Mushroom risotto is a classic and comforting Italian dish that’s creamy, rich, and packed with umami flavor from the mushrooms. Here’s a straightforward recipe to make a delicious mushroom risotto:
Mushroom Risotto Recipe
Ingredients:
- Arborio rice: 1 cup
- Mushrooms: 8 ounces (225 grams), sliced (cremini, button, shiitake, or a mix)
- Vegetable or chicken broth: 4 cups
- White wine: 1/2 cup (optional, can substitute with extra broth)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Parmesan cheese: 1/2 cup, grated
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried)
- Salt and pepper: to taste
- Fresh parsley: chopped, for garnish (optional)
Instructions:
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Prepare the Broth:
- In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
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Sauté the Mushrooms:
- In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Remove the mushrooms from the skillet and set aside.
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Cook the Aromatics:
- In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
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Add the Rice:
- Add the Arborio rice to the skillet and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted and coated with the oil and butter.
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Deglaze with Wine (Optional):
- Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
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Add Broth:
- Begin adding the warm broth, one ladleful at a time, to the rice. Stir frequently and allow the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to your desired tenderness.
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Incorporate Mushrooms and Finish:
- Stir the cooked mushrooms back into the risotto during the last few minutes of cooking.
- Once the rice is creamy and cooked, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
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Serve:
- Garnish with chopped fresh parsley if desired.
- Serve immediately while hot and creamy.
Tips:
- Stirring Constantly: Frequent stirring helps release the rice’s starch, giving the risotto its creamy texture.
- Adjust Consistency: If the risotto becomes too thick, add a bit more warm broth or water to reach your desired consistency.
- Enhancements: For extra flavor, you can add a splash of truffle oil or mix in some sautéed spinach or peas.
This mushroom risotto is a hearty and satisfying dish that pairs wonderfully with a crisp white wine and a simple green salad. Enjoy!
