Laura Smith
Mushroom risotto is a delicious, elegant, and creamy dish that can be served as a side or a main. It's a great option for a romantic dinner or an impromptu get-together with friends, especially if there will be vegetarians at the table. The key to a perfect mushroom risotto is using the right ingredients and mastering the cooking technique. The process involves sautéing mushrooms, onions, and garlic, deglazing with wine, and gradually adding hot broth or stock to the rice, stirring continuously, until the risotto reaches a creamy texture. The type of rice, the choice of mushrooms, and the addition of herbs and cheese all contribute to the distinctive flavour and consistency of this classic Italian dish.
| Characteristics | Values |
|---|---|
| Type of dish | Main course, side dish, or starter |
| Ingredients | Mushrooms, rice, broth/stock, wine, butter, Parmesan cheese, shallots/onions, chives/parsley, thyme, garlic, truffle oil, olive oil, cream, leek, brandy/vermouth, vinegar/lemon juice, vegetable stock cube, shrimp, peas, eschallots/French onions, dried porcini mushrooms, chestnut mushrooms, white wine, black pepper |
| Recipe steps | Toast/stir the rice, stir in wine, add stock/broth, stir in Parmesan cheese, season, garnish, store leftovers in an airtight container in the refrigerator |
| Equipment | Saucepan, skillet, ladle |
| Cooking time | 25 minutes |
| Calories | 342 |
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What You'll Learn
Choosing the right rice
The type of rice you use is crucial to achieving the signature creamy texture of risotto. You must use a short-grain, high-starch rice that releases its starch as you cook and stir. The most popular varieties for risotto are Arborio, Carnaroli, and Vialone Nano. These Italian rice varieties have a higher starch content than ordinary white rice, which is what thickens the cooking liquid and gives risotto its characteristic creaminess.
Arborio rice is the most widely available and commonly used rice for risotto. It has a higher level of starch on its surface, which is what gives risotto its creamy texture. Carnaroli rice is often considered the highest quality rice for risotto and is favoured by many chefs. It has a higher starch content than Arborio, making it even creamier and more flavourful. Vialone Nano rice falls between Arborio and Carnaroli in terms of starch content and grain size, and it is also capable of producing a creamy risotto.
While these three varieties are the most famous and recommended types of rice for risotto, other risotto rice options include Baldo, Roma, and Originario. These varieties may be harder to find in regular grocery stores, but they can also produce delicious risotto.
Remember, the key to achieving the perfect risotto texture is using the right type of rice and stirring continuously throughout the cooking process. This constant stirring sloughs off the starch from the rice, creating the creamy sauce that defines risotto.
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Preparing the broth
The type of broth you use will depend on your preference and dietary requirements. For a vegetarian mushroom risotto, vegetable broth is a good option. If you are not vegetarian, chicken broth is a popular choice and is said to add more flavour to the dish.
You can use mushroom stems, shallots, and chives to make a broth. Simply simmer these ingredients in a saucepan with the broth of your choice. You can also add leftover scraps from preparing the risotto ingredients to bump up the flavour.
It is important to keep the broth hot throughout the cooking process. Measure out a little more broth than the recipe states to account for evaporation. You can also use any leftover broth to loosen up the risotto before serving.
If you don't want to use alcohol in your risotto, you can add more broth and a splash of vinegar or lemon juice to add some brightness to the dish.
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Sautéing the mushrooms
Firstly, heat some oil in a wide, heavy nonstick skillet or saucepan over medium heat. You can use olive oil or another oil of your choice. Butter can also be added for extra flavour. Melt the butter and allow it to foam, then add the mushrooms.
For the mushrooms, you can use a combination of different varieties such as portobello, white, shiitake, chanterelle, oyster, or porcini mushrooms. Clean and trim the mushrooms, then cut them into 1/2 to 1-inch pieces. If using dried mushrooms, soak them in hot water for about 20 minutes before slicing and cooking.
Once the oil is hot, add the mushrooms to the pan. Cook the mushrooms, stirring occasionally, until they start to sweat and release their juices. This should take about 3 to 5 minutes. If using chanterelle mushrooms, dry sauté them first for a minute or two before adding any butter or oil.
After the mushrooms have released their juices and started to soften, season them with salt and pepper. Continue cooking over medium heat, stirring occasionally, until the mushrooms are soft and lightly browned. Taste a mushroom and adjust the seasoning if needed.
Once the mushrooms are cooked to your liking, remove them from the pan and set them aside. You can now use the same pan to cook the other ingredients for your risotto, such as onions, shallots, and garlic. Sautéing the mushrooms first will ensure they retain their texture and flavour, making your risotto taste delicious!
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Adding the finishing touches
Once you've cooked your risotto, you can add the finishing touches. Firstly, stir in a generous amount of butter to add a creamy texture and rich flavour. Then, stir in some freshly grated Parmesan cheese. If you like, you can also add some thyme and season with salt and pepper to taste.
Before serving, you can top your risotto with a drizzle of truffle oil and chopped parsley or chives. If you're using parsley, you can add it at the end of cooking for a vibrant dash of green. If you have any leftover mushrooms, you can reserve some for garnish.
If you're making mushroom risotto with peas, you can add lemon juice at the end, along with the Parmesan and black pepper. This adds some much-needed acid to the dish.
If you have any leftovers, you can form them into patties using an egg and fine breadcrumbs as a binder, then fry them in oil to make risotto cakes. You can also freeze leftover risotto in an airtight container for up to three months, but the texture won't be the same as freshly made.
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Storing leftovers
Leftover mushroom risotto can be stored in an airtight container in the refrigerator for up to three to five days, depending on the ingredients used. If the risotto contains meat, it is better to store it for up to three days. The risotto will thicken in the fridge due to the rice's starch, so you may need to stir in some water, stock, or cream when reheating it to adjust the consistency.
To reheat the risotto, you can use a combination of low-sodium chicken or vegetable broth (whichever you used to make the risotto) and water. For every one cup of risotto, bring about 1/4 cup of broth to a boil in a pot large enough to fit the risotto. If you don't have broth, you can use water instead. Add the risotto and stir it for a few minutes until it is warmed through. If the risotto is still thick, you can add more broth or water to adjust the consistency.
Another option for using leftover risotto is to shape it into patties or balls and fry them. You can mix the risotto with an egg and some breadcrumbs, form it into patties, and fry them in a pan with some oil. This creates a crispy exterior and is a popular choice for leftover risotto as it transforms the dish into something new.
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Frequently asked questions
You will need risotto rice, broth, onion, garlic, mushrooms, thyme, butter, wine, and Parmesan cheese.
First, sauté the mushrooms in butter. Then, cook the onions, garlic, and thyme in a separate pan. Add the rice to the pan and stir until coated in butter. Add wine and cook until absorbed. Add broth, one cup at a time, stirring continuously until the risotto is creamy. Finally, stir in the Parmesan cheese.
Mushroom risotto is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to three days.
Yes, you can make mushroom risotto without wine. If you don't want to use alcohol, you can add more broth and a splash of vinegar or lemon juice to brighten the dish.
