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Creamy Mushroom Risotto

Creamy mushroom risotto (illustrative)
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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Risotto is a northern Italian rice dish cooked by adding hot stock a ladle at a time while stirring, which draws the starch out of the rice and makes it creamy.

Mushrooms bring an earthy, savory flavor. Use a short-grain rice such as arborio or carnaroli.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

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Photo credits: Photo 1: Jana Ohajdova on Pexels; Photo 2: Max Griss on Pexels; Photo 3: Adriano Bragi on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cooking Method:
Cuisine: ,
Courses:
Servings: 4
Description
Creamy mushroom risotto made with arborio rice, white mushrooms, onion, stock and Parmesan. Comforting Italian classic, step by step.
Ingredients
    For the risotto
  • 300 g white or cremini mushrooms (sliced)
  • 2 tbsp olive oil
  • 3 tbsp butter (divided)
  • 1 small onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1.5 cups arborio rice
  • 1/2 cup dry white wine (optional)
  • 1 liter hot vegetable or chicken stock (kept warm in a pot)
  • 1/2 cup grated Parmesan
  • salt and pepper (to taste)
  • fresh parsley (to finish)
Instructions
  1. 1
    Heat the oil and 1 tablespoon of the butter in a wide pan over medium-high heat. Cook the mushrooms in a single layer without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more. Set aside.
  2. 2
    In the same pan, cook the onion in 1 tablespoon of butter over medium heat for 5 minutes until soft. Add the garlic for 1 minute.
  3. 3
    Add the rice and stir for 2 minutes until the edges turn translucent. Pour in the wine and let it bubble away.
  4. 4
    Add a ladle of hot stock and stir until absorbed. Continue adding stock a ladle at a time, stirring often, for about 18 to 20 minutes, until the rice is creamy and just tender with a slight bite.
  5. 5
    Stir in the mushrooms, the remaining butter and the Parmesan. Season to taste and rest for 2 minutes.
  6. 6
    Serve right away with parsley and extra cheese.
Note
Traditional Parmesan uses animal rennet, so check labels for vegetarian versions. Leftover risotto should be cooled quickly and refrigerated within an hour or two. Reheat until steaming hot.
Read it online: https://culinary-artisan.com/recipe/mushroom-risotto/