Mushroom Risotto
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(140)
Ingredients
4 servings
- 500g (1 lb) mushrooms (, sliced 3 mm / 1/8" thick (Note 1)
- 250g (1/2 lb) mushrooms (, quartered (Note 1)
- 3 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves (, minced)
- 1/2 tsp salt and pepper (, each)
- 1 tbsp butter
- 1 garlic clove (, minced)
- 2 eschallots / French onions (, finely chopped (or 1/2 onion)
- 1/4 cup dry white wine (Note 2)
- 1 1/4 cups arborio rice (, uncooked)
- 5 cups chicken broth/stock (, low sodium, warm (Note 3)
- 1/2 cup cream (, optional but recommended(Note 4)
- 2 tbsp (30g) butter (, optional (Note 4)
- 1/2 cup parmesan cheese (, finely grated)
- 1/2 tsp salt and pepper (, each)
- Finely chopped parsley or chives
- Parmesan (, freshly grated)
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Preparation
Step 1
Garlic Butter Mushrooms
Step 2
Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).
Step 3
Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.
Step 4
Repeat with remaining mushrooms, then remove.
Step 5
Risotto
Step 6
Turn heat down to medium. In the same pot, melt butter then add garlic and onion.
Step 7
Cook 2 minutes until onion is translucent but not golden.
Step 8
Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.
Step 9
Add rice and stir for 1 minute until semi translucent.
Step 10
Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).
Step 11
Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6).
Step 12
Finishes
Step 13
Add cream and butter, stir vigorously to make creamy.
Step 14
Stir in parmesan, salt and pepper.
Step 15
Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).
Step 16
Reheat remaining mushrooms (I microwave).
Step 17
Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)
Step 18
Garnish with parsley if using, and extra parmesan. Serve immediately!
Step 19
Save recipe for the next time?
