Mushroom risotto recipe

Mushroom risotto is a quintessential Italian dish that embodies the rich flavors and comforting textures of traditional Italian cuisine. This recipe is a masterclass in umami flavors, with the earthy sweetness of mushrooms perfectly balanced by the creamy richness of Parmesan cheese and the subtle tang of white wine. The process of making risotto is therapeutic, requiring patience and gentle stirring to coax the rice into a perfectly creamy consistency. This dish is not just a meal; it’s an experience that combines the simplicity of ingredients with the complexity of flavors, making it a staple for any occasion.

Ingredients

• Mushrooms:

  • 1.5 pounds mixed mushrooms (such as cremini, shiitake, and portobello), sliced and quartered
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt and pepper, each

• Risotto:

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 2 eschallots / French onions, finely chopped (or 1/2 onion)
  • 1/4 cup dry white wine
  • 1 1/4 cups arborio rice, uncooked
  • 5 cups chicken broth/stock, low sodium, warm
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup mascarpone cheese (optional)

Instructions

1. Prepare the Mushrooms:

   • In a large heavy-based pot, heat 1 tablespoon of oil and half the butter over high heat. Add half the mushrooms and cook until they are golden brown, about 4 minutes. Add half the garlic, 1/4 teaspoon each of salt and pepper, and continue cooking until golden brown, about 1.5 minutes. Remove the mushrooms into a bowl. Repeat with the remaining mushrooms.

2. Sauté Garlic and Onion:

   • In the same pot, melt the remaining butter over medium heat. Add the garlic and onion. Cook for 2 minutes until the onion is translucent but not golden.

3. Deglaze with Wine:

• Add the white wine to the pot and let it simmer rapidly for 2 minutes, scraping the base of the pot until mostly evaporated.

4. Cook the Risotto:

   • Add the arborio rice to the pot and stir for 1 minute until semi-translucent. Add about 1.5 cups of stock and stir. Let it simmer for 3 minutes, stirring just a few times until mostly absorbed. Repeat this process twice more until all the stock is used up and the rice is just cooked but still creamy.

5. Add Mushrooms and Cheese:

   • Stir in the mascarpone cheese and Parmesan cheese. Add the cooked mushrooms to the risotto and stir to combine. Season with salt and pepper to taste.

6. Finish and Serve:

• Reheat any remaining mushrooms (microwave them if needed). Spoon the risotto into bowls and top with the reserved mushrooms. Drizzle with buttery juices pooled in the bowl. Garnish with parsley if using and extra Parmesan cheese. Serve immediately!

Top Tips

1. Use High-Quality Stock: Use low-sodium chicken broth for a more authentic flavor. If you prefer a vegetarian option, use vegetable broth instead.

2. Stir Constantly: Stirring is crucial to achieve the right consistency. Make sure to stir constantly when adding stock to prevent the rice from sticking to the bottom of the pot.

3. Don’t Overcook: Risotto should be creamy but still retain a slight bite. Overcooking can make it too thick and stodgy.

4. Experiment with Mushrooms: Use a mix of mushroom varieties for different textures and flavors. Shiitake and cremini mushrooms add earthy sweetness, while portobello mushrooms provide a meaty texture.

5. Add Aromatics: Thyme and rosemary can enhance the flavor of your risotto. Add them during the initial stages of cooking the mushrooms for added depth.

6. Adjust Consistency: If your risotto gets too thick, add a splash of boiling water to loosen it up. Conversely, if it’s too thin, add more stock or cheese.

Variations

1. Wild Mushroom Risotto: Use wild mushrooms like chanterelle or oyster mushrooms for a more exotic flavor profile.

2. Truffle Risotto: Add truffle oil or shaved truffles for an indulgent twist.

3. Seafood Risotto: Add shrimp, scallops, or mussels for a seafood-infused risotto.

4. Vegetarian Risotto: Replace chicken broth with vegetable broth and add roasted vegetables like asparagus or bell peppers.

5. Spicy Risotto: Add red pepper flakes or diced jalapeños for a spicy kick.

6. Herb-Infused Risotto: Use fresh herbs like parsley, basil, or thyme to create a fragrant and flavorful risotto.

Nutritional Guide

Additional Nutritional Notes: This recipe is relatively high in fat due to the use of butter and cheese. However, the fat content is largely from healthy sources like olive oil and butter. The dish is also a good source of protein from the mushrooms and cheese. To make it healthier, consider using less butter and more vegetable broth. Additionally, using lower-fat cheese alternatives can reduce the overall fat content without compromising on flavor.