Description
Creamy mushroom risotto whisks diners into a luxurious Italian culinary journey of rich, earthy flavors. Velvety arborio rice mingles with sautéed mushrooms, creating a comforting dish you’ll savor with each delectable spoonful.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups arborio rice
- 1 lb mixed mushrooms (such as porcini, shiitake, and cremini, sliced)
- 5–6 cups chicken or vegetable stock
Aromatics and Flavor Enhancers:
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 3 tablespoons olive oil
- 2 tablespoons butter
Finishing Ingredients:
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley (chopped (for garnish))
Instructions
- Meticulously cleanse and slice mushrooms, then sauté over medium-high heat until achieving a rich golden-brown color and releasing aromatic flavors. Transfer to a separate plate and reserve.
- In a heavy-bottomed pan, melt butter and olive oil, gently sautéing finely chopped onions and minced garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Introduce arborio rice to the pan, stirring continuously to coat each grain with the aromatic oil mixture, allowing the rice to lightly toast and develop a subtle nutty essence for about 2 minutes.
- Deglaze the pan with a crisp white wine, stirring until the liquid is completely absorbed, which will help release any flavorful browned bits from the bottom of the pan.
- Gradually incorporate warm stock, one ladleful at a time, maintaining constant gentle stirring. Allow each addition to be fully absorbed before introducing the next, creating a creamy and smooth texture.
- When rice is nearly tender and has reached a creamy consistency, fold in the previously sautéed golden mushrooms, ensuring they are evenly distributed throughout the risotto.
- Remove from heat and vigorously stir in freshly grated Parmigiano-Reggiano, creating a luxurious, velvety finish. Let the risotto rest for 2 minutes before serving to allow the flavors to meld and the texture to settle.
Notes
- Choose cremini or porcini mushrooms for deeper, richer umami flavor and more complex taste profile.
- Use arborio or carnaroli rice to ensure perfect creamy texture and proper starch release during cooking.
- Keep stock warm throughout cooking process to maintain consistent temperature and prevent rice from becoming starchy or gummy.
- Stirring frequently helps release rice starches, creating that signature silky risotto consistency without breaking grains.
- For vegetarian version, replace chicken stock with vegetable stock and use nutritional yeast instead of cheese for similar savory depth.
- Low and slow cooking technique allows rice to absorb liquid gradually, developing intense flavors and creamy consistency.
- Room temperature ingredients help maintain even cooking temperature and prevent rice from becoming tough or unevenly cooked.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg