Ah, risotto—just the word makes my mouth water, like the promise of a cozy evening wrapped in the warmth of a soft blanket. Imagine each spoonful, rich and creamy, a symphony of flavors with the earthy notes of mushrooms dancing through every bite. It’s like having a little piece of Italy right in your kitchen, without the need for a passport or a plane ticket.
Steps
- Warm 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped mushrooms, ½ teaspoon salt, and pepper, and toss to coat. Cook for about 8 minutes, stirring occasionally, until mushrooms are browned and tender, then remove and set aside.
- Clean the pan and heat the remaining olive oil. Add chopped onion and remaining salt, cooking for 5 to 8 minutes until the onion softens. Mix in garlic, thyme, and Arborio rice, cooking for an additional minute.
- Pour in white wine, stirring and cooking for 1 to 3 minutes until the wine is reduced. Gradually add warm vegetable broth, ¾ cup at a time, while stirring continuously and allowing each portion to absorb before adding more.
- When adding the final broth portion, mix in two-thirds of the cooked mushrooms. Continue to cook until the risotto achieves a creamy consistency and the rice is al dente. Incorporate the cheese, adjusting seasoning as needed.
- Garnish by topping with the remaining mushrooms and fresh parsley. Serve immediately with extra grated cheese, if preferred.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms, chopped
- ¾ teaspoon sea salt, plus additional to taste
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice, rinsed
- ? cup dry white wine
- 5 cups warmed vegetable broth
- ½ cup grated Pecorino or Parmesan cheese, plus extra for serving
- Chopped fresh parsley, for garnish
FAQ
- Can I use different types of mushrooms in this risotto?
- Yes, you can! While cremini mushrooms work well, incorporating a mix of varieties like shiitake, oyster, king oyster, chanterelle, or beech mushrooms can elevate the dish. You might also consider portobello or maitake mushrooms to balance cost and flavor.
- What type of rice is best for making mushroom risotto?
- Arborio rice is ideal for risotto. This Italian short-grain rice maintains its shape while releasing starches during cooking, giving the risotto its signature creamy texture.
- How should I stir the mushrooms and risotto for the best results?
- For mushrooms, stir occasionally to allow them to brown and crisp up. However, the risotto requires frequent stirring to prevent the starches from becoming gummy and to achieve a smooth, creamy consistency.
- Can this recipe be made vegan?
- Yes, to make a vegan version, simply skip the cheese and top the risotto with a sprinkle of vegan Parmesan.
- What can I serve with mushroom risotto for a complete meal?
- Mushroom risotto is delicious on its own or can be paired with sides like sautéed spinach, roasted broccoli, or salads such as a simple green salad or arugula salad with lemon vinaigrette. A slice of homemade focaccia and a glass of white wine would complement the meal beautifully.
Tips
- Achieve Perfect Mushroom Browning: When sautéing mushrooms, allow them to have consistent contact with the hot pan by stirring them only occasionally. This will ensure they become tender inside while achieving a crispy, browned exterior.
- Master the Risotto Stirring Technique: Unlike the mushrooms, the risotto requires frequent stirring to prevent the starches from becoming gummy and to achieve a smooth, creamy texture.
- Control Texture with Gradual Broth Addition: Add the broth in increments of 3/4 cup, stirring constantly and allowing the rice to absorb most of the liquid before adding more. This method helps maintain the risotto’s creamy consistency while keeping the rice slightly al dente.
- Create a Textural Balance with Mushrooms: Stir some of the sautéed mushrooms into the risotto to infuse it with umami flavor, and reserve some to place on top for a delightful contrast between soft and slightly crisp textures.
Equipment
- Dutch oven or large, deep skillet – Ideal for evenly cooking risotto with its thick base and high sides.
- High-quality chef’s knife – Essential for chopping mushrooms, onions, and herbs efficiently.
- Fine grater or microplane – For grating Parmesan or Pecorino cheese finely.
- Wooden spoon or silicone spatula – Useful for stirring the risotto frequently as it cooks.
