Mushroom Risotto (2024)

Mushroom risotto is a classic Italian dish that is beloved by many for its rich and creamy texture, earthy flavors, and versatility. Whether you’re a vegetarian, a fan of Italian cuisine, or simply looking for a comforting and satisfying meal, mushroom risotto is one of the best rice dishes you can make! (And my favorite, don’t tell paella)

The Origins of Mushroom Risotto

Risotto, a staple dish in Italian cuisine, originated in Northern Italy in the 16th century. The dish is made by slowly cooking arborio rice in broth until it reaches a creamy consistency. While the traditional recipe calls for Parmigiano-Reggiano cheese and butter, mushroom risotto adds an extra layer of flavor with sautéed mushrooms.

Tips for Making the Perfect Mushroom Risotto

Making mushroom risotto may seem intimidating, but with the right techniques, it’s actually quite simple. Here are some key tips to making good risotto:

1. Use the right rice: Arborio rice is the best choice for risotto, as it’s high in starch and can absorb a lot of liquid without becoming mushy. Arborio rice is a short grain rice, which is needed for the starchiness that makes risotto creamy. If you use a long grain rice, such as jasmine, it will not work and will not be creamy. Opt for arborio or a short grain rice.
2. Use a flavorful broth: The broth you use will have a significant impact on the final flavor of your risotto. Choose a broth that’s rich and flavorful, such as homemade chicken or vegetable broth. I love chicken stock because it has a great flavor that isn’t overpowering. Vegetable stock is also great if you are wanting to make it vegetarian.
3. Sauté the mushrooms separately: To ensure that your mushrooms are cooked to perfection, sauté them separately in butter or oil before adding them to the risotto. If you cook them all in the same pot, the mushrooms will likely be mushy and water, instead of a delicious golden brown. Your risotto will also turn a gross brown color which isn’t that appetizing.
4. Add the broth gradually: Add the broth to the rice slowly, stirring constantly, to allow the rice to absorb the liquid gradually. This will help to create a creamy texture. If you add the broth all at once, you will not achieve a creamy risotto, and it will likely overcook.
5. Make sure to only add hot broth / stock. If you add cold or room temperature stock, then it will lead to uneven cooking of the rice grains and slow down the process.
6. Finish with butter and cheese: To add extra richness and flavor to your mushroom risotto, finish it off with a pat of butter and a generous sprinkle of Parmigiano-Reggiano cheese. If you are wanting to make it dairy free, then finish with some olive oil.

The Nutritional Benefits of Mushroom Risotto

Mushroom risotto is not only delicious but also has some nutritional benefits. Mushrooms are low in calories, fat-free, and high in fiber, making them a great addition to any healthy diet. Additionally, the arborio rice used in risotto is high in complex carbohydrates, which provide a steady source of energy and can help you feel full for longer. This is a hearty and delicious dish! If you finish with fat like butter and cheese, it will be savory and filling.

What protein should you pair with it:

My favorite proteins to pair with risotto are white proteins such as chicken, cornish game hens, scallops, halibut, and sea bass. These proteins won’t overpower the risotto, like a steak might.

Make sure to tag me in your risotto creations at @kellyscleankitchen on Instagram and TikTok!

Ingredients:

• olive oil
• 1 onion minced
• 6 garlic cloves minced
• salt to taste
• 1 cup white wine, I like Sauvignon blanc
• 1.5 cup arborio rice
• 1.5 quart to 2 quarts chicken stock
• 4 tbsp butter
• 1 lb crimini mushrooms, thinly sliced
• shredded parmesan cheese to taste
• parsley for garnish

Preparation:

STEP 1.

Prepare your pots – one pot for heating up hot stock and one for risotto. Heat your stock and set aside with a lid on it. In your risotto pot heat to medium heat, add olive oil, add onions and sweat, salt as you go. Once the onions are cooked through, around 5 minutes, add the garlic and cook another 2 minutes. Deglaze with the white wine and immediately add your rice. Begin stirring and let the rice soak up the wine.

STEP 2.

Once the rice soaks up the wine, add 1 ladles of hot chicken stock to the rice and stir continuously. Make sure the heat is on a medium to low simmer, not boiling. Boiling will result in uneven cooking. Risotto is a low and slow kind of process. Once all the liquid is soaked up by the rice continue the process by adding 2 more ladles and stirring. You will continue doing this until the rice is cooked through – around 30 minutes DONT RUSH IT! Make sure you salt as you go and taste the salt levels. You know the rice is done when it is slightly al dente but not raw – there will no longer be a bright white look to the rice like it had before.

STEP 3.

In a separate pan over medium heat, add olive oil. Saute the mushrooms. Let them sit on one side for 3 minutes, stir and cook another 3 minutes on the other side. Once they are browned, salt and saute until they are cooked through. Set aside.

STEP 4.

Turn the rice off the heat and stir in 3-4 tbsp of butter and mushrooms. Serve immediately and garnish with parsley.

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