- 6 cups chicken broth or vegetable broth or mushroom broth
- 3 tablespoons olive oil, divided
- 1 pound portobello, cremini, or white mushrooms, thinly sliced
- 2 medium shallots, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 tablespoons butter
- 1 tablespoon finely fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1/2 cup freshly grated Parmesan cheese
- Sea salt and freshly ground black pepper to taste
- Chopped fresh parsley, for garnish (optional)
- Heat the chicken broth over low heat in a saucepan and keep it warm. You don't want it to boil.
- Add two tablespoons of olive oil in a large skillet or wide pan on medium-high heat. Sauté the diced shallots until they become translucent.
- Add the sliced mushrooms and herbs. Sauté them until they release their moisture and become browned and cooked for about 8 minutes. Add garlic and cook another minute. Season with salt and pepper. Transfer the cooked mushroom mixture to a plate and cover.
- In the same saucepan or deep skillet over medium heat, add 1 tablespoon of olive oil and Arborio rice and stir to coat the rice. Toast the rice for a minute until it becomes slightly translucent at the edges.
- Pour in the dry white wine and cook, stirring constantly, until the rice mostly absorbs the wine.
- Add the warm broth to the rice, one ladleful (about 3/4 cup) at a time. Stir continuously with a wooden spoon and allow the liquid to be absorbed before adding more broth. Add broth and stir regularly until the rice is creamy and cooked al dente, which should take 25 minutes.
- When the rice is nearly done, fold in the sautéed mushrooms (save a few mushrooms to garnish individual servings, if desired).
- Once the rice is creamy and cooked to your liking, stir in the butter and freshly grated parmigiano cheese. Mix until the butter and cheese are melted, and the risotto is creamy and well combined. Season with salt and freshly ground black pepper to taste.
Divide the creamy mushroom risotto among plates and garnish with a bit of chopped parsley and a sprinkle of grated Parmesan cheese.
Use Arborio Rice: Choose Arborio rice or another short-grain rice variety like Carnaroli or Vialone Nano. These types of rice have a high starch content that contributes to the creamy texture of risotto.
Warm Broth: Keep your broth warm in a separate pot while making the risotto. Adding cold broth can slow down the cooking process and affect the final texture.
Sauté Aromatics: Sauté diced onions, shallots, or garlic in olive oil or butter until they're translucent and fragrant. This creates a flavorful base for your risotto.
Toast the Rice: Toast the rice in the sautéed aromatics for a minute or two before adding the liquid. This step enhances the nutty flavor of the rice.
Deglaze with Wine: Adding dry white wine to the rice after toasting helps enhance the flavor profile and acidity of the dish.
Add Broth Gradually: Incorporate the warm broth into the rice one ladleful at a time. Stir continuously and allow the liquid to absorb before adding more. This gradual process encourages the rice to release its starches, resulting in creaminess.
Stir Constantly: Stirring the risotto regularly helps release starch and creates a creamy texture. However, there's no need to stir non-stop; occasional stirring is sufficient.
Keep the Heat Medium: Maintain medium heat to cook the rice gently. Too high heat can cause uneven cooking and lead to burnt spots.
Taste and Adjust: Taste the risotto frequently as it cooks to gauge the doneness and seasoning. Adjust with salt and pepper if needed.
Add Ingredients at the Right Time: Add ingredients like sautéed mushrooms or cooked meats about halfway through the cooking process to ensure they're fully incorporated and heated.
Don't Overcook: Risotto is best when it's al dente, with a slight bite to the grains. Avoid overcooking, which can lead to mushy risotto.
Finish with Butter and Cheese: Once the rice is cooked and creamy, stir in butter and freshly grated Parmesan cheese off the heat. This adds richness and flavor.
Garnish: Garnish with chopped fresh herbs or additional grated cheese just before serving to enhance the appearance and taste.
Serve Immediately: Risotto is best right after cooking. It tends to thicken upon standing, so serve promptly to experience the optimal texture.
- Prep Time: 10 min
- Cook Time: 30-35 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: risotto, mushroom, vegetarian, main dish,