Description
Mushroom Risotto
Made with Arborio rice, sautéed shallots, earthy baby Bella mushrooms, and a hint of white wine, this risotto offers a delightful nuttiness complemented by Parmesan cheese and butter. It’s the perfect dish to impress your guests at a dinner party or enjoy on a cozy night in!
1 cup Arborio rice
¼ cup shallots, finely diced
1 tbsp olive oil
2 tbsp butter
¼ cup Parmesan cheese, shredded
¼ cup white wine
4 cups chicken stock
1 cup baby Bella mushrooms, sliced
1 tbsp fresh parsley, chopped
Directions:
1. Heat olive oil, add shallots, and cook until translucent.
2. Add rice and mushrooms, stir to coat with oil.
3. Pour in white wine, cook until absorbed.
4. Gradually add stock, stirring until absorbed. Cook until rice is al dente.
5. Add butter and Parmesan, mix well.
Prep Time: 10 mins
Kcal: 390
Step-by-Step Guide
1. Prepare Your Ingredients: Finely dice the shallots, slice the mushrooms, shred the Parmesan, and measure out all other ingredients. Keep the chicken stock warm in a separate saucepan over low heat.
2. Sauté the Aromatics: In a large, heavy-bottomed pan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced shallots and cook for 3-4 minutes, stirring frequently, until they are soft and translucent.
3. Toast the Rice and Mushrooms: Add the Arborio rice and sliced baby Bella mushrooms to the pan. Stir constantly for 2-3 minutes until the rice is lightly toasted and the mushrooms begin to soften.
4. Deglaze with Wine: Pour in the 1/4 cup of white wine. Stir continuously until the wine is completely absorbed by the rice.
5. Add the Stock: Begin adding the warm chicken stock, one ladleful (about 1/2 cup) at a time. Stir frequently and allow the liquid to be fully absorbed before adding the next ladleful. This process should take 18-22 minutes.
6. Finish the Risotto: Once the rice is creamy and al dente (tender with a slight bite), remove the pan from the heat. Stir in the 2 tablespoons of butter and the 1/4 cup of shredded Parmesan cheese until fully incorporated and creamy.
7. Garnish and Serve: Stir in the chopped fresh parsley for a burst of color and freshness. Serve immediately.
Serving Suggestions
This rich mushroom risotto is a star on its own but can be elevated with simple pairings. Serve it as a luxurious main course with a side of crisp green salad dressed with a light vinaigrette to cut through the richness. For a protein-packed meal, top with grilled chicken, seared scallops, or a simple lemon-herb baked salmon fillet. A glass of the same dry white wine used in cooking makes for a perfect pairing.
How-to Summary
Sauté shallots, then toast rice and mushrooms. Deglaze with white wine. Gradually add warm stock, stirring until absorbed after each addition. Finish by stirring in butter and Parmesan off the heat for a creamy texture.
Frequently Asked Questions
Can I use a different type of rice?
Arborio rice is essential for authentic risotto. Its high starch content creates the signature creamy texture. Substitutes like Carnaroli or Vialone Nano are also suitable, but long-grain rice will not work.
What if I don’t have white wine?
You can substitute with an equal amount of additional warm chicken stock. For acidity, add a teaspoon of fresh lemon juice at the end of cooking.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of stock or water to loosen the texture.
Is there a vegetarian version?
Yes, simply replace the chicken stock with a high-quality vegetable stock to make a delicious vegetarian mushroom risotto.
Why is my risotto gummy or mushy?
This is typically caused by adding stock too quickly or using stock that is too cold, which doesn’t allow for proper starch release and absorption. Always add warm stock gradually.
Common Mistakes to Avoid
- Using cold stock, which shocks the rice and stops the cooking process.
- Adding all the liquid at once instead of gradually.
- Stirring infrequently, which can lead to sticking, or stirring too aggressively, which can break the rice grains.
- Overcooking the rice until it becomes soft and mushy instead of al dente.
- Adding the Parmesan cheese while the pan is still on high heat, which can cause it to clump or become oily.
Conclusion
Mastering this classic mushroom risotto is a rewarding culinary achievement. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that is both comforting and elegant. Its creamy texture, earthy mushroom flavor, and rich Parmesan finish make it a versatile centerpiece for any occasion, from a weeknight dinner to a special gathering with friends.