Mushroom risotto may not sound special, but it truly is a delicious and satisfying dish. You can make this quickly when you are hungry, or add more ingredients for a more complete meal.
Enjoy This Mushroom Risotto For A Decadent Meal
What do I need?
First, you should have camaroli or Japanese rice, as this will be ideal for the texture of risotto. However, you can also try Arborio rice, basmati, or pearl wheat if nothing else is available.
As for the mushrooms, any kind you like works, such as shiitake, cremini, maitake, or oyster. Just make sure you cut them small, into about 2-inch pieces.
The rest of the ingredients are mostly for seasoning. But don’t forget about the cheese! A risotto almost always will have Parmesan cheese, but you can add mozzarella or Swiss if you don’t have any.
The white wine in this dish is meant to create aroma and flavor, but you can substitute it for white vinegar, apple cider, or a bit of apple juice.
Use pepper, thyme, and cloves, but you can add other spices, like dill, basil, oregano, and tarragon.
When you start cooking, make sure you cook the rice and let it cook until it softens. This will be the longest part of the preparation. The whole process may take up to 30 minutes, but it is worth the wait, as the texture and flavors are phenomenal.
Remember to add enough water to make sure that the rice doesn’t dry out, as it is key for the risotto to achieve its texture. The mushrooms will only take a few minutes to cook, so do this toward the end.
Serve the risotto with Parmesan and the mushrooms on top. You can add a few more herbs on top, like tarragon or thyme.
You can have this as a main dish with a good piece of chicken or shrimp, or as a side dish for any meal.
Discover another healthy mushroom recipe here: Vegetarian Mushroom Stroganoff [Recipe]
Mushroom Risotto
Ingredients
- Risotto
1 tbsp kosher salt
6 tbsp extra virgin olive oil
1/2 large white onion, finely chopped
2 cups (256 g) camaroli
1 cup (240 ml) dry white wine
5 tbsp unsalted butter, cut into pieces
2 oz (56 g) parmesan, finely grated
- Assembly
1/4 cup (60 ml) extra virgin olive oil
1 lb mushroom, shiitake or cremini
ground peppercorn
kosher salt
5 cloves garlic, crushed
5 sprigs thyme
2 tbsp unsalted butter
1 oz (28 g) parmesan, finely grated
2 tbsp white wine vinegar
Directions
- Risotto
- Using a medium pot, combine 1 tbsp of salt with 10 cups (approx. 2.4 L) of water.
- Bring to boil then reduce heat to medium.
- Using a 6 quart (approx 5 L) dutch oven, heat oil over medium heat.
- Add onion and a pinch of salt.
- Cook, stirring frequently until onions are starting to soften, about 6-8 minutes.
- Add 1/2 cup (120 ml) of water.
- Stir frequently until water has evaporated and onion is sizzling in oil and soft, takes about 5 minutes.
- Add rice and stir well.
- Cook for 5 minutes, stirring frequently.
- Add wine and another pinch of salt.
- Bring to simmer and cook, stir every now and then until wine evaporates, about 2 minutes.
- Lower heat to medium.
- Add salted water to rice in 3/4 cup (180 ml) increments, stirring frequently, allowing rice to absorb the water fully before adding more.
- Cook for 25-30 minutes, stirring frequently until rice reaches al dente state and suspended in a creamy liquid.
- Start checking rice after 15 minutes after the first water addition, grains must be soft but not mushy. Be careful to not overcook.
- Remove from heat, add butter and stir until fully melted.
- Add parmesan gradually, stir until cheese melts and the liquid is creamy.
- Stir in more salted water as necessary. Taste and season with more salt.
- Assembly
- Heat oil in skillet until it’s shimmering.
- Add mushrooms, cook, tossing often until they’re starting to soften and release some liquids, takes about 3 minutes.
- Season with salt and pepper.
- Cook mushrooms, tossing frequently for 8-10 minutes, until they’re deeply brown and soft.
- Add thyme, garlic and butter.
- Cook for 3 minutes tossing occasionally until garlic is tender and butter is golden brown.
- Remove from heat then add vinegar.
- Toss again to coat, scrape browned bits and remove thyme.
- Serve in warm bowls, top with pepper and stir mushroom mixture over.
- Serve with parmesan cheese.
