Ah, the creamy mushroom risotto—a dish that feels like a warm hug on a chilly evening. Imagine the earthy aroma of mushrooms mingling with the gentle sizzle of arborio rice, each grain soaking up flavor like a sponge. It’s like finding that perfect cozy sweater you forgot about at the back of your closet—unexpected yet oh-so-satisfying.
Steps
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped mushrooms, ½ teaspoon of salt, and some black pepper, tossing to coat. Cook for about 8 minutes, stirring occasionally, until the mushrooms are soft and browned. Remove them from the pan and set aside, working in batches if needed.
- Wipe the skillet clean and return it to the heat. Add the remaining olive oil, along with the chopped onion and ¼ teaspoon of salt. Cook for 5 to 8 minutes, stirring occasionally, until the onion is softened.
- Stir the garlic, thyme, and Arborio rice into the onion mixture. Cook for 1 minute, then pour in the white wine. Stir and let it cook for 1 to 3 minutes until the wine is reduced.
- Gradually add the warmed vegetable broth, ¾ cup at a time, to the rice mixture. Stir continuously, allowing each portion of broth to be fully absorbed before adding the next.
- Once the final broth addition is nearly absorbed, stir in two-thirds of the sautéed mushrooms. Cook until the risotto is creamy and the rice has a slight al dente texture.
- Mix in the grated cheese and adjust the seasoning with salt and pepper to taste. Top with the remaining mushrooms, garnish with fresh parsley, and serve with extra grated cheese if desired.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms, chopped
- ¾ teaspoon sea salt, plus more 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 more for serving
- Chopped fresh parsley, for garnish
FAQ
- Can I use different types of mushrooms for this risotto?
- Absolutely! While cremini mushrooms work well, you can elevate the dish by using a mix of mushrooms such as shiitake, oyster, king oyster, chanterelle, or beech mushrooms. Portobello and maitake mushrooms are also great options. Feel free to mix and match based on availability and budget.
- What type of rice is best for making risotto?
- Arborio rice is the preferred choice for risotto. This Italian short-grain rice maintains its shape during cooking while releasing starches that give the risotto its creamy texture.
- How should I incorporate the broth into the risotto?
- Add the broth gradually, about 3/4 cup at a time. Stir continuously until the rice absorbs the liquid before pouring in more. This method helps you achieve the perfect creamy consistency while ensuring the rice remains slightly al dente.
- Why is it important to stir the risotto often?
- Regular stirring prevents the starches from becoming gummy and ensures they don’t stick to the pan. It also helps develop the smooth and creamy texture that defines a good risotto.
- How can I store and reheat leftovers?
- Store leftover risotto in an airtight container in the refrigerator for up to three days. Keep in mind that it will thicken as it sits, so when reheating, add a splash of water or stock to loosen it up and restore its creamy consistency.
Tips
- Avoid Over-Stirring the Mushrooms: When sautéing, allow the mushrooms to brown by stirring them only occasionally. This helps them develop a crisp exterior and tender interior.
- Frequent Stirring for Risotto: Unlike the mushrooms, the risotto requires frequent stirring to release starches for a creamy texture and prevent sticking or burning.
- Gradual Broth Addition: Add the broth 3/4 cup at a time, allowing each portion to be absorbed before adding more. This helps control the risotto’s consistency for a creamy yet slightly al dente texture.
- Mixing and Topping with Mushrooms: Stir some mushrooms into the risotto for depth of flavor, and reserve some to place on top for a mix of textures.
Equipment
- Dutch oven or large, deep skillet – Essential for cooking the risotto and sautéing the mushrooms.
- Grater – Useful for grating Parmesan or Pecorino cheese.
- Chef’s knife – For chopping mushrooms, onions, and other ingredients.
- Wooden spoon or risotto spoon – Ideal for stirring the risotto to achieve the right texture.