This Mushroom Risotto is a creamy, comforting Italian classic elevated with a rich, earthy mushroom flavor. This recipe combines perfectly cooked Arborio rice with sautéed mushrooms, garlic, and a touch of Parmesan cheese for a dish that is both elegant and satisfying.
Why You Will Love This Recipe
You’ll love this Mushroom Risotto because it’s surprisingly easy to make at home, despite its reputation as a restaurant dish. The combination of textures – the creamy rice, the meaty mushrooms, and the sharp Parmesan – is simply divine. This risotto is perfect as a main course for a cozy night in or as a sophisticated side dish for a dinner party. The aroma alone is enough to make your mouth water, and the taste will have you craving more. It’s a versatile dish that can be customized to your liking, making it a guaranteed crowd-pleaser.
Ingredients:
Mushrooms:
- 500g (1 lb) mushrooms, sliced 3 mm / 1/8″ thick
- 250g (1/2 lb) mushrooms, quartered
- 3 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt and pepper, each
Risotto:
- 1 tbsp butter
- 1 garlic clove, minced
- 2 eschallots / French onions, finely chopped (or 1/2 onion)
- 1/4 cup dry white wine
- 1 1/4 cups Arborio rice, uncooked
- 5 cups chicken broth/stock, low sodium, warm
Finishes:
- 1/2 cup cream, optional but recommended
- 2 tbsp (30g) butter, optional
- 1/2 cup Parmesan cheese, finely grated
- 1/2 tsp salt and pepper, each
Serving:
- Finely chopped parsley or chives
- Parmesan, freshly grated
Preparation:
Step 1: Prepare the Mushrooms
Begin by cleaning the mushrooms gently with a damp cloth to remove any dirt. Slice 500g of the mushrooms into thin, even slices, about 3mm or 1/8″ thick. Quarter the remaining 250g of mushrooms. Mincing the garlic gloves. Having the mushrooms prepared this way allows for a layering of textures, with the sliced mushrooms melting into the risotto and the quartered mushrooms adding a more substantial bite.
Step 2: Sauté the Mushrooms
In a large, heavy-based pot or pan, heat 3 tablespoons of butter and 2 tablespoons of olive oil over high heat. Once the butter is melted and the oil is shimmering, add half of the sliced and quartered mushrooms to the pan. Cook the mushrooms until they are nicely golden brown, which should take about 4 minutes. Add half of the minced garlic, and season with 1/4 teaspoon each of salt and pepper. Continue to cook for another 1.5 minutes, until the garlic is fragrant and lightly browned. Remove the mushrooms from the pan and set aside in a bowl.
Step 3: Repeat Sautéing Process
Repeat the process with the remaining mushrooms. Add them to the same pot, ensuring that the pan is still hot. Cook until golden brown, then add the remaining garlic, salt, and pepper. Once cooked, remove the mushrooms from the pan and add them to the bowl with the first batch. Set aside.
Step 4: Begin the Risotto
Reduce the heat to medium. In the same pot, melt 1 tablespoon of butter. Add the minced garlic and finely chopped eschallots (or onion). Cook for about 2 minutes, stirring occasionally, until the onion is translucent and softened but not browned. The goal here is to create a flavorful base without caramelizing the onions.
Step 5: Deglaze with Wine
Pour in 1/4 cup of dry white wine into the pot. Allow the wine to simmer rapidly for about 2 minutes, scraping the base of the pot to loosen any browned bits. This process, known as deglazing, adds depth of flavor to the risotto. Continue simmering until most of the wine has evaporated.
Step 6: Add the Rice
Add 1 1/4 cups of Arborio rice to the pot. Stir continuously for about 1 minute, until the rice is semi-translucent. This step helps to toast the rice and release its starches, which will contribute to the creamy texture of the risotto.
Step 7: Add the Broth Gradually
Begin adding the warm chicken broth, about 1.5 cups at a time. Stir, then leave the rice to absorb the broth for about 3 minutes, stirring occasionally. As the broth is absorbed, add another 1.5 cups of broth. Continue this process, stirring every now and then, until the broth is mostly absorbed. Repeat this process twice more, until all 5 cups of broth have been used up. The rice should be just cooked but the risotto should still be creamy and slightly sloppy. This entire process should take about 10 minutes.
Step 8: Finish the Risotto
Stir in 1/2 cup of cream (if using) and 2 tablespoons of butter (if using). Stir vigorously to create a creamy consistency. Add 1/2 cup of finely grated Parmesan cheese and season with 1/2 teaspoon each of salt and pepper. Stir to incorporate the cheese evenly.
Step 9: Combine Mushrooms and Risotto
Stir half of the sautéed mushrooms into the risotto. Taste and adjust the seasoning as needed, adding more salt and pepper if necessary. The consistency of the risotto should be creamy, not stodgy. If it seems too thick, add a little more broth to loosen it up.
Step 10: Reheat Remaining Mushrooms
Reheat the remaining mushrooms. A quick zap in the microwave works perfectly. This ensures they are warm and flavorful when you top the risotto.
Step 11: Serve Immediately
Spoon the risotto into bowls. Top with the reserved mushrooms, including any buttery juices that have pooled in the bowl. Garnish with finely chopped parsley or chives, and sprinkle with extra Parmesan cheese. Serve immediately while the risotto is hot and creamy.
COOKING Rating:
Intermediate
Serving Suggestions:
This Mushroom Risotto is delicious on its own as a main course or can be served as a side dish alongside grilled chicken, roasted vegetables, or a simple salad. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly with the dish.
Tips:
- Use Quality Ingredients: The better the ingredients, the better the risotto. Opt for fresh mushrooms, good quality Arborio rice, and freshly grated Parmesan cheese.
- Warm the Broth: Keeping the broth warm helps the rice cook evenly and prevents the cooking process from slowing down.
- Stir Mindfully: Stirring the risotto is important, but don’t overdo it. Stirring too much can make the risotto gluey. Stir just enough to release the starches and prevent sticking.
- Adjust Seasoning: Taste the risotto frequently and adjust the seasoning as needed. Salt, pepper, and Parmesan cheese can all be added to enhance the flavor.
- Serve Immediately: Risotto is best served immediately. As it sits, it can become thick and lose its creamy texture.
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per serving
- Protein: 15-20g per serving
- Sodium: 600-800mg per serving
Conclusion:
Mushroom Risotto is a testament to the magic that happens when simple ingredients are combined with care and attention. This recipe provides a creamy, flavorful dish that is perfect for any occasion. Whether you’re looking to impress guests or simply enjoy a comforting meal at home, this Mushroom Risotto is sure to delight. The key to a perfect risotto lies in the technique: gradual addition of warm broth, mindful stirring, and constant attention to texture and flavor. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece!
Questions and Answers About This Recipe:
Q1: Can I use a different type of rice other than Arborio?
A: While Arborio rice is the traditional choice for risotto due to its high starch content, which contributes to the creamy texture, you can experiment with other short-grain rice varieties like Carnaroli or Vialone Nano. However, keep in mind that the cooking time and the final texture may vary.
Q2: Is it necessary to use white wine in this recipe?
A: No, while white wine adds a depth of flavor to the risotto, it is not essential. If you prefer not to use wine, you can substitute it with an equal amount of chicken broth. For an extra layer of flavor, add a splash of lemon juice to the broth.
Q3: Can I make this recipe vegetarian?
A: Yes, absolutely! To make this recipe vegetarian, simply use vegetable broth instead of chicken broth. Ensure that the Parmesan cheese you use is vegetarian-friendly, as some varieties contain animal rennet.
Q4: How can I store leftover risotto?
A: Leftover risotto can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of broth or water to loosen it up and stir gently over medium heat until heated through. You can also reheat it in the microwave.
Q5: Can I add other vegetables to this risotto?
A: Certainly! Risotto is a versatile dish that can be customized to your liking. Feel free to add other vegetables such as peas, asparagus, spinach, or butternut squash. Just be sure to adjust the cooking time accordingly and add the vegetables at the appropriate stage so they are cooked to perfection.
