Mushroom Risotto: A Step-By-Step Guide To Making It Perfectly

Mushroom risotto is a traditional Italian dish that can be served as a main course, an appetizer, or a side. It is a comforting, creamy, and rich dish that is perfect for any occasion, whether it's a romantic date night or a dinner party with friends. The process of slowly stirring the rice and watching it transform into a cohesive, creamy meal can even be calming and comforting for the cook! The dish typically includes mushrooms, rice, broth or stock, wine, and cheese, but there are many variations and add-ins to make the recipe your own.

Choosing the right mushrooms

When it comes to choosing the right mushrooms for your risotto, there are a few things to consider. Firstly, you'll want to select mushrooms that have a good flavour profile that will complement the other ingredients in the dish. Mushrooms that are earthy and savoury tend to work well in risotto, adding a depth of flavour that enhances the overall taste. Some mushroom varieties known for their earthy and savoury qualities include:

• Portobello
• White mushrooms
• Agaricus Augustus
• King Oyster
• Shiitake
• Baby Bella
• Chanterelles

Another thing to consider when choosing mushrooms for risotto is their texture. Mushrooms that hold their shape and have a meaty texture tend to work well in risotto. This can add a satisfying bite to the dish and prevent the mushrooms from becoming mushy or overcooked.

Additionally, you may want to consider the availability and freshness of the mushrooms. Using fresh, seasonal mushrooms can greatly enhance the flavour and texture of your risotto. If fresh mushrooms are not available, dried mushrooms can be a good alternative. Simply soak them in water beforehand, and you can even use the mushroom-infused water as part of your broth or stock for added flavour.

Lastly, feel free to get creative and experiment with different types of mushrooms. Wild mushrooms, for example, can add a unique and interesting flavour to your risotto. You can also mix and match different varieties to create a complex and nuanced flavour profile. Just remember to cook the mushrooms until they are golden to maximise their taste and appearance in the dish.

Preparing the mushrooms

Firstly, select your mushrooms. You can use a variety of mushrooms, such as portobello, white, agaricus augustus, chanterelles, or dried mushrooms. Clean the mushrooms if necessary and slice them into smaller pieces. Small wild mushrooms can be left whole, while others like maitake can be separated into small pieces.

Next, heat some oil in a wide, heavy nonstick skillet or saucepan over medium-high heat. Add butter and let it melt. Put the mushrooms in the pan and sauté them. If using chanterelles, dry sauté them first for a minute or two, allowing them to cook in their own juices before adding butter. Sauté the mushrooms until they are golden brown and develop a nice aroma. You can also cook the mushrooms in brandy or vermouth for extra flavour.

Once the mushrooms are cooked, remove them from the pan and set them aside. You can even reserve some of the sautéed mushrooms to stir back into the risotto at the end for maximum taste and presentation.

Additionally, you can enhance the flavour of your broth by simmering it with scraps of shallots, chives, and mushroom stems left over from prepping the mushrooms. This will add extra depth to your risotto.

Cooking the rice

Selecting the Rice

Arborio rice, a short-grain Italian rice, is the most common choice for risotto due to its high starch content, which contributes to the creamy texture. However, other types of risotto rice, such as Carnaroli or Vialone Nano, can also be used. If you don't have access to risotto rice, you can use a substitute such as bomba rice, which requires less liquid.

Preparing the Rice

Before cooking, it is not necessary to rinse the rice. However, if you want to enhance the mushroom flavour, you can soak dried mushrooms and use the water as part of the chicken broth.

Cooking Process

• Melt butter in a wide saucepan over medium-high heat. Sauté the mushrooms and other ingredients like shallots, garlic, and thyme for flavour.
• Add the rice and stir to combine. Pour in brandy or wine and bring to a boil, reducing the liquid by half.
• Start adding the hot broth or stock, about 1/2 to 3/4 cup at a time. Stir frequently to prevent the rice from sticking to the pan and to release the starch, creating a creamy sauce.
• Wait for each addition of broth to be absorbed before adding the next. This process should take around 25 minutes, depending on your stove temperature, pot width, and stirring frequency.
• With the final addition of broth, stir in the sautéed mushrooms. Continue cooking until the risotto is creamy and the rice has an al dente texture—firm but not crunchy.

Serving

Risotto is best served immediately as it continues to cook and thicken even off the heat. If needed, you can loosen the risotto with a bit of extra broth or stock before serving. For a vegan option, skip the cheese, and garnish with sprinkles of vegan Parmesan.

Adding the finishing touches

Once the rice is cooked to your liking, stir in some butter and grated Parmesan cheese. You can also add a squeeze of lemon juice at this stage for some added sharpness. If you want to make your risotto extra creamy, you can add an egg and some fine breadcrumbs to bind the mixture, form it into patties, and fry these in a pan to make risotto cakes.

If you're serving your risotto with a salad, a simple combination of greens like lemon and Parmesan salad is a good choice. If you're serving it as a side, it goes well with meat dishes like chicken, pork, or beef. You can also serve it with a glass of white wine.

Mushroom risotto is best served immediately, but it can be stored in an airtight container in the refrigerator for up to three days. If you're reheating it, you may need to add a splash of water or stock to loosen up the mixture.

Serving suggestions

Mushroom risotto can be served as a main course, a side dish, a starter, or an appetizer. It is a great option for vegetarians and can be made vegan by skipping the cheese and topping with vegan Parmesan.

If serving as a main, mushroom risotto can be paired with a simple, crisp green salad such as a rocket (arugula) salad with balsamic dressing and shaved Parmesan. The peppery flavour of rocket lettuce is a classic pairing with rich, creamy dishes like risotto. It also goes well with meat dishes like pan-seared pork chops, chicken, or beef. For a vegetarian feast, serve it with eggplant Parmesan.

For a larger meal, mushroom risotto can be served with a quick veggie side dish like sautéed spinach, green beans, or roasted broccoli. It also pairs well with homemade focaccia and a glass of white wine.

Leftover risotto can be stored in an airtight container in the refrigerator for up to three days. It can be reheated, but it won't have the same creamy texture as freshly made risotto. Leftover risotto can also be formed into patties using an egg and fine breadcrumbs as a binder, then fried in oil to make risotto cakes.

Frequently asked questions