Mushroom Risotto

Why Make This Recipe

Mushroom risotto is a creamy, comforting dish that is perfect for any occasion. It combines the earthy flavors of mushrooms with the rich, buttery texture of risotto. This dish is not only delicious, but it is also versatile. You can enjoy it as a main course, a side dish, or even as a delicious starter. Making mushroom risotto from scratch is a rewarding experience, allowing you to control the ingredients and flavors.

How to Make Mushroom Risotto

Ingredients:

• 8 cups low-sodium vegetable or chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 pound button mushrooms, rinsed and sliced
• 2 garlic cloves, finely chopped
• 4 thyme sprigs, leaves stripped
• 1 bay leaf
• 2 tablespoons unsalted butter, divided
• Kosher salt
• Freshly ground black pepper
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 ounce Parmesan cheese, finely grated (about 1 cup)
• 3/4 cup frozen peas, thawed
• 2 tablespoons finely chopped fresh parsley

Directions:

1. In a medium saucepan over medium heat, bring the broth to a simmer. Reduce the heat to low to keep it warm.
2. In a large pot or Dutch oven, heat the oil. Add the onion and cook, stirring often, until softened, about 7 minutes.
3. Add the mushrooms, garlic, thyme, bay leaf, and 1 tablespoon of butter. Cook, stirring frequently, until the mushrooms are softened and golden brown, about 10 to 15 minutes. Season with salt and pepper. Transfer the mushroom mixture to a medium bowl.
4. In the same pot over medium heat, melt the remaining 1 tablespoon of butter. Add the rice and cook, stirring, until the grains are coated and smell slightly toasty, about 2 minutes.
5. Add the wine and cook, stirring frequently, until the wine has mostly absorbed, about 3 minutes.
6. Using a ladle, add about 1 cup of the warm broth. Cook, stirring often, until the rice has mostly absorbed the liquid, about 3 to 5 minutes.
7. Continue to add broth one cup at a time, letting the rice absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy, about 20 to 25 minutes total. (You might not need all the broth.)
8. Stir in the Parmesan cheese and peas until the cheese melts. Top with parsley.

How to Serve Mushroom Risotto

Mushroom risotto is best served hot and creamy. You can enjoy it on its own or pair it with a fresh salad or grilled vegetables. A sprinkle of extra Parmesan on top adds a nice touch. For a gourmet experience, serve it in small bowls for an elegant presentation.

How to Store Mushroom Risotto

If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, add a splash of broth or water to loosen it up and warm it over low heat. Stir often to restore its creaminess.

Tips to Make Mushroom Risotto

• Use good quality broth for the best flavor.
• Stir the risotto often to release the starch from the rice, which creates a creamy texture.
• Don’t rush the process; cooking slowly allows the flavors to develop.
• Experiment with different mushrooms, like shiitake or cremini, for varied flavors.

Variation

You can customize mushroom risotto by adding vegetables like spinach, asparagus, or peas for more color and nutrients. For a protein boost, consider stirring in cooked chicken or shrimp.

FAQs

Can I make mushroom risotto ahead of time?
Mushroom risotto is best enjoyed fresh but can be made a few hours ahead. Just store it covered in the refrigerator and reheat gently before serving.

Can I use brown rice instead of arborio?
Brown rice will take longer to cook and will not give the same creamy texture that arborio rice provides. Arborio rice is preferred for its starch content.

What can I use instead of white wine?
If you prefer not to use wine, you can substitute it with additional broth or lemon juice for acidity.