Creamy Mushroom Risotto
Creamy mushroom risotto made the classic way: arborio rice stirred with warm stock, white wine and deeply browned mushrooms, then finished with butter and Parmesan.
By Tasty Nest Recipes Editorial TeamPublished
50 min total About 6 cupsIntermediate
Photo: SaucyGlo · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Risotto has a fussy reputation, but it is simple once you understand it. Arborio rice releases starch as it is stirred with hot stock, a ladle at a time, creating a naturally creamy sauce without any cream.
Browning the mushrooms separately in a hot pan concentrates their savoury flavour, and stirring them back in at the end keeps their texture. A final knob of butter and Parmesan makes it glossy and rich.
Equipment you'll need
- Large heavy saucepan or Dutch oven
- Medium saucepan for the stock
- Large skillet
- Ladle
Tips for success
- Use hot stock; cold stock slows the cooking and makes the rice gluey.
- Risotto should spread slowly on the plate. If it holds its shape, stir in a little more stock.
- Serve immediately; risotto thickens as it stands.
Substitutions and variations
- Add a handful of soaked dried porcini (plus the strained soaking liquid) for deeper flavour.
- Replace the wine with more stock and 1 teaspoon lemon juice.
- Use a vegetarian hard cheese if you avoid animal rennet, and check your stock for gluten.
Storage and reheating
To store: Refrigerate for up to 3 days. Freezing is not recommended, as the rice turns grainy.
To reheat: Reheat in a saucepan over low heat with a splash of stock, stirring, until hot. Or shape cold leftovers into patties and pan-fry until crisp.
Recipe
Creamy Mushroom Risotto
Creamy mushroom risotto made the classic way: arborio rice stirred with warm stock, white wine and deeply browned mushrooms, then finished with butter and Parmesan.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- About 6 cups
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Mushrooms
Risotto
Instructions
Step 1: Warm the stock
Bring the stock to a gentle simmer in the medium saucepan and keep it warm over low heat.
Step 2: Brown the mushrooms
Heat the olive oil in the skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook for 4 to 5 minutes more until browned. Add the garlic, thyme and salt for 1 minute, then set aside.
Step 3: Toast the rice
Melt 1 tablespoon butter in the large saucepan over medium heat. Cook the shallot for 3 minutes until soft, then add the rice and stir for 2 minutes until the edges look translucent.
Step 4: Add the wine
Pour in the wine and stir until it is absorbed.
Step 5: Add stock gradually
Add a ladle of hot stock and stir until it is almost absorbed. Continue adding stock a ladle at a time, stirring frequently, for 18 to 22 minutes, until the rice is creamy and tender with a slight bite.
Step 6: Finish
Stir in most of the mushrooms, the remaining butter, the cold butter and the Parmesan. Add a final splash of stock so it flows loosely, then season. Serve topped with the remaining mushrooms, parsley and extra Parmesan.
Cuisine: Italian · Course: Dinner
Estimated nutrition per serving
- Calories
- 490
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 66 g
- Fibre
- 3 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/mushroom-risotto
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