Mushroom Risotto Recipe
This creamy Mushroom Risotto is loaded with a medley of wild sautéed mushrooms for deep, earthy, restaurant-quality flavor in every bite.
Ingredients
- 6 cups chicken stock
- 1 pound assorted wild mushrooms, trimmed, cleaned, sliced, trimmings and stems reserved
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 peeled, small-diced yellow onion
- 3 finely minced garlic cloves
- 1- pound short-grain rice, like arborio or carnaroli
- 1 cup dry white wine
- 1 cup finely grated Parmigiano Reggiano
- Salt and ground white pepper to taste
Instructions
- Add the chicken stock and any mushroom trimmings and stems to a medium-sized pot and simmer over low heat.
- Next, add the olive oil to a medium-sized rondeau or sauce pot and heat over medium for 90 to 120 seconds, or until it is gently smoking.
- Add in the mushrooms, season with salt, and sauté for 12 to 15 minutes or until well browned and caramelized. Set them aside on a plate.
- Place in 2 tablespoons of unsalted butter and then add the onions. Gently season with salt. Sauté for 5 minutes or until lightly browned around the edges. Turn the heat to low and cook for 10 to 12 minutes, stirring occasionally, until browned.
- Stir in the garlic and cook just until fragrant, which only takes about 30 to 45 seconds.
- Stir in the rice and cook until lightly toasted, about 3 to 4 minutes. They turn milky white when toasted.
- While the rice is toasting, strain the stock from the mushroom trimmings. Keep the stock warm.
- Return to the pan with rice and deglaze with 1 cup of dry white wine while stirring constantly. Boost the heat up slightly to low-medium.
- Once the wine is absorbed, add in a ½ to ¾ cup of warm chicken stock at a time while constantly stirring. Do not add the next batch of warm stock until the previous one is mixed in and absorbed into the rice.
- Repeat the process until all the stock is done and the rice is al dente. It should be creamy, firm, but not crunchy.
- Finish with cheese, the remaining 2 tablespoons of unsalted butter, salt, and ground white pepper.
- Fold in the mushrooms and serve.
Notes
Let's talk about how to clean mushrooms properly. Since they’re basically porous sponges, if you submerge them in water, they’ll waterlog and turn slimy when cooked. To get a crispy, golden-brown sear, take a damp paper towel or a soft kitchen brush and gently wipe away any dirt, then trim off the tougher stems. Just make sure to save them for the stock!
Don’t overcrowd the mushrooms: Give the mushrooms space in the pan and let them sizzle undisturbed for a few minutes to develop a crust. Work in batches if needed; if you try to sauté too many at once, they’ll steam instead of caramelize.
Toast the rice: I always toast the rice because it adds a nutty flavor and keeps it from turning into mush. You’ll know they’re perfectly toasted when the grains look slightly translucent with a milky center.
Avoid cold stock: I keep my stock on a very low simmer, within arm's reach, so I can transfer it to the pan in one smooth motion without spilling it everywhere. Cold stock will shock the grains and slow down the cooking process.
Aim for al dente: You want the rice to be creamy and thick, but the grains themselves should still have a firm bite. If it’s crunchy, keep adding warm broth until it's tender.
Finish with cream: For a creamier, more velvety risotto, fold in heavy cream or mascarpone (instead of butter) right at the end. I do this in my Creamy Risotto recipe.
Make-Ahead: Mushroom Risotto is best served immediately. If needed, keep it covered over low heat for up to 20 minutes, then stir in a splash of warm stock before serving to loosen the risotto back to the perfect consistency.
How to Store: Cover and refrigerate the risotto for up to 4 days.
How to Reheat: Add the desired amount of risotto to a saucepan with some water or stock. Stir over low heat until hot and creamy.
Nutrition
Calories: 755kcalCarbohydrates: 87gProtein: 24gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 46mgSodium: 746mgPotassium: 1031mgFiber: 4gSugar: 7gVitamin A: 445IUVitamin C: 2mgCalcium: 304mgIron: 3mg