This Mushroom Risotto Recipe is a dish that’s especially right for when you have some time. It’s a perfect stir and sip recipe while you chat with guests or family gathered in the kitchen.
Risotto is a specialty of Northern Italy, and to me, it’s one of the most delicious dishes that exist. It’s rich, creamy, and still has a great texture. The creaminess comes about without using any cream, but by using a sticky, short grain rice called arborio rice. The plump grains of arborio rice have a lot of starch, which dissolves well in cooking, but the grains retain a slight chewiness. Risotto with mushrooms is one of my favourites, but risotto is a dish that has a lot of room for variations.
Cooking Risotto, although it requires some time and patience, is extremely easy. You cook risotto on the stove top by adding liquid to the rice in increments, each time cooking until the liquid is absorbed by the rice. It cooks on fairly high heat, so there is a lot of stirring required. You will need to be at the stove for an hour or so, with a spoon in your hand. (and maybe a glass of wine in the other hand). It couldn’t be more simple. And the results are worth every minute spent at the stove.
For this mushroom risotto recipe, I like to use a combination of dried porcini mushrooms, and fresh cremini mushrooms. Soaking the dried mushrooms in the simmering cooking broth adds a rich, intense mushroom flavour, while the fresh mushrooms create texture and flavour.
According to Medical News Today, mushrooms are the only non dairy source of vitamin D. They are also loaded with other beneficial nutrients, such as fibre, antioxidants, selenium, B vitamins, folate, potassium, and Vitamin C. So, including mushrooms in your recipes is a great way to add nutrition, as well as great taste. Besides this mushroom risotto recipe, try Portabella Mushroom Sliders, General Tso Caulifower & Mushrooms, or Mushroom Barley Soup, for more tasty ways to use them.
I hope that you’ll give risotto a try, if you haven’t before. It may seem complicated to make, but it really isn’t. Just relax and be ready to hang out at the stove for a while. You’ll be glad you did. If you love risotto, you might want to check out Farro Risotto with Winter Squash, too.
How to Make this Mushroom Risotto Recipe
A rich and creamy risotto with two kinds of mushrooms.
- 7 cups chicken or vegetable stock low sodium
- 1 14 g package dried porcini mushrooms
- 2 tbsp butter unsalted
- 2 tbsp olive oil
- 4 shallots, chopped
- 2 cups cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 1 cup dry white wine
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup peas fresh or frozen, thawed
- 2 tbsp fresh lemon juice
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
In a medium saucepan, bring stock to a boil, then reduce heat to a simmer
Rinse dried porcini mushrooms well, then add to the simmering stock
In a large saucepan, over medium heat melt the butter and add the olive oil
Add the shallots and cook, stirring occasionally, until tender, about 5 minutes.
With a slotted spoon, remove porcini mushrooms from the stock, chop them and add to the pan with the shallots.
Add the cremini mushrooms and cook, stirring occasionally, about 5 minutes, until mushrooms are browned and tender.
Add the rice, cooking and stirring for about 3 minutes, until rice is toasted.
Add the wine, cooking and stirring until liquid is absorbed, about 3 minutes
Add one cup of the hot stock. Cook, stirring often, until liquid is absorbed
Continue adding hot stock as above, each time cooking and stirring until the rice has absorbed the liquid.
When the rice is tender and the mixture is creamy, remove from heat and stir in Parmesan, peas, lemon juice and thyme.
Garnish with parsley before serving immediately
A large, heavy saucepan is essential for risotto. The large surface space helps the rice to cook evenly.
1 small onion can be substituted for the shallots.