A rustic mushroom risotto is a classic Italian dish made with Arborio rice, which is cooked slowly in broth until it becomes creamy and tender. The dish is typically flavored with sautéed mushrooms, onions, garlic, and white wine. Parmesan cheese and butter are often added at the end to give the risotto a rich, velvety texture and a savory, earthy flavor.
This mushroom risotto recipe goes “old school” with its traditional “stand and stir” technique. This approach may take a bit more time, but the results are well worth the effort. When making this recipe, don’t be tempted to substitute other forms of rice because they won’t deliver the coveted rich, creamy texture you’re after. Most groceries stores carry Arborio rice, or you can easily find it online.
More about Mushroom Risotto
To prepare a rustic mushroom risotto rice, you will start by sautéing sliced fresh mushrooms in a pan with some olive oil and butter until they are tender and lightly browned. You will then set the mushrooms aside and sauté finely chopped onions and garlic in the same pan until they are translucent.
Next, you will add Arborio rice to the pan and stir it around for a few minutes to toast it slightly. Then, you will begin adding warm broth to the pan, one ladleful at a time, stirring the rice continuously until each addition of broth is absorbed before adding the next. This slow and gentle process allows the rice to release its starches and create a creamy consistency.
As the rice cooks, you will add the sautéed mushrooms, along with a splash of white wine and some fresh thyme, to the pan. You will continue adding broth and stirring until the rice is tender but still slightly firm to the bite, a process that can take around 20-30 minutes.
Finally, you will stir in some grated Parmesan cheese and a few tablespoons of butter to give the risotto a rich, velvety texture. You can also add some freshly ground black pepper and chopped parsley for a touch of freshness and color. The end result is a creamy, comforting dish that showcases the earthy, savory flavors of mushrooms and pairs well with a variety of proteins or vegetables.
History
Risotto is a traditional Italian dish made with a specific short-grain type of rice called Arborio rice. It is a creamy, flavorful dish that is typically cooked with broth and various ingredients such as vegetables, seafood, meat, or cheese.
The preparation of risotto involves slowly cooking the rice in a flavorful broth, stirring constantly to release the starches in the rice and create a creamy, smooth texture. The slow cooking process allows the rice to absorb the flavors of the broth and any other ingredients that are added.
Typically, the base ingredients of a risotto include onion, garlic, and butter or olive oil, which are sautéed in a pan until they are softened. The Arborio rice is then added to the pan and cooked for a few minutes to coat the grains with the oil and toast them slightly. After that, the broth is gradually added to the rice, one ladleful at a time, stirring constantly and allowing each addition of broth to be fully absorbed before adding more.
Additional ingredients such as sautéed vegetables, seafood, or meat can be added to the risotto, along with fresh herbs, spices, and seasonings to give it flavor. Finally, the risotto is finished with a splash of wine and grated Parmesan cheese, which add depth and richness to the dish.
Risotto is a versatile dish that can be served as a main course or as a side dish, and it can be customized to suit a variety of tastes and preferences.
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Ingredients
- 4 cups chicken broth or vegetable broth, heated
- 1 tablespoon olive oil
- 3 tablespoon unsalted butter, divided
- 3 garlic cloves peeled and finely minced
- ½ medium yellow onion, finely chopped
- 4 oz. baby Portobello mushrooms, cleaned and sliced
- 4 oz. white mushrooms, cleaned and sliced
- 1 teaspoon dried thyme
- Sea salt and black pepper, to taste
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ cup Parmesan cheese, freshly grated
- 2 teaspoons fresh rosemary leaves, finely chopped
Extras/Substitutions
When it comes to making mushroom risotto, the best choices of mushrooms are those that have a meaty texture and a rich, earthy flavor that can stand up to the creamy rice. Here are some of the most popular mushroom varieties used in risotto:
- Porcini mushrooms: Porcini mushrooms are prized for their meaty texture and deep, earthy flavor. They have a slightly nutty and slightly sweet taste, and their strong flavor makes them a popular choice for risotto.
- Shiitake mushrooms: Shiitake mushrooms have a firm texture and a meaty, umami-rich flavor. They are commonly used in Japanese cuisine, but also work well in Italian dishes like risotto.
- Cremini mushrooms: Cremini mushrooms are similar in appearance to button mushrooms, but they have a richer flavor and firmer texture. They have a slightly nutty taste and work well in risotto because they hold their shape and texture during cooking.
- Oyster mushrooms: Oyster mushrooms have a delicate texture and a mild, nutty flavor that pairs well with the creamy rice in risotto. They also have a slightly sweet taste that complements the earthy flavors of other ingredients.
- Chanterelle mushrooms: Chanterelle mushrooms have a unique shape and a delicate, slightly fruity flavor. They have a firm texture and a nutty aroma, making them a popular choice for risotto and other Italian dishes.
Ultimately, the best mushrooms for risotto will depend on personal taste and availability. You can experiment with different types of mushrooms to find the ones that you prefer and create a risotto that suits your individual preferences.
Equipment
- Medium or large Saucepan
- Cutting board and sharp knife
- Large skillet
- Medium bowl
- Wooden spoon
Instructions
- In a medium saucepan, heat chicken stock or vegetable stock over medium heat until hot. Reduce to medium-low heat to simmer and keep warm.
- Add olive oil, one tablespoon butter, and garlic to a large, high-sided skillet. Turn heat to medium-high heat and sauté for approximately one minute, or until garlic softens.
- Add onion and sauté for 2 minutes before adding the sliced mushroom mixture and dried thyme. Cook until mushrooms soften and release liquid, approximately 4-5 minutes. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.
- Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until wine is completely absorbed.
- Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, approximately 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).
- Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir until thoroughly combined. Season with salt and black pepper, to taste.
- Transfer to a serving dish and garnish with additional Parmesan cheese and fresh rosemary, if desired. Serve immediately. Enjoy!
Pairs with (wine/drink)
With mushroom risotto as your main dish, the general rule of thumb is to choose a wine that complements the earthy, umami-rich flavors of the dish. Here are some wines that pair well with mushroom risotto:
- Sauvignon Blanc: Sauvignon Blanc is a light- to medium-bodied white wine with flavors of green apple, citrus, and grass. It pairs well with mushroom risotto because its crisp acidity helps balance the creaminess of the dish, and its herbal and grassy notes complement the earthy flavors of the mushrooms.
- Chardonnay: Chardonnay is a full-bodied white wine with flavors of apple, pear, and citrus, and often with notes of vanilla and oak from barrel aging. An unoaked or lightly oaked Chardonnay can be a good match for mushroom risotto because it has enough body to stand up to the dish, while its acidity helps balance the creaminess.
- Pinot Noir: Pinot Noir is a light- to medium-bodied red wine with a smooth, silky texture and flavors of red fruit, earth, and spice. It pairs well with mushroom risotto because it doesn’t overpower the dish, but its acidity helps cut through the creamy richness.
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Rustic Mushroom Risotto
A rustic mushroom risotto is a classic Italian dish made with Arborio rice, which is cooked slowly in broth until it becomes creamy and tender. The dish is typically flavored with sautéed mushrooms, onions, garlic, and white wine. Parmesan cheese and butter are often added at the end to give the risotto a rich, velvety texture and a savory, earthy flavor.
This mushroom risotto recipe goes “old school” with its traditional “stand and stir” technique. This approach may take a bit more time, but the results are well worth the effort. When making this recipe, don’t be tempted to substitute other forms of rice because they won’t deliver the coveted rich, creamy texture you’re after. Most groceries stores carry Arborio rice, or you can easily find it online (link included below).
Ingredients
- 4 cups chicken broth or vegetable broth, heated
- 1 tablespoon olive oil
- 3 tablespoon unsalted butter, divided
- 3 garlic cloves peeled and finely minced
- ½ medium yellow onion, finely chopped
- 4 oz. baby Portobello mushrooms, cleaned and sliced
- 4 oz. white mushrooms, cleaned and sliced
- 1 teaspoon dried thyme
- Sea salt and black pepper, to taste
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ cup Parmesan cheese, freshly grated
- 2 teaspoons fresh rosemary leaves, finely chopped
Instructions
- In a medium saucepan, heat chicken stock or vegetable stock over medium heat until hot. Reduce to medium-low heat to simmer and keep warm.
- Add olive oil, one tablespoon butter, and garlic to a large, high-sided skillet. Turn heat to medium-high heat and sauté for approximately one minute, or until garlic softens.
- Add onion and sauté for 2 minutes before adding the sliced mushroom mixture and dried thyme. Cook until mushrooms soften and release liquid, approximately 4-5 minutes. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.
- Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until wine is completely absorbed.
- Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, approximately 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).
- Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir until thoroughly combined. Season with salt and black pepper, to taste.
- Transfer to a serving dish and garnish with additional Parmesan cheese and fresh rosemary, if desired. Serve immediately. Enjoy!
Notes
With mushroom risotto as your main dish, the general rule of thumb is to choose a wine that complements the earthy, umami-rich flavors of the dish. Here are some wines that pair well with mushroom risotto:
- Sauvignon Blanc: Sauvignon Blanc is a light- to medium-bodied white wine with flavors of green apple, citrus, and grass. It pairs well with mushroom risotto because its crisp acidity helps balance the creaminess of the dish, and its herbal and grassy notes complement the earthy flavors of the mushrooms.
- Chardonnay: Chardonnay is a full-bodied white wine with flavors of apple, pear, and citrus, and often with notes of vanilla and oak from barrel aging. An unoaked or lightly oaked Chardonnay can be a good match for mushroom risotto because it has enough body to stand up to the dish, while its acidity helps balance the creaminess.
- Pinot Noir: Pinot Noir is a light- to medium-bodied red wine with a smooth, silky texture and flavors of red fruit, earth, and spice. It pairs well with mushroom risotto because it doesn't overpower the dish, but its acidity helps cut through the creamy richness.