Mushroom risotto

298
5 from 1 vote

Mushroom risotto

A classic Italian recipe full of traditional flavors
Servings 4
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

Instructions

  • Gather your ingredients
    ingredients gathered on the table
  • 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
    mushrooms sauteed
  • 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
    toasting of the 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
    toasted rice with sauteed mushrooms
  • 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
    risotto with added stock
  • 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
    risotto with added stock

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

Nutrition

Calories: 445kcal | Carbohydrates: 64g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1072mg | Potassium: 105mg | Fiber: 2g | Sugar: 2g | Vitamin A: 952IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 3mg

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