If you ever wanted to make creamy and flavorful risotto, you can start with this recipe. Mushroom risotto is one of the best, full of flavor, earthy, and simply delicious. And it comes together in a little over half an hour!
Not only is this mushroom risotto one of my favorites it is very versatile.
This has wild mushrooms, the result from my latest foray into a farmer's market, a new one, which always makes me feel like there are new vegetables and fruits and herbs to try. They are a fantastic source of inspiration, always.
What is risotto?
Risotto is an Italian dish made with rice, stock, and flavorings.
It is very versatile as many vegetables (roasted beet risotto for example), types of meat, spices, stocks, and add-ons can be used. So you can make a very basic risotto with just a good stock, parmesan, and onion, such as risotto Milanese, which is many times used as a side dish.
What rice is used for risotto?
We need short-grain, glutinous rice for making this superb dish. This means that the rice has a high starch content and absorbs more liquid than your regular supermarket one.
The most common variations are Arborio, Carnaroli, and Vialonne Nano. All three do a fantastic job. You might find your favorite in time, but if this is your first time making risotto the first two are very easily found in most supermarkets and gourmets stores.
Or you can buy risotto rice (Arborio and Carnaroli) online.
Main ingredients
- Mushrooms: any types of mushrooms can be used, fresh or dried. I'm using shiitake, portobellos and dried pine mushrooms.
- Rice: use an Italian rice such as Carnaroli or Arborio. See above for details.
- Stock: homemade is always flavorful and healthier, but any stock you like can be used. Take into account that it will be completely absorbed, so go easy on the salt.
- Parmesan: grated cheese is a must for finishing the risotto. A good Parmesan is highly recommended, but Asiago or Reggianito can be used with very good results.
When making risotto, take into account the following:
- Soffrito: this refers to the finely chopped onion (sometimes other ingredients are involved) that is sauteed in butter and oil at the beginning of the dish. This is essential for the overall flavor.
- Stock: a flavorful stock is exclusive to this dish and must be kept barely simmering at all times while making the risotto. So plan to have a bit more than what the recipe calls, for it will evaporate a little while you're making the risotto.
- Condiments: or add-ons, include the vegetables, spices, meats, seafood, or whatever it is that you add to the risotto to flavor it. In this recipe, we're using mushrooms, scallions, green onion, and thyme.
Steps for making a risotto
- Have ready the simmering stock.
- Saute scallions or green onions until translucent and add the chopped mushrooms.
- Add a splash of white wine, scrape any browned bits from the sauteeing and let evaporate.
- Add rice and stir to coat with the butter and oil.
- Add stock by ½ cupfuls and stir until it is almost evaporated before adding the next (image above).
- End by adding butter, cheese, and herbs (image below) and stirring quickly altogether.
- Serve immediately.
Tips & tricks
- Mushrooms: have them cleaned and ready. You can use any combination of fresh or dried mushrooms. If dried make sure you hydrate them first.
- Soffrito: I like to use scallions, green onion or leeks when making mushroom risotto. Regular onion also works.
- Stock: I like to have it simmering slowly. Use whatever type of broth or homemade stock you want.
- Herbs: fresh thyme and parsley are my favorites with mushrooms. Chop parsley at the last moment.
- Rice: use good risotto rice, such as Arborio or Carnaroli. They are starchier and that is essential for a creamy risotto. You can buy risotto rice (Arborio and Carnaroli) online.
About risotto, it should be creamy, which is achieved by slowly cooking the grains so they release their starch and become part of the sauce, and al dente. The butter, in the end, is added cold, and as it melts coats the whole thing in a silky finish. So good.
Related recipes you might like:
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Wild Mushroom Risotto
Feel free to use green onions or garlic if you don't have scallions, or another kind of cheese. Risottos are so versatile, they´re great for using those bits and ends in the fridge.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
For the mushrooms:
- 3 cups assorted mushrooms (coarsely sliced)
- 1 Tbs olive oil
- 1 Tbs butter
- Black pepper
For the risotto:
- 6 cups broth (approximately)
- ½ cup sherry or white wine
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- â…“ cup minced scallions
- A few sprigs fresh thyme
- 2 cups Arborio or Carnaroli rice
- 4 Tbs butter (diced and cold)
- â…“ cup grated asiago cheese
- 2 Tbs. chopped fresh parsley
- Freshly ground black pepper
- Chopped green onion (to garnish)
Instructions
For the mushrooms:
- In a skillet, heat oil and butter over high heat.
- Add all mushrooms and cook for a few minutes without stirring, until they start to brown a little. Do this over high heat and without salt so the mushrooms brown before they start releasing their water.
- Add a little salt and pepper and cook for 1 more minute, stirring a bit. Reserve.
For the risotto:
- Bring broth to steady, slow simmer in a saucepan.
- Heat butter and oil in a heavy pan over moderate heat. Add scallions, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown them.
- Add the rice with the thyme and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add the sherry or white wine, stir once and let it be until it´s almost absorbed.
- Add ½ cup of broth and half of the mushrooms. Stir well and cook over medium/low heat. Then continue adding the simmering broth, ½ cup at a time, after the last is almost absorbed. Stir frequently, so that the rice releases the starch and it all turns into a creamy mixture.
- The risotto will take about 18 to 20 minutes, the rice will be tender but still firm. Remove the pan from the heat and immediately add the reserved 4 Tbs butter, asiago cheese, and parsley. Stir vigorously to combine with the rice. Add black pepper and check for salt, and add more if needed.
- Transfer to a serving platter, mound the remaining mushrooms on top, chopped scallions, a drizzle of olive oil and serve immediately. Risotto waits for no one.
Notes
Tips & tricks for making this recipe:
- Mushrooms: have them cleaned and ready. You can use any combination of fresh or dried mushrooms. If dried make sure you hydrate them first.
- Soffrito: I like to use scallions, green onion or leeks when making mushroom risotto. Regular onion also works.
- Stock: I like to have it simmering slowly. Use whatever type of broth or homemade stock you want.
- Herbs: fresh thyme and parsley are my favorites with mushrooms. Chop parsley at the last moment.
- Rice: use good risotto rice, such as Arborio or Carnaroli. They are starchier and that is essential for a creamy risotto. You can buy risotto rice (Arborio and Carnaroli) online.
- Prep Time: 15
- Cook Time: 20
- Category: Grains & Legumes
- Method: Cooking
- Cuisine: Italian
Keywords: mushroom risotto, wild mushroom risotto
perfchan says
I made this tonight, having NEVER made risotto before, and IT WAS SO GOOD. This is a make-again recipe for me! I know you posted it in July, but thank you so much for sharing!!
Kate@Diethood says
Paula, all those flavors...oh my gosh! Your risotto looks wonderful!!
Anne ~ Uni Homemaker says
I adore mushrooms and this sounds absolutely sensational Paula! Risotto cake the next day? So jealous!!! 🙂