Creamy Mushroom Risotto

45 mins
Serves 4
https://www.acouplecooks.com/mushroom-risotto/#tasty-recipes-96399-jump-target

Directions

  1. 1Make the mushroom broth and start the 15 minute simmer, or combine 1 quart vegetable broth, 4 cups water, and 1 teaspoon kosher salt in a saucepan and place it over low heat.
  2. 2Make the mushroom broth and start the 15 minute simmer, or combine 1 quart vegetable broth, 4 cups water, and 1 teaspoon kosher salt in a saucepan and place it over low heat.
  3. 3Make the mushroom broth and start the 15 minute simmer, or combine 1 quart vegetable broth, 4 cups water, and 1 teaspoon kosher salt in a saucepan and place it over low heat.
  4. 4Simmer the broth while completing steps 2, 3 and 4.
  5. 5Simmer the broth while completing steps 2, 3 and 4.
  6. 6Simmer the broth while completing steps 2, 3 and 4.
  7. 7Finely mince the onion, then place it in a bowl and reserve.
  8. 8Finely mince the onion, then place it in a bowl and reserve.
  9. 9Finely mince the onion, then place it in a bowl and reserve.
  10. 10Slice the mushrooms (a mix of baby bella and baby shiitake were used).
  11. 11Slice the mushrooms (a mix of baby bella and baby shiitake were used).
  12. 12Slice the mushrooms (a mix of baby bella and baby shiitake were used).
  13. 13Add 1 tablespoon of the butter in a large skillet over medium high heat.
  14. 14Add 1 tablespoon of the butter in a large skillet over medium high heat.
  15. 15Add 1 tablespoon of the butter in a large skillet over medium high heat.
  16. 16Add the mushrooms and cook until browned, stirring occasionally, about 5 to 7 minutes.
  17. 17Add the mushrooms and cook until browned, stirring occasionally, about 5 to 7 minutes.
  18. 18Add the mushrooms and cook until browned, stirring occasionally, about 5 to 7 minutes.
  19. 19Stir in 1/4 teaspoon salt, then remove from the pan and set aside.
  20. 20Stir in 1/4 teaspoon salt, then remove from the pan and set aside.
  21. 21Stir in 1/4 teaspoon salt, then remove from the pan and set aside.
  22. 22In the same skillet, heat the olive oil and the remaining 2 tablespoons butter over medium heat.
  23. 23In the same skillet, heat the olive oil and the remaining 2 tablespoons butter over medium heat.
  24. 24In the same skillet, heat the olive oil and the remaining 2 tablespoons butter over medium heat.
  25. 25Add the minced onion and cook for about 2 minutes until tender.
  26. 26Add the minced onion and cook for about 2 minutes until tender.
  27. 27Add the minced onion and cook for about 2 minutes until tender.
  28. 28Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  29. 29Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  30. 30Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  31. 31Stir in the wine and cook until the liquid is fully absorbed, about 2 minutes.
  32. 32Stir in the wine and cook until the liquid is fully absorbed, about 2 minutes.
  33. 33Stir in the wine and cook until the liquid is fully absorbed, about 2 minutes.
  34. 34Add two ladles of the hot broth to the risotto.
  35. 35Add two ladles of the hot broth to the risotto.
  36. 36Add two ladles of the hot broth to the risotto.
  37. 37Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth.
  38. 38Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth.
  39. 39Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth.
  40. 40Continue cooking in this manner for about 12 minutes, adding two ladles and stirring.
  41. 41Continue cooking in this manner for about 12 minutes, adding two ladles and stirring.
  42. 42Continue cooking in this manner for about 12 minutes, adding two ladles and stirring.
  43. 43Taste a grain of rice; if it’s creamy but still al dente in the center, proceed to the final step; otherwise, continue to cook and add broth for a few more minutes.
  44. 44Taste a grain of rice; if it’s creamy but still al dente in the center, proceed to the final step; otherwise, continue to cook and add broth for a few more minutes.
  45. 45Taste a grain of rice; if it’s creamy but still al dente in the center, proceed to the final step; otherwise, continue to cook and add broth for a few more minutes.
  46. 46When the rice is al dente, reduce the heat to low.
  47. 47When the rice is al dente, reduce the heat to low.
  48. 48When the rice is al dente, reduce the heat to low.
  49. 49Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper.
  50. 50Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper.
  51. 51Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper.
  52. 52Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
  53. 53Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
  54. 54Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
  55. 55Stir in the sautéed mushrooms.
  56. 56Stir in the sautéed mushrooms.
  57. 57Stir in the sautéed mushrooms.
  58. 58Taste and add additional kosher salt if desired.
  59. 59Taste and add additional kosher salt if desired.
  60. 60Taste and add additional kosher salt if desired.
  61. 61Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.
  62. 62Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.
  63. 63Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.
  64. 64Store leftovers refrigerated for up to 3 days, noting that the texture will become less creamy when chilled.
  65. 65Store leftovers refrigerated for up to 3 days, noting that the texture will become less creamy when chilled.
  66. 66Store leftovers refrigerated for up to 3 days, noting that the texture will become less creamy when chilled.
  67. 67Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
  68. 68Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
  69. 69Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Ingredients

  • 2 quarts Homemade Mushroom Broth, purchased mushroom broth, or vegetable broth
  • 2 quarts Homemade Mushroom Broth, purchased mushroom broth, or vegetable broth
  • 2 quarts Homemade Mushroom Broth, purchased mushroom broth, or vegetable broth
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 1 pound fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
  • 1 pound fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
  • 1 pound fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • 3 tablespoons salted butter, divided
  • 3 tablespoons salted butter, divided
  • 3 tablespoons salted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 2 cups white arborio rice
  • 2 cups white arborio rice
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay (optional but recommended)
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay (optional but recommended)
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay (optional but recommended)
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded Parmesan cheese
  • 0.5 Zest from lemon
  • 0.5 Zest from lemon
  • 0.5 Zest from lemon
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper
  • fresh thyme
  • fresh thyme
  • fresh thyme

Equipment

large skilletsaucepanbowl

Tips

  • Use arborio rice as it plumps up when cooked with liquid.
  • Heat the broth first for better cooking.
  • Add warm broth two ladles at a time and stir until rice is al dente (about 12 minutes).
  • Add Parmesan and the mushrooms once rice is al dente, stirring vigorously for 2 minutes for creaminess.
  • Risotto is best freshly made; leftovers can be stored refrigerated for up to 3 days but will be less creamy. Reheat with additional broth and Parmesan.
  • To speed up prep, make the mushroom broth and sauté mushrooms in advance.