Mushroom Risotto
Mushroom Risotto is comforting Italian dish known for its creamy texture and earthy, umami flavour. Its a perfect balance of simplicity and sophistication, making it a beloved choice for hearty meal.
Equipment
- 1 Saucepan Medium-sized
- 1 Heavy-bottomed skillet or pan Large
- 1 Wooden spoon or spatula
- 1 Ladle
- 1 Chopping board and knife
- 1 Grater
- 1 Vegetable peeler
Ingredients
- 300 g Arborio Rice 1 1/2 cup
- 250 g Mushrooms(e.g., button, cremini, or shiitake), sliced1 small onion, finely chopped 2 cups
- 2 cloves Garlic, minced
- 750 ml Vegetable or chicken broth, heated 3 cups
- 125 ml Dry white wine (optional) 1/2 cup
- 60 g Grated Parmesan cheese 1/2 cup
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- SAUTE MUSHROOMS:
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Remove them from the pan and set them aside.
Sauté Onion and Garlic:
- In the same pan, melt the butter over medium heat.
- Add the finely chopped onion and minced garlic, cooking until they become translucent, about 2-3 minutes.
- Toast Rice:
- Add the Arborio rice to the pan and stir it with the onion and garlic mixture for about 2 minutes until the rice becomes translucent around the edges.
Deglaze with Wine (Optional):
- Pour in the dry white wine, if using, and stir continuously until it's mostly absorbed by the rice.
Add Broth:
- Begin adding the heated broth, one ladleful at a time, stirring continuously.
- Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired tenderness (usually about 18-20 minutes).
Incorporate Mushrooms:
- Return the sautéed mushrooms to the pan and stir them into the risotto.
Add Parmesan and Season:
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Continue stirring until the cheese is fully melted and incorporated, and the risotto is creamy.
Serve:
- Spoon the Mushroom Risotto onto serving plates or bowls, garnish with fresh chopped parsley, and serve hot.
Notes
- Use Arborio rice, known for its high starch content, to achieve the creamy consistency of risotto.
- Keep the broth hot to ensure a smoother cooking process.
- Don't rush the process; risotto is all about patience and gradual absorption of liquid.
- Feel free to customise with additional herbs, such as thyme or rosemary, for extra flavour.