Mushroom Risotto
My dear friend Dane taught me how to make risotto a couple of years ago–we spent the evening working together at the stove as teacher & student- such a great memory! Now that both of my kids love mushrooms, I decided to give his mushroom risotto recipe a try by myself. It’s a recipe that takes patience and constant attention, but it’s so worth the extra effort. This mushroom risotto turned out creamy and flavorful, and we all loved it! Both of my kids ate up every single bite on their plates–you can’t beat that! This delicious risotto paired nicely with juicy steak, roasted asparagus, and crusty bread. Thanks for the wonderful recipe, Dane!
Mushroom Risotto
Ingredients:
- 4-5 cups of chicken broth or vegetable broth, warmed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, diced
- 8 oz cremini mushrooms, sliced
- 1 clove of garlic, minced
- ¾ cup dried arborio rice
- 1 cup dry Pinot Gris
- 1 tbsp butter
- 1-2 tbsp parmesan cheese, finely grated
- 1 tbsp fresh parsley, chopped
How to Make Mushroom Risotto:
Heat the broth in a small saucepan over medium-low heat.
Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and mushrooms to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the arborio rice and toast for 2 minutes, stirring occasionally.
Deglaze the skillet with the wine, stir, scraping up any bits on the bottom. Stir constantly until the liquid has fully absorbed.
Add a large ladle of warm broth to the rice and cook, stirring constantly, until the liquid has fully absorbed.
Add another large ladle of warm broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks, the rice will take on a creamy consistency as it releases its natural starches. Continue adding broth, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, but not crunchy.
Stir in the butter and parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed.
Top with freshly chopped parsley. Serve immediately.
Equipment
- Large Skillet or Heavy-Bottomed Pot
Ingredients
- 4-5 cups of chicken broth or vegetable broth warmed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot diced
- 8 oz cremini mushrooms sliced
- 1 clove of garlic minced
- ¾ cup dried arborio rice
- 1 cup dry Pinot Gris
- 1 tbsp butter
- 2 tbsp parmesan cheese finely grated, plus more for serving
- 1 tbsp fresh parsley chopped
Instructions
- Heat the broth in a small saucepan over medium-low heat.
- Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and mushrooms to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the arborio rice and toast for 2 minutes, stirring occasionally.
- Deglaze the skillet with the wine, stir, scraping up any bits on the bottom. Stir constantly until the liquid has fully absorbed.
- Add a large ladle of warm broth to the rice and cook, stirring constantly, until the liquid has fully absorbed.
- Add another large ladle of warm broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks, the rice will take on a creamy consistency as it releases its natural starches.
- Continue adding broth, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, but not crunchy.
- Stir in the butter and parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed.
- Top with freshly chopped parsley. Serve immediately.
This would be really yummy with morel mushrooms too; it’s almost that time of year!
Your risotto looks perfect Pam – so creamy. I wish I were a bigger fan of rice so I would be willing to put the effort into making it.
I’ve never met a risotto I didn’t like. Mushroom may be one of the best. This looks superb! Thanks so much.
I’m so glad you’re feeling better. Making a dish when you have such nice memories attached to it is really special.
My husband is a big mushroom fan- thanks for sharing this! He would love this side dish for sure!
Hi. Did you get our invitation to speak with Under Secretary Kevin Concannon tomorrow in Portland?
The only thing that will lure my husband away from meat for dinner is mushrooms! This looks fantastic 🙂
Looks so yummy!!! Mushrooms are fav of all, so this would go well at my place.
Yeah for feeling better! This risotto look delicious!
A wonderful risotto recipe. Glad to read you are feeling better.
This is so creamy and satisfying!
Earthy mushrooms are such perfect risotto additions. This looks fabulous!
Very good, I added peas and the kids ate it up! I also substituted vermouth for Pinot Gris and thought it turned out pretty well. I started making it thinking I had all the ingredients and made the last minute changes.