How to Make Creamy Mushroom Risotto
Risotto is one of those dishes that seems intimidating to make, but it’s actually quite simple and rewarding. All you need is some patience and a good stirring arm, and you’ll end up with a creamy, comforting, and delicious meal.
Risotto is a traditional Italian dish made with short-grain rice that is cooked slowly in broth until it becomes creamy and tender. The key to making a good risotto is to use the right type of rice, such as Arborio, Carnaroli, or Vialone Nano, which have a high starch content that releases as you stir and creates the creamy texture.
Another important factor is to use warm broth and add it gradually to the rice, stirring constantly until each addition is absorbed. This way, the rice cooks evenly and absorbs the flavour of the broth. You can use any kind of broth you like, such as chicken, vegetable, beef, or mushroom.
One of my favourite variations of risotto is mushroom risotto, which features a mix of portobello and white mushrooms that add a rich and earthy flavour to the dish. I also like to add some shallots, white wine, butter, cheese, and chives for extra flavour and freshness.
Mushroom risotto is a great dish to serve as a main course or as a side dish with grilled meats or chicken. It’s also vegetarian-friendly if you use vegetable broth instead of chicken broth. It’s a cosy and satisfying dish that’s perfect for any occasion.
Here’s how to make creamy mushroom risotto in a few easy steps:
Ingredients:
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 tablespoons butter
- 3 tablespoons chives, finely chopped
- 1/3 cup Parmesan cheese, freshly grated
- Salt and pepper to taste
Directions:
- In a saucepan, warm the broth over low heat.
- In a large skillet over medium-high heat, heat 2 tablespoons of oil and sauté the mushrooms until soft, about 10 minutes. Season with salt and pepper and set aside.
- In a large pot over medium heat, heat the remaining oil and cook the shallots until tender, about 5 minutes. Add the rice and stir to coat with the oil. Cook for 2 minutes, then add the wine and simmer until absorbed, stirring constantly.
- Add 1/2 cup of broth to the rice and stir until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, until the rice is creamy and al dente, about 20 to 25 minutes.
- Stir in the butter, cheese, chives, and mushrooms. Season with salt and pepper to taste. Serve hot with more cheese if desired.
Enjoy your creamy mushroom risotto and let me know how it turned out in the comments below!
