Simple Homemade Mushroom Risotto recipe

Simple Homemade Mushroom Risotto recipe
Image by Valter Cirillo from Pixabay

Knowing what your rice needs and when it needs it is essential, and this ability improves over time. However, the following advice will help you get going in the correct direction.

1. Use hot stock first

Get your stock warm in another pan over medium heat as you begin to prepare your risotto. Each time you add hot stock to the rice, it will assist prevent the temperature from falling. Additionally, the texture of your risotto will be better the quicker your rice absorbs the liquid.

2. Continue stirring only.

Although it's not particularly enjoyable, you must keep going. The most popular type of rice for risotto, arborio, is particularly starchy, which raises the risk of burning. Even a brief absence can cause your rice to start to stick (and burn).

3. Use quality cheese.

You're likely anticipating a delicious lunch since you're making risotto. Therefore, you merit GOOD cheese that Queen Ina would deem acceptable. The flavour of freshly grated Parmesan will be 1,000 times superior to that of imitation pre-grated cheese. Believe me.

Additionally, don't be afraid to try new things. Parmesan is traditional, although asiago or Gruyère would also be outstanding.

Ingredients for Mushroom Risotto

  • 1L low-sodium chicken or vegetable stock
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 tbsp. butter
  • 2 cloves garlic, crushed
  • 450 g button mushrooms, sliced
  • 1 bay leaf
  • 4 sprigs thyme, leaves removed
  • salt
  • Freshly ground black pepper
  • 400 g arborio rice
  • 120 ml white wine
  • 100 g freshly grated Parmesan
  • 3/4 c. frozen peas, thawed
  • 2 tbsp. chopped fresh parsley

Directions for cooking Mushroom Risotto

Step 1

Bring chicken stock to a simmer in a medium saucepan over medium heat. Low-heat setting.

Step 2

Heat oil in a big saucepan or Dutch oven. Cook the onion for about 5 minutes, stirring frequently, until transparent. Add 1 tablespoon butter, the bay leaf, thyme, and the mushrooms. Add salt and pepper after cooking the mushrooms for another 4 minutes or so, or until they are soft and brown. Taking the mixture out of the saucepan.

Step 3

While swiftly stirring, add the arborio rice to the pot with the remaining tablespoon of butter. Cook for about 2 minutes, or until the grains are thoroughly coated and beginning to smell toasty. Cook the mixture after adding the wine until it has mostly evaporated.

Step 4

Add around 240 ml of heated stock with a ladle. Cook the rice until it has soaked up the liquid mostly, stirring frequently. Continue to add the remaining stock, roughly 240ml at a time, letting the rice absorb each addition before adding more. The risotto should be al dente and creamy, not mushy, so stir frequently while cooking. (You may not require the entire stock.)

Step 5

Reintroduce the mushroom mixture to the rice.

Step 6

Stir in the peas and Parmesan before adding the parsley garnish. Serve hot.