Mushroom and Chive Risotto with Garlic Herb Butter
A creamy, restaurant-quality risotto featuring tender button mushrooms, fresh chives, and grape tomatoes stirred into perfectly cooked Arborio rice. The garlic herb butter adds rich depth while Parmesan cheese creates the signature creamy texture. This comforting dish works beautifully as a main course for a cozy dinner or elegant side dish for special occasions. The key to success lies in the patient stirring technique and gradual stock addition that creates risotto's characteristic creaminess.
Ingredients
- 2 unit veggie stock concentratechicken stock1:1noneeggs-free
richer flavor
- 4 ounce button mushrooms
- 1 unit yellow onion
- 1 clove garlic
- ¾ cup Arborio rice
- 4 ounce grape tomatoes
- ¼ ounce chives
- 2 tablespoon garlic herb butter
- ¼ cup Parmesan cheese
- 1 teaspoon chili flakes
- salt
- pepper
- 2 teaspoon olive oil
- 1 tablespoon butter
Instructions
- 1
Combine water and stock concentrates in a medium pot and bring to a boil, then reduce to low simmer
- 2
Wash and dry all produce
- 3
Trim and thinly slice mushrooms
- 4
Halve, peel, and dice onion
- 5
Peel and mince or grate garlic
- 6
Heat olive oil in a large pan over medium-high heat
- 7
Add mushrooms and cook until browned and slightly crispy
- 8
Season mushrooms with salt and pepper
- 9
Turn off heat and transfer mushrooms to a plate
- 10
Wipe out pan
- 11
Heat olive oil in same pan over medium heat
- 12
Add onion and cook until slightly softened and lightly browned
- 13
Add garlic, rice, and plain butter
- 14
Cook until garlic is fragrant and rice is translucent
- 15
Season with salt and pepper
- 16
Add stock to rice mixture half cup at a time, stirring until liquid is mostly absorbed between additions, until rice is al dente and mixture is creamy
- 17
Season generously with salt and pepper
- 18
Halve tomatoes
- 19
Mince chives
- 20
Stir in tomatoes, mushrooms, garlic herb butter, half the Parmesan, and half the chives
- 21
Cook until tomatoes are softened
- 22
Stir in chili flakes if desired
- 23
Turn off heat
- 24
Divide risotto between bowls
- 25
Top with remaining chives and Parmesan
- 26
Sprinkle with chili flakes to taste
Tips
Add stock gradually and stir constantly for the creamiest texture - rushing this process will result in unevenly cooked rice
If risotto becomes too thick during cooking, add another splash of warm stock or water to maintain proper consistency
Save some Parmesan and chives for garnish to add fresh flavor and visual appeal to the finished dish
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Stock can be prepared up to 1 day ahead and kept warm
Serve immediately while hot and creamy for best texture
Common Mistakes
Add stock gradually to avoid mushy rice
Keep stock warm to maintain cooking temperature
Stir constantly to prevent sticking and ensure creaminess
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this risotto ahead of time?
Risotto is best served immediately, but you can reheat leftovers with a splash of warm stock to restore creaminess.
What if I don't have Arborio rice?
Carnaroli or Vialone Nano rice work well as substitutes, though cooking times may vary slightly.
How do I know when the risotto is done?
The rice should be tender but still have a slight bite (al dente) and the mixture should be creamy, not soupy.