![Mushroom Risotto](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F92b29ab6faf79cf5fbcb2527a729403174e3d835-3543x3543.jpg&w=3840&q=75)
Mushroom Risotto
A risotto framework that can be switched up to feature different star ingredients.
![Keith McBrayer](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F5bf6e245a450ab81e7fcbc21a97cab2ff5049f56-2394x2394.png&w=256&q=75)
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](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F5bf6e245a450ab81e7fcbc21a97cab2ff5049f56-2394x2394.png&w=256&q=75)
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.
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