Prep Time:10-15 minutes
Cook Time:30-35 minutes
Calories per Serving: 156 cal
Yield:6-8 servings
This deeply flavorful, creamy mushroom risotto is simply made with sautéed mushrooms, shallots, a touch of white wine, and arborio rice with some fresh Parmesan cheese. It's one of the most delicious variations on basic risotto you can make. It's easy, too—all you need is 40-50 minutes, plus your undivided attention as you ladle and stir your way to risotto perfection.
Ingredients
- 1 quart mushroom stock (or vegetable stock or chicken stock)
- 4 tablespoons unsalted butter, divided
- 1 cup fresh mushrooms, sliced (cremini or wild mushrooms)
- 1 tablespoon vegetable oil
- 1 medium shallot (or small onion), chopped (about 1/2 cup)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated parmesan cheese
- 1 tablespoon Italian parsley, chopped
- Fine salt, to taste
*Notes on Ingredients
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Choosing Mushrooms: You can use any type of mushroom you like for this recipe, including regular button mushrooms, cremini, portobellos, shiitakes, and wild mushrooms such as chanterelles and porcini. The mushrooms are sautéed, which intensifies their flavor, so even the mildest mushrooms will taste wonderful in this dish.
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The rice really matters: Arborio rice is a classic—and wonderful—choice for risotto, and it is readily available in stores and online. This medium-grain, high-starch rice becomes wonderfully creamy when cooked, so it's perfect for risotto. Two excellent Arborio rice substitutes are carnaroli and Vialone Nano, which are both high-starch varieties often used in Italian kitchens for this dish. Avoid long-grain rice varieties like basmati and jasmine as these will not result in a creamy risotto.
Instructions
Step 1.
Gather the ingredients
Step 2.
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays hot.
Step 3.
Melt 1 tablespoon of the butter in a large, heavy-bottomed saucepan and sauté the sliced mushrooms until they're soft, about 4 to 5 minutes. Transfer the mushrooms to a small bowl and set aside..
Step 4.
In the same saucepan you cooked the mushrooms in, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot. Sauté until it is slightly translucent, about 2 to 3 minutes.
Step 5.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma, but don't let the rice turn brown.
Step 6.
Add the wine and cook while stirring until the liquid is fully absorbed.
Step 7.
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Note: It's important to stir constantly to prevent scorching, especially while the hot stock gets absorbed, and to add the next ladle as soon as the rice is almost dry.
Step 8.
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Step 9.
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. When you're down to your last few ladles of stock, add the cooked mushrooms.
If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring until it's absorbed.
Step 10.
Stir in the remaining 2 tablespoons butter, the Parmesan cheese, and the parsley and season to taste with salt.
Tips for Serving Risotto.
Serve it immediately while it's still rich and creamy! Risotto should be served warm, around 140-160°F (60-71°C). It should be creamy and slightly loose when it leaves the pot, as it continues to thicken as it cools.
Tips for Storing and Keeping Leftovers.
Cool it down quickly: Spread the leftover risotto out on a baking sheet or shallow container to cool it quickly and prevent it from clumping.
Refrigerate: Once cooled, store it in an airtight container in the refrigerator for up to 3 days.