The BEST Mushroom Risotto recipe you will make at home
Welcome to the ultimate guide for crafting the most exquisite Mushroom Risotto you'll ever taste from the comfort of your own kitchen! My tried-and-true recipe promises a creamy, flavorful delight that will elevate your culinary skills to new heights. Whether you're a seasoned chef or a beginner in the kitchen, this dish is sure to impress.
Made with earthy mushrooms, aromatic herbs, and creamy Arborio rice, our Mushroom Risotto is a celebration of flavor and texture. Each spoonful is a symphony of savory goodness that will tantalize your taste buds and leave you craving more. Follow along as I guide you through the step-by-step process of creating this masterpiece. From selecting the perfect mushrooms to make risotto at home, to achieving the ideal creamy consistency, we've got you covered. Say goodbye to bland, uninspired risotto and hello to a dish that will have your family and friends begging for seconds. This risotto has the perfect balance of mushrooms it is TOO good not to try!
So, roll up your sleeves, grab your ingredients, and get ready to embark on a culinary adventure. Get ready to experience the BEST Mushroom Risotto you will ever make at home!
Happy Cooking!
Servings: 3-4 servings
Prep Time: 10 mins
Cooking Time: 40-45 mins
Total Time: 1 hour
Ingredients:
1 cup arborio rice
4-4.5 cups broth; depending on the consistency you like
8 oz white mushrooms chopped into thin slices
8 oz bella mushrooms chopped into thin slices
1 tbsp butter
1.5 tbsp olive oil
1-2 tsp salt as per taste
1 tsp garlic powder
1 tsp chili flakes
1/4-1/2 tsp fresh black Pepper
2-3 chopped celery
1/2 cup shallots
3 oz cooking white wine
2-3 tbsp fresh parsley chopped
1/2 cup grated Parmesan cheese
Directions:
Put a saute pan on medium heat. Add butter and olive oil. Once warm, add the sliced mushrooms. Cook for 5-7 minutes, stirring it in frequent intervals. The mushrooms should release water and start reabsorbing it.
Once that happens add salt, pepper, garlic powder, and chili flakes. Saute for 4-5 minutes till they start to brown.
Once the mushrooms are browned well, take out about 1/2 of them and keep them aside.
Add the celery and cook for 3-4 minutes. Once cooked, add them to a food processor with some broth and blend.
Add the pureed mixture with the remaining stock to a saucepan on medium heat and bring it to a boil. Reduce the heat to low and keep it on a low simmer.
In the same saute pan add the shallots and cook for 3-4 minutes, until translucent.
Add the arborio rice and cook for 2-3 minutes, stirring it till coated well.
Add the white wine with 1/2 cup of the stock. Keep stirring until the liquid is almost completely absorbed, adding more stock in 1/2-3/4th cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Add more stock only when all the liquid is absorbed.
Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still has a bite (a bit more than al-dente), about 20-25 minutes
When the rice is almost cooked through add the saved mushrooms and the last 1 cup of stock. Mix it all together and keep cooking it.
Add the parsley, parmesan and salt if needed. Mix it in and cook till the consistency you like.
Serve warm with garnished with Parmesan cheese and herbs.
Notes/Tips:
Use freshly cracked black pepper if possible.
Be sure to keep stirring in intervals so that the rice does not stick.
The wine cooks off. You won’t taste it but it helps balance the flavors. Replacements for the cooking white wine- use apple cider vinegar or white wine vinegar or half the amount of white wine.
Keeping the stock on a low simmer helps the rice cook evenly and prevents slowing down the cooking process.
Do not overcook the rice or it can become very mushy.
Keep the heat on low-medium throughout the cooking process.
Depending on the color of the stock, your risotto color may be lighter/darker.
Vegan- Use olive oil instead of butter. Use any vegan cheese you like.
