Heather says:
This recipe for mushroom risotto is about as simple as risotto can get. You see, while risotto is rice, it’s a needy rice. It’s rice that needs a little nurturing and love, but then when it’s ready to serve? It brings the awesome. If you really want to make this recipe company worthy — holiday worthy even — then, I highly suggest you use homemade stock. Want to bring on the wow? Use this stock made from roast turkey necks.
Arborio rice is key to obtaining the proper consistency. The short grains and the way Arborio releases starch as it cooks gives risotto its classic, creamy texture. Yes, Arborio rice isn’t the cheapest out there, but as this dish takes a bit of effort, it’s worth the splurge to have the best results.
Have you made risotto before? I chose to stick to a common mushroom-like portobello, as they are easy to find in even small towns. If you want to use fancier mushrooms, by all means, go ahead. If you choose to use dried mushrooms, soak them in the stock to rehydrate before chopping (and to flavor the stock).
Are you willing to try now?
: Mushroom Risotto
: Simple mushroom risotto made with baby portobello mushrooms
Ingredients
- 8 cups chicken or turkey stock
- 10 oz baby portobello mushrooms, sliced
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 2 large, yellow onions, chopped
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 2/3 cup dry, white wine (cooking wine will do in a pinch, but not for company dinner)
- 2/3 cup freshly grated parmesan (not the stuff in a green can, unless you’re just in the mood for this and can’t be bothered to go to the store, just don’t tell me about it)
- Salt and pepper to taste
- Small handful of fresh parsley, chopped (optional)
Instructions
- Heat the stock gently either in the microwave or in another pan on the stove. The stock you add to the rice MUST be hot. It doesn’t need to be boiling, but to create the creamy texture of a nice risotto, it should be hot.
- Melt the butter over medium heat in a large skillet or a pot with a HEAVY bottom – using a pot with a thin bottom is asking to scorch the risotto you’re going to a lot of trouble for. Proceed at your own risk.
- Add the olive oil.
- Add the onions to the skillet, cook until they just start to become translucent, then add the rice.
- Stir frequently to toast the rice for a few minutes (3ish). Add the wine to the pan and continue cooking (stirring frequently, still) until the liquid is absorbed.
- Add 1 cup of the hot stock, stir continuously until the liquid is absorbed (see, I told you this dish was needy).
- Add the mushrooms, and the garlic, and another cup of stock. Cook and stir until absorbed.
- Guess what, add another cup of stock, cook and stir until absorbed.
- Continue in this manner until your rice is just tender and creamy – you may not use all 8 cups of stock. The goal isn’t to make a runny dish, just creamy and beautiful.
- Stir in the parmesan, taste, adjust the seasoning with salt and freshly ground pepper. Stir in the parsley and serve.
Enjoy!
Want to try more mushroom recipes? Try these!
- Pork and Mushroom Quesadillas
- Hearty Mushroom, Bacon and Green Onion Spread or Dip Recipe
- Mushrooms: Burgundy Buttons
- Zucchini and Mushrooms
I think it’s important to point out that, for a recipe like this, saying that you shouldn’t use the parmesan in the green can isn’t any sort of food snobbery. The stuff in the green can has chemicals additives to keep it from clumping — which also affect how it melts. And since risotto is all about the cheese melting into that starchy, stock-flavored base, risotto made with the stuff in the green can isn’t going to be as creamy.
Great point, John.
Is there something else to use other than mushrooms?
We don’t really like mushrooms around here……. 🙁
I wish we did because they are supposed to be good for the body.