This is the classic Italian mushroom risotto recipe, using Arborio rice for good absorption of the stock. The right type of rice makes a big difference.
Time and patience makes a difference, too… you need to allow enough time and steady stirring to make sure all the stock is completely absorbed. The mushrooms are cooked separately, then added in at the end, so that the rice is not discolored.
You can also add other vegetables, like carrots and celery and peppers, with the onion and garlic to add color and make a richer dish. Serving with a salad (like lemony Green Bean and Red Pepper) makes a nice counter to the richness of this dish.
This is especially good when made with homemade stock.
Makes 4 – 6 servings.
- 2 + 2 Tablespoons butter (some for mushrooms, some for risotto)
- 2 + 2 Tablespoons extra virgin olive oil (some for mushrooms, some for risotto)
- 3 cups sliced mushrooms (stems removed): crimini, white button, shiitake, or a combination
- 1/4 teaspoon salt
- 5 cups vegetable or chicken stock
- 1 cup onion (one medium onion), small dice
- 1/4 teaspoon salt
- 1 large clove garlic, minced
- 1 1/2 cups Arborio rice
- 3/4 cups white wine
- 1/4 cup Parmesan cheese, shredded, plus more for garnish, if desired
- Salt, freshly ground black pepper to taste
- 2 – 3 sprigs Italian parsley or leaves of basil, chopped, for garnish
- In a medium saucepan, heat stock over medium heat to simmering, then keep warm while putting together the rice.
- Melt 2 Tablespoons butter and 2 Tablespoons olive oil in large sauté or frying pan until bubbly and shimmering. Add mushrooms, sprinkle with salt, and cook for 3 -5 minutes, or until mushrooms are tender. Remove from heat and set aside.
- Melt another 2 Tablespoons butter and 2 Tablespoons olive oil in large (4 quart) Dutch oven until bubbly and shimmering.
- Add onions and 1/4 teaspoon salt, cooking for 1-2 minutes or until softened and translucent, but not browned. Add garlic and sauté for another minute.
- Add rice and stir, making sure that rice is well coated with oil, cooking for about a minute.
- Add wine, stirring until it is fully absorbed by rice.
- Begin to add the simmering stock, 1/2 cup at a time, stirring constantly with a wooden spoon or spatula until completely absorbed before adding another 1/2 cup. Keep cooking and stirring all the rice, scraping the entire bottom of the pan and around the edges. Reserve 1/4 cup stock to use at the end.
- After about 25 minutes, when rice is tender (no longer dry or crunchy but not mushy either – taste to test it) and all the stock has been absorbed, add in the last 1/4 cup stock, plus the sautéed mushrooms and 1/4 cup cheese.
- Taste and adjust seasonings. Serve immediately, garnished with black pepper, parsley or basil, and more cheese, as desired.
©2016 Barbara Newton-Holmes First appeared on CulinaryOracle.com July 30, 2016