Mushroom risotto is a classic dish that brings together the earthy flavors of mushrooms with the creamy texture of perfectly cooked arborio rice. This dish has become a favorite comfort food for many, offering a rich and indulgent experience that’s hard to resist. Whether you’re cooking for a special occasion or simply craving something warm and satisfying, mushroom risotto is sure to delight your taste buds.

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Ingredients List

To create this delectable mushroom risotto, you’ll need the following ingredients:

1 lb. button mushrooms, sliced: Choose fresh, firm mushrooms for the best texture and flavor.
8 cups low-sodium chicken or vegetable broth: Using low-sodium broth allows you to control the saltiness of the dish.
1 tablespoon extra-virgin olive oil: Adds a subtle fruitiness and helps sauté the onions and mushrooms.
2 tablespoons butter, divided: Provides richness and helps to sauté and finish the risotto.
1 onion, finely chopped: Adds sweetness and depth of flavor.
2 cloves garlic, minced: Infuses the dish with aromatic, savory notes.
1 bay leaf: Adds a layer of complexity to the flavor profile.
4 sprigs thyme, leaves removed: Fresh thyme adds a hint of herbal freshness.
Kosher salt and freshly ground black pepper: Essential for seasoning to taste.
2 cups arborio rice: The key to a creamy risotto, arborio rice releases starch as it cooks.
1/2 cup white wine: Adds acidity and depth to the dish.
1 cup freshly grated Parmesan: Brings a nutty, salty flavor to the risotto.
3/4 cup frozen peas, thawed: Adds a pop of color and sweetness.
2 tablespoons chopped fresh parsley: Garnish that adds freshness and a touch of brightness.
Optional variations include using different types of mushrooms, such as cremini or portobello, or substituting the Parmesan with Pecorino Romano for a sharper taste. For a vegetarian version, ensure you use vegetable broth.

Step-by-Step Cooking Instructions

Preparing mushroom risotto is a methodical process, but the results are well worth the effort.

Step 1: Begin by bringing the broth to a gentle simmer in a medium saucepan over medium heat. Once it reaches a simmer, reduce the heat to low to keep it warm. This step ensures that when you add the broth to the rice, it maintains an even cooking temperature.

Step 2: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring frequently, until it becomes translucent, approximately 5 minutes. The goal is to sweat the onions without browning them, which maintains their sweetness. Introduce 1 tablespoon of butter, minced garlic, sliced mushrooms, bay leaf, and thyme leaves. Sauté until the mushrooms soften and turn golden, about 4 minutes. Season the mixture with kosher salt and freshly ground black pepper, then transfer it to a bowl and set aside.

Step 3: In the same pot, melt the remaining tablespoon of butter. Add the arborio rice, stirring continuously to ensure each grain is well-coated with butter. This step is crucial for toasting the rice, which enhances its flavor and helps it absorb the broth more effectively. Cook until the rice emits a nutty aroma, about 2 minutes. Pour in the white wine and cook, stirring, until it is mostly absorbed by the rice. The acidity of the wine helps to balance the richness of the risotto.

Step 4: Using a ladle, add about 1 cup of the hot broth to the rice. Stir frequently and allow the rice to absorb the liquid. Continue adding the broth, one cup at a time, allowing the rice to absorb each addition before adding more. This slow addition of broth is key to achieving the creamy consistency that defines a perfect risotto. Stir often and cook until the risotto reaches an al dente texture and a creamy consistency, which usually takes about 18-20 minutes. You may not need to use all the broth.

Step 5: Return the mushroom mixture to the pot with the rice, stirring to combine. The mushrooms will meld into the risotto, infusing it with their deep, savory flavor.

Step 6: Stir in the freshly grated Parmesan and thawed peas until well incorporated. The cheese adds a luxurious creaminess, while the peas provide a sweet contrast. Garnish with chopped fresh parsley for a burst of color and freshness before serving warm.

Recipe Tips & Frequently Asked Questions

Best type of mushrooms to use: Button mushrooms are recommended, but you can also experiment with cremini or portobello for a more robust flavor.

Importance of using arborio rice: Arborio rice releases starch as it cooks, giving risotto its signature creamy texture.

Tips for achieving the perfect risotto consistency: Stir frequently, add broth gradually, and ensure the rice is al dente.

How to keep the broth warm for best results: Keep the broth on low heat throughout the cooking process.

Suggestions for stirring techniques: Stir gently but consistently to avoid breaking the rice grains.

Common questions about mushroom risotto preparation: How long does it take to cook risotto? (Approximately 18-20 minutes).What if my risotto is too mushy? (Use less broth next time). How can I store and reheat risotto? (Store in an airtight container in the fridge and reheat gently on the stove or microwave).

What to Serve with This Recipe

Mushroom risotto pairs beautifully with a variety of side dishes and accompaniments.

For a complete meal, consider serving it with a crisp green salad dressed with a light vinaigrette, which provides a refreshing contrast to the rich risotto. Roasted vegetables, such as asparagus or Brussels sprouts, add a satisfying crunch and additional flavors. For those looking to add protein, grilled chicken or seared scallops make excellent pairings.

When it comes to wine, a chilled glass of Chardonnay or Sauvignon Blanc complements the dish’s creaminess and enhances the earthy mushroom flavors.

Variations and Additions

Mushroom risotto is a versatile dish that lends itself to numerous variations.

Consider adding sautéed spinach or kale for a boost of greens, or stir in some roasted butternut squash for a touch of sweetness. If you prefer a heartier dish, incorporate cooked Italian sausage or pancetta. Different herbs, such as sage or rosemary, can also be used to add unique flavor profiles.

For a luxurious twist, drizzle a bit of truffle oil over the finished risotto or sprinkle it with shaved truffles if you’re feeling indulgent.

Mushroom risotto is a comforting and versatile dish that is sure to impress. Its rich, creamy texture and deep, earthy flavors make it a standout on any dinner table. Whether you follow the classic recipe or experiment with variations and additions, this dish is a testament to the art of cooking risotto. Give it a try and experience the joy of creating and savoring this timeless culinary delight.

Ingredients:

1 lb. button mushrooms, sliced
8 c. low-sodium chicken or vegetable broth
1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, divided
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf
4 sprigs thyme, leaves removed
Kosher salt
Freshly ground black pepper
2 c. arborio rice
1/2 c. white wine
1 c. freshly grated Parmesan
3/4 c. frozen peas, thawed
2 Tbsp. chopped fresh parsley

Instructions:

Step 1:
In a medium saucepan over medium heat, bring the broth to a gentle simmer. Once simmering, reduce the heat to low to keep it warm.

Step 2:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring frequently, until it turns translucent, roughly 5 minutes. Introduce 1 tablespoon of butter, the minced garlic, sliced mushrooms, bay leaf, and thyme leaves. Sauté until the mushrooms soften and turn golden, about 4 minutes. Season with salt and pepper to taste, then transfer the mixture to a bowl and set aside.

Step 3:
In the same pot, melt the remaining tablespoon of butter. Add the arborio rice, stirring continuously to ensure the grains are evenly coated. Cook until the rice emits a nutty aroma, approximately 2 minutes. Pour in the white wine and cook, stirring, until it is mostly absorbed by the rice.

Step 4:
Using a ladle, add about 1 cup of the hot broth to the rice. Stirring frequently, cook until the liquid is mostly absorbed. Continue adding the broth, one cup at a time, allowing the rice to absorb each addition before adding more. Stir often and cook until the risotto reaches an al dente texture and a creamy consistency, but not mushy. You may not need to use all the broth.

Step 5:
Return the mushroom mixture to the pot with the rice, stirring to combine.

Step 6:
Stir in the grated Parmesan and the thawed peas until well incorporated. Garnish with chopped fresh parsley before serving warm.