mushroom risotto

creamy, hearty and earthy; you’ll want to lick the plate

Tips

what type of rice should i use?

Arborio is a specific type of short-grain rice. It is specifically used to make risotto because it was a delicate creamy texture when cooked. You should not substitute any traditional rice. Arborio can be found in most grocery stores in the rice section.

how to make risotto

Unlike traditional rice, you continuously feed broth to your risotto. Adding cool liquid would shock the risotto, and drop the temperature. This is why you need a stockpot of warm broth going while cooking your risotto. After each addition is about absorbed you add more, repeating until rice is cooked. Be sure the stockpot with broth is not boiling, this can cause your broth to evaporate, leaving you with less than you need to finish the dish.

mushroom risotto

Preparation Time: 15minutes | Cook Time: 30 minutes | Serving size: 4 people

Gather

• 6 cups vegetable broth 
• ½ ounce dried chanterelle or porcini mushrooms
• 5 tablespoons butter 
• 8 ounces baby bella mushrooms, sliced
• 2 portobello caps, sliced 
• 1 cup shiitake mushrooms, diced (measure whole, then chop) 
• 6 cloves garlic, minced 
• 2 shallots, finely diced
• 2 teaspoons dried thyme 
• Salt
• Pepper 
• 1½ cup Arborio rice (Note: Do not substitute any other rice.)
• ¾ cup white wine, dry 
• ⅔ cup grated Parmesan, plus more for garnish

Follow

1. In a large stock pot (big enough to hold 10 cups of liquid), add vegetable broth, 2 cups of water and dried mushrooms. Turn to medium heat, bring to a boil and then immediately reduce heat to medium, medium-low. Steam should be coming off the top of the liquid but not boiling. Keep the broth warm until your risotto is done.
2. In a separate pot or large skillet with a lip, add 3 tablespoons of butter, baby bella, portobello and shiitake mushrooms. Saute over medium heat until tender, 3-5 minutes.  Add garlic, shallots, thyme, and season generously with salt and pepper. Saute until fragrant, an additional 2-3 minutes. 
3. Add rice and wine, stirring constantly until the wine is absorbed. Ladle in ½ to 1 cup of broth from your stock pot into the rice. Stir occasionally and let cook until absorbed. Continue to add 1 cup of warm broth at a time, until rice is tender. This will take between 15 to 20 minutes and  5½ to 6 cups of liquid. Be sure to generously stir after each liquid addition. Taste your risotto for doneness and seasoning level. Add salt and pepper as needed.
4. After the last addition of broth is absorbed, remove the risotto from heat. Risotto is done when rice is al dente. Add the remaining 2 tablespoons of butter and Parmesan cheese.