black pepper, freshly ground
- 1 tablespoon fresh tarragon, chopped
- ¼ cup parmesan cheese, freshly grated
Instructions
- 1
Bring broth and wine to a simmer in a medium saucepan.
- 2
Melt 1 tablespoon butter in a large heavy saucepan over medium heat.
- 3
Add mushrooms and cook until softened, stirring frequently.
- 4
Remove mushrooms with a slotted spoon and set aside.
- 5
Add remaining butter and leeks to the saucepan and cook until softened, stirring frequently.
- 6
Add rice and pepper, stirring constantly until rice is coated.
- 7
Pour in all but 1/2 cup of the simmering broth mixture.
- 8
Reduce heat to medium-low and cook, stirring frequently, until rice absorbs most liquid and becomes tender.
- 9
Stir in tarragon and reserved mushrooms.
- 10
Cook, stirring constantly, for 2 minutes.
- 11
Add cheese and stir until fully blended.
- 12
Add remaining broth as needed to reach desired creamy consistency.
Tips
Keep broth at a gentle simmer throughout cooking so each addition combines smoothly with the rice, ensuring even texture and creamy consistency.
Stir frequently but not constantly during the 18-20 minute cooking phase to balance creaminess with distinct rice texture; constant stirring can break down grains too much.
Add final broth gradually in small amounts near the end, tasting as you go, to achieve your preferred consistency without making risotto soupy.
Good to Know
Refrigerate in airtight container up to 4 days. Risotto thickens significantly when chilled. Reheat gently on stovetop with splash of broth or water, stirring frequently, until creamy again.
Prepare mushrooms and leeks up to 1 day ahead; store separately. Complete risotto just before serving for best texture; it does not hold well at room temperature.
Serve immediately in shallow bowls. Risotto is best enjoyed hot and freshly made when rice grains maintain their individual character within a creamy sauce.
Common Mistakes
Add all broth at once to avoid a gluey, overcooked texture; gradual addition allows rice to absorb liquid evenly.
Skip frequent stirring to avoid a starchy, caked-on bottom; constant movement keeps rice suspended and creamy.
Add cold broth to avoid shocking the rice and slowing cooking; maintain a gentle simmer in a separate pot.
Substitutions
Dairy-Free Swaps
adds nutty richness and umami; slightly less salty
Full guide →General Alternatives
FAQ
Can I make risotto ahead of time?
Risotto is best served immediately after cooking. If you must prepare ahead, cook it about 90 percent through, spread on a sheet to cool, then finish cooking with added broth just before serving. Reheating leftovers requires gentle heat and extra liquid to restore creaminess.
What if I don't have tarragon or white wine?
Substitute tarragon with chervil, chives, or parsley. Skip wine entirely and use an additional cup of broth instead, though you'll lose subtle acidity. The risotto remains delicious; it simply tastes less complex and slightly earthier.
Can I freeze risotto?
Freezing is not recommended as risotto's creamy texture deteriorates significantly upon thawing and reheating. Refrigerate cooked risotto up to 4 days instead. Reheat gently with added broth to restore a closer approximation of original consistency.