The first time I attempted making mushroom risotto, there was no doubt in my mind that I would screw it up somehow. Everyone said it was so easy to get wrong and make a gummy mess, but once I began mixing everything, it quickly became one of the most comforting things I have ever made. There was an aroma emanating from the kitchen, full of butter and rich flavors from the mushrooms, the shallots, the parmesan cheese, and the white wine. The risotto ended up being incredibly creamy, without the use of any cream.
Mushroom Risotto Recipe
I made this mushroom risotto when I had an idle evening, feeling very nostalgic for a nice home-cooked meal. And the smell that came from the kitchen… wow, it was amazing!
But, honestly, the first time I tried making risotto, I had some concerns. It seemed like the process was very complex and required special skills. However, this time I’ve realized how easy it is to make this delicious dish!
Step 1 – Start With Hot Stock
Take four cups of chicken stock and pour it into a medium saucepan. Boil it on medium-high heat.
Stock should be kept warm throughout the entire process because cold stock would shock the rice, resulting in an undesirable texture. Moreover, rice grains require consistent heat as they need to release starch for that creaminess we’re so familiar with.
Depending on the pot you’re using, you might even need additional stock since wide pots are characterized by a higher evaporation rate.
Step 2 – Prep Mushrooms & Shallots
For mushrooms, I used 10 ounces of shiitake mushrooms that were finely sliced. Actually, you may use any other type of mushrooms that you prefer and that you happen to have in your fridge at the moment.
Chop and finely slice two medium shallots.
Shallots make this recipe unique as they provide a milder and sweeter taste compared to regular onions. Moreover, while preparing ingredients, you’ll notice how aromatic your kitchen will become because of the mushrooms’ and shallots’ smells mixing.
However, if you cannot find shallots, feel free to substitute them with a sweet onion.
Step 3 – Cook the Shallots
In a Dutch oven, put:
- 2 tablespoons butter
- 2 tablespoons oil
Heat it on medium heat. Once the butter starts melting, put the finely chopped shallots into the saucepan.
Cook the shallots for about two minutes while stirring regularly, until they become fragrant and soft. Do not allow them to burn!
I guess I put a little bit more shallots since I’m obsessed with their taste, and there’s nothing wrong with that!
Step 4 – Add the Mushrooms
Now you need to throw all the slices of mushrooms directly into the saucepan and stir the mixture.
Cook it for about five to seven minutes until they become soft and change color.
Right now, the smell becomes absolutely overwhelming – rich and full of mushrooms’ aroma, along with shallots’ sweet fragrance.
Step 5 – Use the Proper Rice
As for the rice, you should definitely pick arborio or carnaroli rice. They both contain a large amount of starch, which is crucial for making risotto creamy and velvety.
So, take 1 cup of arborio rice (220 grams).
Add rice to the mushrooms and cook it for three to four minutes until the grains become slightly translucent.
Rice grains will absorb all of that flavor provided by mushrooms, shallots, oil, and butter. This is the main ingredient that contributes to the homemade risotto’s incredible flavor and texture.
Step 6 – Pour the Wine
Add:
- 1 cup dry white wine.
Right now, everything starts smelling incredibly bright and fresh due to the wine. Moreover, you’ll also notice that wine scrapes all that flavor that accumulated in the pot from the previous steps.
However, if you do not wish to use wine, just add stock with lemon juice.
Finally, you need to pour in:
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Wait for the wine to evaporate.
Step 7 – Slowly Add the Stock
Turn the temperature to medium-low and start pouring the warm stock gradually, half a cup at a time. Remember that you need to constantly stir the mixture while letting the rice soak up most of the stock before adding new liquid.
The key to making risotto is staying near the stove while constantly stirring, allowing the rice to slowly release its starch and thus creating a smooth texture.
The first ladle disappears very quickly because the rice is so thirsty!
Honestly speaking, even though it might seem boring, this process can be rather relaxing if you’re used to it.
By the way, the first time I made risotto, the temperature was set too high, and my rice lost most of the stock way too quickly. That is why, nowadays, I try to keep it closer to medium-low.
Step 8 – Add Parmesan Cheese
While stirring, grate:
- 1/2 cup Parmesan cheese (40 grams)
It is better to use freshly grated cheese that melts better. Using a rasp, I’ve obtained a fluffy cloud of cheese that melted perfectly into the mixture.
Moreover, there’s a possibility that I grated extra Parmesan since one simply cannot be too greedy with that cheese!
Step 9 – Keep Testing the Rice
Tasting the rice frequently towards the end is highly recommended because you should achieve its creamy texture.
If there’s a core left inside the grain, then you still need to cook your rice longer, adding additional portions of hot stock.
However, in my case, I ran out of hot stock as I used a larger pot, which resulted in a higher evaporation rate.
What is more, if your stock has run out totally, you may use warm water instead.
Step 10 – Finish Your Risotto
Now, when the rice is perfectly cooked, you need to turn off the heat and stir in your cheese. It will melt instantly into the mixture, giving the latter its creaminess.
Add:
- About 1 tablespoon chopped chives
Also, don’t forget extra chives and Parmesan for garnishing.
Conclusion
This risotto is incredibly rich, creamy, velvety, and flavorful due to a great amount of mushrooms’ aroma that dominates the dish.
The moment of adding cheese results in perfect texture and flavor. It becomes silky and looser than it was.
By the way, risotto must be served immediately when it’s ready, or it starts thickening again due to the starch contained in rice.
My first spoonful of the risotto was so good! The combination of flavors was incredible, as it included buttery mushrooms, creamy rice, salty Parmesan, and a tiny note of wine.
