Creamy Mushroom Risotto
45m
Serves 4
Directions
- 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.
- 2Simmer the broth while completing steps 2, 3 and 4.
- 3Finely mince the onion, then place it in a bowl and reserve.
- 4Slice the mushrooms (a mix of baby bella and baby shiitake were used).
- 5Add 1 tablespoon of the butter in a large skillet over medium high heat.
- 6Add the mushrooms and cook until browned, stirring occasionally, about 5 to 7 minutes.
- 7Stir in 1/4 teaspoon salt, then remove from the pan and set aside.
- 8In the same skillet, heat the olive oil and the remaining 2 tablespoons butter over medium heat.
- 9Add the minced onion and cook for about 2 minutes until tender.
- 10Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
- 11Stir in the wine and cook until the liquid is fully absorbed, about 2 minutes.
- 12Add two ladles of the hot broth to the risotto.
- 13Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth.
- 14Continue cooking in this manner for about 12 minutes, adding two ladles and stirring.
- 15Taste 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.
- 16When the rice is al dente, reduce the heat to low.
- 17Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper.
- 18Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
- 19Stir in the sautéed mushrooms.
- 20Taste and add additional kosher salt if desired.
- 21Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.
- 22Store leftovers refrigerated for up to 3 days, noting that the texture will become less creamy when chilled.
- 23Reheat 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
- 4 cups water
- 1 teaspoon kosher salt
- 0.5 yellow onion
- 1 pound fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
- Kosher salt
- 3 tablespoons salted butter, divided
- 2 tablespoons extra-virgin olive oil
- 0.25 teaspoon garlic powder
- 2 cups white arborio rice
- 1 cup dry white wine, such as Pinot Grigio or Chardonnay (optional but recommended)
- 1 cup shredded Parmesan cheese
- 0.5 Zest from lemon
- freshly ground black pepper
- 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.
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