Mushroom risotto is a creamy, savory dish that’s perfect for a comforting meal. The key to a great risotto is patience and constant stirring. Here’s a classic recipe for mushroom risotto:
Mushroom Risotto Recipe
Ingredients:
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 2 cups fresh mushrooms, sliced (e.g., cremini, shiitake, or a mix)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
1. Prepare the Broth:
- In a medium saucepan, keep the chicken or vegetable broth warm over low heat. This ensures that the rice cooks evenly when added to the hot liquid.
2. Cook the Mushrooms:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sliced mushrooms and cook until they’re browned and tender, about 5-7 minutes. Season with a bit of salt and pepper. Remove the mushrooms from the skillet and set aside.
3. Sauté the Aromatics:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Sauté the chopped onion until it becomes translucent, about 4-5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
4. Toast the Rice:
- Add the Arborio rice to the skillet with the onions and garlic. Cook, stirring constantly, for about 2-3 minutes until the rice is lightly toasted and the edges become translucent.
5. Deglaze with Wine:
- Pour in the white wine and stir until it’s mostly absorbed by the rice.
6. Cook the Risotto:
- Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir frequently and allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked through but still al dente, about 18-20 minutes.
7. Finish the Risotto:
- When the rice is almost done, stir in the cooked mushrooms.
- Add the grated Parmesan cheese and butter, stirring until the cheese is melted and the risotto is creamy.
- Adjust the seasoning with salt and pepper as needed.
8. Serve:
- Spoon the risotto onto plates or into bowls.
- Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
Tips:
- Stir often: Constant stirring helps release the rice’s starch and creates a creamy texture.
- Don’t rush: The key to good risotto is patience, so take your time adding the broth and stirring.
- Use good-quality broth: Since the broth is a major component of the flavor, using a flavorful, high-quality broth will make a difference.
Enjoy your mushroom risotto as a main course or a side dish—it’s a delicious and comforting choice!
