Mushroom Risotto with Parmesan: Creamy Rice Dish

Mushroom Risotto with Parmesan.

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 30-40 minutes

Ingredients:

• Broth:

  • 6-8 cups high-quality chicken or vegetable broth (low-sodium preferred)

• Risotto:

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons unsalted butter, divided

  • 1 medium yellow onion, finely diced

  • 2 cloves garlic, minced

  • 1 pound mixed mushrooms (cremini, shiitake, oyster, portobello), sliced or roughly chopped

  • 1 ½ cups Arborio rice

  • ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

  • 1 teaspoon fresh thyme leaves, chopped (optional)

  • ½ cup freshly grated Parmesan cheese, plus extra for serving1

  • 2 tablespoons fresh Italian parsley, chopped

  • Salt and freshly ground black pepper to taste

    
    

Equipment:

• Large, heavy-bottomed pot or Dutch oven

• Medium saucepan

• Wooden spoon or heat-resistant spatula

• Ladle

  
  

Instructions:

1. Prepare the Broth:

• In the medium saucepan, pour in the chicken or vegetable broth.

• Bring the broth to a gentle simmer over medium heat. Then, reduce the heat to low to keep the broth hot throughout the risotto-making process. Having hot broth is crucial for even cooking.

  
  

2. Sauté the Aromatics and Mushrooms:

• In the large pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.

• Add the diced onion and cook, stirring occasionally, until softened and translucent (about 5-7 minutes).

• Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

• Add the sliced mushrooms to the pot, season with salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown (about 7-10 minutes).

  
  

3. Toast the Rice:

• Add the Arborio rice to the pot with the mushrooms. Stir continuously to coat the rice with the oil and mushrooms.

• Cook for 2-3 minutes, stirring frequently, until the edges of the rice grains become translucent. This toasting process enhances the rice's nutty flavor.

  
  

4. Deglaze with Wine:

• Pour the dry white wine into the pot. Stir constantly until the wine is fully absorbed by the rice (about 1-2 minutes).

  
  

5. Cook the Risotto:

• Begin adding the hot broth, one ladleful at a time, to the rice.

• Stir continuously after each addition until the liquid is almost completely absorbed before adding the next ladleful. This gradual addition of broth and constant stirring are essential for achieving the creamy texture of risotto.

• Continue this process for 20-25 minutes, or until the rice is cooked al dente (slightly firm to the bite).

• Add the optional thyme leaves along with one of the ladles of broth.

  
  

6. Finish the Risotto:

• Once the rice is cooked, remove the pot from the heat.

• Stir in the remaining 1 tablespoon of butter, freshly grated Parmesan cheese, and chopped parsley.

• Season with salt and pepper to taste.

• Stir vigorously to incorporate the cheese and butter, creating a creamy and luxurious texture.

  
  

7. Serve:

• Serve the Mushroom Risotto immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

  
  

Tips for Success:

• Hot Broth: Always use hot broth. Cold broth will cool down the rice and prolong the cooking time.

• Constant Stirring: Consistent stirring releases the starches in the Arborio rice, resulting in a creamy risotto.2

• Al Dente Rice: Cook the rice until it is al dente, not mushy. It should have a slight bite to it.

• Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor.

• Variations:

  • Add other vegetables such as asparagus, peas, or spinach.

  • Use different types of cheese, such as Pecorino Romano or Gruyère.

  • For a richer flavor, add a splash of heavy cream at the end.