Mushroom Risotto
Mmmm… mushrooms!
There’s such a wonderful variety of sizes, shapes, colors and flavors. They are so versatile; you can use them in Soups, salads, Sauces, pasta, as a Side Dish or a Main Dish. Don’t you just love them? Ever since I can remember, I’ve always loved mushrooms and things haven’t changed.
The first time I tried Mushroom Risotto, it was love at first “bite”! I was dining at an upscale restaurant in New York City when I saw this dish on the menu. Being a mushroom lover, I just had to order it. As much as I anticipated a delicious meal, it actually exceeded my expectations… it was heavenly!
I never thought I’d ever try making it at home until a few years ago. Being disappointed many times and failing to find a great place that could make it properly, I decided to try making it myself. The first attempt wasn’t perfect; I overcooked it and instead of being creamy, it turned out to be mushy… yuck! This didn’t discourage me from trying to make it again and thankfully, my second time was a triumph! I was so pleased with my Mushroom Risotto results that it has become a regular food item on our kitchen menu.
Risotto is a great dish and this is a classic way to make it. I also have another risotto recipe using orzo pasta. It’s as creamy as this one and a good addition to your repertoire. Here’s my Veggie Orzo Risotto. Now, if you want to elevate your risottos with even more flavor, add some Duxelles which is a mushroom paste.
I know it takes time to cook and stirring constantly for over 20 minutes can be exhausting BUT in the end, this is such a lovely dish you will be proud to serve. Some chefs would say that it takes years to make a perfect risotto. I’d say it takes patience, accuracy, more patience and love. Just follow the steps, don’t rush anything and you will get an amazing Mushroom Risotto!
Bon Appétit!
Here are more delicious classic Italian recipes for you to try…
– Meat Manicotti
– Tiramisu
– Potato Gnocchi
– Italian Style Bruschetta
– Orzo alla Milanese
– Easy Cheesy Herb Pizza Dough
– Veal Ossobuco
and for even more pasta and pizza recipes, click on this link… Recipe Category • Pasta & Pizza
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Mushroom Risotto
Hover to scale
Ingredients
- 1/2 ounce dried porcini
- 1/4 cup butter
- 1 tbsp. olive oil tips & tricks
- 1 lb. mushrooms of your choice, (such as oysters, portabella, chanterelle, enoki, cremini, etc.)
- 1 tsp. ground Himalayan sea salt
- 1/2 tbsp. black truffle oil
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 cup shallots, finely chopped
- 1 1/2 cups Arborio rice (substitute carnaroli rice)
- 1/2 cup Marsala wine
- 5 cups low-sodium beef broth (substitute vegetable) Footnote
- 1/4 cup grated Parmesan cheese, plus more "shaved" for garnish
- 1/2 tbsp. fresh parsley, chopped tips & tricks
Directions
- Pour broth in a saucepan and keep it very warm (do not boil it) until needed.
- In a deep skillet over medium heat, add butter and oil. When it gets hot, add mushrooms and season with salt; sauté until soft. Halfway thru cooking, add truffle oil and season with freshly ground black pepper.
- When the mushrooms get soft, add shallots and sauté for 3 minutes.
- Add rice and stir 2 to 3 minutes to coat.
- Add wine and stir until the liquid is absorbed, about 1 ½ minutes.
- Add hot broth, ½ cup at a time and stir until the liquid is totally absorbed and the rice starts sticking to the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed.
- Stir in grated cheese and transfer the risotto to warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
Notes
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beau magnifique
Thank you Lynn! It’s very easy to make… perhaps next time we meet, I could make it so we can all enjoy together!