Portobello Risotto

why make this recipe

Portobello Risotto is a delightful dish that brings together the earthy flavors of portobello mushrooms and the creamy texture of Arborio rice. It’s a comforting meal that warms the heart and satisfies the palate. Perfect for dinner guests or a cozy night in, this risotto is a fantastic vegetarian option that can impress anyone. Plus, it’s easy to make and uses simple ingredients to create something truly special.

how to make Portobello Risotto

Ingredients:

• 2 tablespoons (30 milliliters) olive oil
• 1 small onion (peeled and chopped)
• 2 large portobello mushrooms (about 12 ounces (340 grams), thinly sliced and chopped into 1 inch (2.5 centimeter) pieces)
• 2 cloves garlic (peeled and minced)
• 2 sprigs fresh thyme (stems discarded)
• Salt and freshly ground black pepper (to taste)
• 1 1/4 cups (240 grams) uncooked Arborio rice
• 1/3 cup (80 milliliters) white wine
• 4 1/4 cups (1 liter) hot vegetable broth
• 2 tablespoons (30 grams) unsalted butter
• 1 ounce (28 grams) freshly grated Parmesan cheese (plus more for garnish)
• Fresh parsley (for garnish)

Directions:

In a large pan, drizzle the olive oil over medium heat. Add the onion and cook, stirring often, until it is softened and translucent. Gently toss in the mushroom slices and cook for a few minutes, stirring occasionally, until they darken and start to soften. Stir in the garlic and thyme, seasoning with salt and freshly ground pepper.

Once everything is fragrant, add the rice and toss for about 2-3 minutes until lightly toasted. Pour in the white wine and let it cook until absorbed. Then, add 1/2 cup (120 milliliters) of the hot vegetable broth. Continue cooking, stirring frequently, until most of the broth has been absorbed. Repeat this process, adding another 1/2 cup of broth and stirring until absorbed, until the rice is tender, al dente, and the mixture is creamy.

Finally, stir in the butter and remove the pan from heat. Add in the Parmesan cheese, tasting and seasoning with more salt and pepper if needed. Serve immediately topped with extra Parmesan and a sprinkle of fresh parsley.

how to serve Portobello Risotto

Serve Portobello Risotto hot, garnished with additional Parmesan cheese and fresh parsley. You can enjoy it as a cozy meal on its own or pair it with a fresh salad or some crusty bread for a complete dining experience.

how to store Portobello Risotto

If you have leftovers, let them cool down to room temperature first. Then, transfer the risotto to an airtight container and store it in the refrigerator. It should stay good for about 3 days. When ready to eat, reheat gently on the stove with a splash of broth or water to bring back its creamy texture.

tips to make Portobello Risotto

• Stir the risotto frequently to help release the starches from the rice, making it creamy.
• Use hot broth to keep the cooking process consistent.
• Feel free to add more veggies or herbs to enhance the flavor according to your taste.

variation

You can easily customize this risotto by adding other vegetables like spinach, peas, or asparagus. For a bit of a kick, consider adding a pinch of red pepper flakes.

FAQs

Q: Can I use other types of mushrooms?
A: Yes, you can substitute other mushrooms like cremini or button mushrooms if portobello is not available.

Q: Is this risotto gluten-free?
A: Yes, as long as you use gluten-free vegetable broth, this risotto can be gluten-free.

Q: How can I make this dish richer?
A: You can add additional butter or use a bit of cream toward the end to make it even creamier and richer.