Mushroom risotto

Name: Mushroom risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1/2 cup Arborio rice; 2 8oz tubs of mushrooms (I used portobella and oyster); 4 cups vegetable or chicken stock, unsalted, warmed; 1/2 cup dry white wine (I used Pinot Grigio); 1 tbsp rubbed sage; 2 garlic cloves, chopped; 4 tbsp unsalted butter (plus more for "mantecare"); 1/3 cup grated Parmiggiano Reggiano cheese; Salt & pepper to taste

Risotto plated in clay bowl with cloth and fresh mushrooms

5 from 1 vote

A classic Italian recipe full of traditional flavors

Servings

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Equipment

Large saucepan
cutting board
chef's knife

Ingredients

1 1/2 cup Arborio rice
2 8oz tubs of mushrooms I used portobella and oyster
4 cups vegetable or chicken stock, unsalted, warmed
1/2 cup dry white wine I used Pinot Grigio
1 tbsp rubbed sage
2 garlic cloves, chopped
4 tbsp unsalted butter plus more for "mantecare"
1/3 cup grated Parmiggiano Reggiano cheese
Salt & pepper to taste

US Customary – Metric

Instructions

Gather your ingredients
Clean the mushrooms and slice them. Lightly sautee them with 2 tbsp of butter and some salt and pepper and sage.
2 8oz tubs of mushrooms, 4 tbsp unsalted butter, Salt & pepper to taste, 1 tbsp rubbed sage
In a large sautee pan, melt the remaining butter and add the garlic cloves. Add the rice and toast for a couple of minutes at medium heat
2 garlic cloves, chopped, 4 tbsp unsalted butter, 1 1/2 cup Arborio rice
Add the wine and allow to evaporate a bit, then reduce the heat to medium low and add the mushrooms. Stir and combine
1/2 cup dry white wine
Start adding the warmed stock, one ladle at the time and stir. Add some salt, pepper, sage and taste the rice
4 cups vegetable or chicken stock, unsalted, warmed
Cook the rice according to the package instructions but make sure that you keep adding the stock as the rice will keep absorbing it. Cook till “al dente”
At the very end, add additional butter to make the risotto creamier (mantecato=creamy) and adjust the amount of salt, as needed. Serve with a generous sprinkle of freshly grated Parmiggiano cheese
1/3 cup grated Parmiggiano Reggiano cheese

Notes

For additional mushroom flavor, you can rehydrate dried mushrooms.

Just add 1/2 cup of dried mushrooms to 1 1/2 cup of hot water. Allow to rehydrate for at least 15 minutes. Drain and squeeze. Chop the mushrooms and add them to the risotto, preferably before the half way cooking point. You can use the mushroom water for the risotto: adjust the ratio of the stock and add the infused water for about 1/3 of the total amount of liquid that will be required. I love to use dried mushrooms for flavor and I picked my dried lobster mushrooms at my local farmers market.

If you can’t find Arborio rice, you can substitute with regular short grain rice or parboiled. Keep in mind that parboiled will cook faster and will require less liquid. You can add 3 generous tablespoons of room temperature cream cheese to achieve the creamy texture of “risotto mantecato”

Author: Rebecca

Calories: 445kcal

Course: Main Course

Cuisine: Italian

Keyword: mushroom antipasto, mushroom recipe, mushroom risotto, mushroom risotto recipe, risotto, risotto recipe

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