Mushroom Risotto
Mmmm… mushrooms 🍄! Don’t you just love them? Ever since I can remember, I’ve always loved mushrooms and things haven’t changed. There’s such a wonderful variety of sizes, shapes, colors and flavors. They’re so versatile; you can use them in soups, salads, sauces, pasta, or a as a side dish.
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 recipe is a classic way to make it. I also have another risotto recipe using orzo pasta instead of rice 🍚. 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
– Spaghetti alla Carbonara
– 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 pink salt
- 1/2 tbsp. black truffle oil (real stuff)
- 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!