|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This mushroom risotto recipe is one of the most delicious variations on the basic risotto recipe. This risotto is simply made with sauteed mushrooms, shallots, a touch of white wine, and arborio rice with some fresh parmesan cheese. But, the real magic comes from using mushroom stock, although vegetable stock can be substituted. You can find mushroom stock base in the supermarket or online. You can also make it yourself by simmering mushrooms, with or without celery, carrot, and onion.
The risotto method is a technique that involves stirring hot stock into the uncooked rice, a ladleful at a time, and cooking slowly as the stock is absorbed. This releases the rice's starches, making a creamy, velvety dish without using any cream. Making risotto is a time-intensive process, but done right, you will be richly rewarded with a wonderful dish.
Mushroom risotto is the perfect accompaniment for baked or roast chicken, pork roast, shrimp, or pan-fried fish. Or, make it into a complete one meal dish, and jazz up your risotto with some of the variations we've listed below the recipe.
Click Play to See This Classic Mushroom Risotto Come Together
"The risotto recipe worked perfectly. I used mushroom stock, which made it darker, but the flavor was great. It was creamy and the rice had excellent texture. I added an extra 1/2 cup of stock. Though prep time’s short, the risotto has to be stirred constantly, so plan on 30 to 40 minutes active time." —Diana Rattray
1 quart mushroom stock (or vegetable stock or chicken stock)
4 tablespoons unsalted butter, divided
1 cup fresh mushrooms, sliced
1 tablespoon vegetable oil
1 medium shallot (or small onion), chopped (about 1/2 cup)
1 1/2 cups arborio rice
1/2 cup white wine
1/4 cup grated Parmesan cheese
1 tablespoon Italian parsley, chopped
Kosher salt, to taste
Gather the ingredients.
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
Melt 1 tablespoon of the butter in a sauté pan and sauté the sliced mushrooms until they're soft. Remove from heat and set aside.
In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until it is slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma, but don't let the rice turn brown.
Add the wine and cook while stirring until the liquid is fully absorbed.
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Note: It's important to stir constantly to prevent scorching, especially while the hot stock gets absorbed, and to add the next ladle as soon as the rice is almost dry.
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. When you're down to your last few ladles of stock, add the cooked mushrooms.
If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.
Stir in the remaining 2 tablespoons butter, the Parmesan cheese, and the parsley and season to taste with kosher salt.
- Risotto turns glutinous if held for too long, so you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.
- Add steamed vegetables to the risotto, such as 1 cup of steamed peas or chopped steamed asparagus, or diced cooked carrots.
- Add some cooked shrimp, shredded or chopped cooked chicken, or diced ham when adding the mushrooms.
- Add about 1/4 cup of mixed fresh herbs, such as parsley, chives, and marjoram or oregano.
How To Store
- Refrigerate leftover risotto in a covered container for up to 2 days.
- Mushroom Risotto can also be frozen for later use. Make sure to completely cool the risotto and place it in a freezer-safe container before putting it in the freezer. Then, when you get the craving for risotto, just defrost it overnight in the fridge, and reheat.
How To Reheat Leftover Risotto
In a saucepan over medium heat, add about 1/4 cup of broth or water for each cup of risotto you will be reheating. Bring the broth or water to a boil. Add the risotto and cook, stirring, until the rice is hot. If it is too dry, add a little more broth or water.
What Rice Is Best for Risotto?
Arborio rice is a good choice, and it is readily available. Carnaroli rice and Vialone Nano are excellent alternatives.