Mushroom Risotto Recipe
Mushroom Risotto Recipe for a cold winter’s night
If you’re yearning for a heartwarming meal that warms your house and fills it with delightful aromas, this Mushroom Risotto recipe is the perfect answer. While it’s not a dish for quick, hectic work nights, it’s ideal for those moments when you have an hour or so to unwind with a glass of white wine, standing by the stove, stirring the rice to creamy perfection.
Mushrooms Mix: A medley of Textures and Flavors
To elevate the risotto’s appeal, I recommend using a diverse selection of mushrooms. White button mushrooms provide a mild texture and flavor, while cremini mushrooms, being mature versions of buttons, bring more depth to the dish. Oyster mushrooms contribute a super soft texture with thin, gilled caps possessing a buttery flavor. For a bold mushroom taste, incorporate shiitake mushrooms, removing and discarding their tough stems before slicing.
Arborio Rice: The Secret to Creamy Perfection
Arborio rice, hailing mainly from Italy, is the base for this dish. Unlike other rice varieties, Arborio does not cook in a lidded pot with a set amount of water. It boasts a starch covering that, when gently cooked, melds into the broth, creating a luscious, creamy sauce. Cook it uncovered, slowly incorporating ladles of hot vegetable stock. Stir continuously as the rice absorbs the liquid, adding more broth until each grain is perfectly cooked.
Step 1: Sautéing the Mushrooms
In a pan, sauté the sliced mushrooms in olive oil until they release their juices. Add the minced garlic just as the mushroom juices start flowing to prevent burning. Once cooked, set the pan aside.
Step 2: Cooking the Arborio Rice
In a pot, cook chopped onions in olive oil until translucent, avoiding browning. Then add the rice, ensuring it’s coated with oil. Then begin the process of adding ladles of hot vegetable stock, stirring continuously until each addition is absorbed. Continue until the rice reaches a perfect, soft consistency throughout each grain for 30-40 minutes.
Step 3: Combine the mushrooms and rice
Remove the rice from heat and fold in the sautéed mushroom mixture. Add Parmesan cheese, salt, and pepper to taste. Serve this dish as a main course, pairing it with a crisp salad and crusty bread for a complete meal.
Mushroom Risotto
Ingredients
- 1 pound Mixed mushrooms sliced Any mushrooms will work. I used shitake, oyster, and button, and cremini.
- 2 tbsp Olive oil, divided.
- 2 cloves fresh minced garlic
- 1 cup yellow onion chopped
- 1 cup Arborio Rice
- 4-5 cups Vegetable stock, heated
- 1/2 cup grated parmesan cheese
- 2 tsp dried tarragon
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Sautee mushrooms in 1 tablespoon of olive oil. Add garlic when mushrooms start to release their liquid. Set aside.
- Soften onions in 1 Tablespoon of olive oil for a few minutes. Add rice and toss to coat.
- Add hot vegetable stock one ladle at a time. Stir and simmer until stock is absorbed. Repeat until broth is creamy and rice is cooked. this recipe takes 4-5 cups of broth depending on your stoves simmer heat and room temperature.
- Remove rice mixture from the stove. Stir in the reserved mushrooms. Add tarragon, cheese, salt and pepper. Serve.
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