Mushroom Risotto
A risotto framework that can be switched up to feature different star ingredients.
Everyone should understand how to make risotto — Here’s a version with mushrooms, although other toppings or flavor profiles are welcome.
This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Ingredients
Aromatic base
- mushrooms, chopped450 g1 lb
- cooking oil15 ga spoonful
- butter30 gtwo spoonfuls
- garlic, grated2
- onions, grated1/2
Rice & cooking liquid
- arborio rice200 g1 part
- broth, or water600-800 g~3 parts
Texture & seasoning adjusters
- parmigiano reggiano, finely grated40 gthree spoonfuls
- butter, cold, cubed30 g2 spoonfuls
- saltto taste
- black pepperto taste
- parsley, choppedfor garnish
Method
Step 1: Sauté the mushrooms
In a wide pan over high heat, add the cooking oil and mushrooms. until browned on all sides. Remove the mushrooms from the pan.
Step 2: Sauté the aromatics & toast the rice
Add 30 g of butter to the pan. Once melted, add in the grated onion and garlic (if you don't have a grater or microplane, finely mince them with a knife instead). for 1-2 minutes until softened and fragrant. and saute for 1-2 minutes until fragrant.
Add the rice and stir to coat the kernels in fat and lightly toast their exterior.
Step 3: Simmer the risotto
Add about 80% of the total broth you’re going to use (look at rice packaging for risotto ratios).
- Alternatively, add enough broth to submerge the rice to start. You can add more and adjust the liquid at the end.
Bring to a , cover, and let cook undisturbed for 10 minutes.
- Stir to ensure nothing is sticking, and add a bit more broth if necessary.
Simmer covered for 10 more minutes. Taste a rice kernel to make sure it is done to your liking, then turn off the heat.
Step 4: Adjust seasoning & texture
Stir in the remaining 30 g of butter and the grated parm. Add in more broth or water until the risotto is your desired consistency.
Season to taste with salt and pepper, then serve: add to a plate and top with the sautéed mushrooms and a sprinkle of parsley.
