This mushroom risotto recipe goes old school with its traditional stand and stir technique. This approach may take a bit more time, but the results are well worth it!
Don’t be tempted to substitute other forms of rice when making this recipe because they won’t deliver the coveted rich, creamy texture you’re after. Most groceries stores carry Arborio or it can easily found online for those who prefer them over buying directly from an Italian specialty store that carries many different types and brands in order find what works best with their tastes.
Prep time: 15 minutes
Cook time: 35-40 minutes
Serves: 4-6 people
4 c. chicken or vegetable broth, heated
1 T. olive oil
3 T. unsalted butter, divided
3 cloves garlic, peeled and finely minced
½ medium yellow onion, finely chopped
4 oz. baby Portobello mushrooms, cleaned and sliced
4 oz. white mushrooms, cleaned and sliced
1 t. dried thyme
Sea salt and black pepper, to taste
1 c. Arborio rice
½ c. dry white wine
½ c. Parmesan cheese, freshly grated
2 t. fresh rosemary leaves, finely chopped
1. In a small saucepan, heat the chicken or vegetable broth until it is hot. Then turn the heat down to keep it warm.
2. Add one tablespoon of butter and two tablespoons of olive oil to a large, high-sided pan. Turn the stove on medium heat. Cook for about one minute, or until the garlic softens.
3. Add onion and sauté for 2 minutes before adding the sliced mushrooms and dried thyme. Cook until mushrooms soften and release liquid, approximately 4-5 minutes. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.
4. Put the pan back on the heat. Add more butter and add the Arborio rice. Stir until it is coated with butter, or about 1-2 minutes. Add white wine and stir for a while until it is completely absorbed by the rice.
5. Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, approximately 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).
6. Take the cooked pasta out of the pan. Then put in freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir. Season with salt and black pepper to taste.
7. Transfer your cooking to a serving dish. Add Parmesan cheese and fresh rosemary for extra flavor. Serve immediately. Enjoy!
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