Mushroom Risotto
Yield: 7 servings
Calories: 360kcal
Creamy, velvety arborio rice slow-cooked with earthy sautéed mushrooms, shallots, and a splash of white wine, finished with Parmesan and butter for a rich, indulgent depth of flavor.
Ingredients
- 8 cups (1.9 L) vegetable stock, or broth
- 0.5 ounces (14 g) dried porcini mushrooms, or oyster mushrooms
- ¼ cup (60 ml) extra-virgin olive oil, divided
- 1 teaspoon (6 g) kosher salt, divided
- 8 ounces (227 g) brown mushrooms, washed, dried, ¼" thick slices
- 1 cup (143 g) yellow onions, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 2 cups (390 g) arborio rice
- ½ cup (120 ml) dry white wine, chardonnay, sauvignon blanc, or pinot grigio
- ¾ cup (91 g) parmesan cheese
- ⅛ teaspoon black pepper
- 1 tablespoon (3 g) chopped chives
Instructions
- Warm the Stock - In a large pot, heat the vegetable stock over medium-low heat until warmed to about 120 to 130ºF (49 to 54ºC), about 10 minutes.
- Soak the Dried Mushrooms - In a small bowl, soak the dried mushrooms covered in hot water until softened, about 5 minutes. Drain and then roughly chop.
- Cook the Mushrooms - Heat a separate Dutch oven or large saute pan with high sides over medium-high heat. Add 2 tablespoons of olive oil; once hot, add the chopped dried mushrooms and sliced brown mushrooms. Saute until tender, about 3 minutes. Add ½ teaspoon salt, stir, and cook for 1 minute. Transfer to a plate and set aside.
- Cook the Onions and Garlic - Heat the pan over medium heat and add 2 tablespoons of olive oil. Once hot, add the onions and garlic. Cook until soft and translucent, about 3 minutes.
- Toast the Rice - Add the rice, stir, and cook until the grains are coated with oil and lightly toasted, about 2 minutes.
- Add the Wine - Add the wine to the pan, stir until the liquid evaporates, about 1 to 2 minutes.
- Add the Stock - Add the warm stock, ½ cup at a time, stirring frequently. Add more once most of the liquid is absorbed. Continue adding the stock in ½ cup additions, stirring continuously until the rice is tender yet slightly chewy, about 25 to 30 minutes. The final result should be loose, separate grains that are creamy and suspended in the stock, with a pudding or oatmeal-like consistency. Not all of the stock may be used.
- Warm the Mushrooms - Add the mushrooms to the pan. Stir and cook until warm, about 1-2 minutes.
- Add the Cheese - Turn off the heat and stir in the Parmesan cheese, ½ teaspoon of salt, and black pepper. Season to taste.
- To Serve - Immediately serve garnished with extra Parmesan cheese and chives.
Notes
- Recipe Yield: 7 cups
- Serving Size: 1 cup
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: If not serving right away, the rice will continue to absorb the liquid and thicken further. Add more warm stock as needed right before serving to loosen.
- Make it Vegetarian: Look for vegetarian parmesan that does not contain animal rennet; instead, use microbial/vegetarian rennet.
Nutrition
Calories: 360kcal | Carbohydrates: 53g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 1583mg | Potassium: 244mg | Fiber: 2g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 3mg
Recipe Link