Mushroom Risotto

An earthier version of the classic.

2-3 servings
40 minutes
Cook Well Official

Ingredients

Aromatic base

  • Mushrooms, chopped
    450 g1 lb
  • Cooking oil
    15 ga spoonful
  • Butter
    30 gtwo spoonfuls
  • Garlic, grated
    2
  • Onions, grated
    1/2

Rice & cooking liquid

  • Arborio rice
    200 g1 part
  • Broth, or water
    600-800 g~3 parts

Texture & seasoning adjusters

  • Parmigiano Reggiano, finely grated
    40 gthree spoonfuls
  • Butter, cold, cubed
    30 g2 spoonfuls
  • Salt
    to taste
  • Black Pepper
    to taste
  • Fresh thyme
    for garnish

Method

Step 1: Sauté the mushrooms

In a wide pan over high heat, add the cooking oil and mushrooms. until on all sides. Remove the mushrooms from the pan.

Step 2: Sauté the aromatics & toast the rice

Add 30 g of butter to the pan. Once melted, add in the grated onion and garlic (if you don't have a grater or microplane, finely mince them with a knife instead). for 1-2 minutes until softened and fragrant.

Add the rice and stir to coat the kernels in fat and lightly toast their exterior.

Step 3: Simmer the risotto

Add about 80% of the total broth you’re going to use (look at rice packaging for risotto ratios).

  • Alternatively, add enough broth to submerge the rice to start. You can add more and adjust the liquid at the end.

Bring to a , cover, and let cook undisturbed for 10 minutes.

  • Stir to ensure nothing is sticking, and add a bit more broth if necessary.

Simmer covered for 10 more minutes. Taste a rice kernel to make sure it is done to your liking, then turn off the heat.

Step 4: Adjust seasoning & texture

Stir in the remaining 30 g of butter and the grated parm. Add in more broth or water until the risotto is your desired consistency.

Season to taste with salt and pepper, then serve: add to a plate and top with the mushrooms and a sprinkle of parsley.

“Everyone should understand how to make risotto. Here’s a version with mushrooms, although other toppings or flavor profiles are welcome.”

Cook Well Official
Creator

Nutritional Information

entire recipe
Calories1378
193g
43g
55g

Show macros split into…

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Recommended: 3 servings

FAQ

What kind of broth should I use?

Chicken or vegetable broth work, but if you want to double down on the fungal flavor, try making a dehydrated-mushroom stock: simmer a variety of dehydrated mushrooms in water or veggie broth, along with any other aromatics of choice. Let it steep for 30 mins to an hour, then strain. (If you can’t find dried mushrooms, don’t bother: fresh mushrooms won’t impart quite enough flavor to make a difference).

What consistency should my risotto be?

Risotto can be made to many different consistencies.

General cooking timelines for rice doneness: Firm: ~15 min Tender: 15-20 min Soft: 20-25 min

When the rice has reached your desired toothsomeness, decide the final of the risotto by adding a bit more liquid to the pan to loosen it up, or evaporating some liquid to tighten it up:

Loose & pourable = Venetian style (more common). Compact & sticky = Piedmont/Milanese/Bolognese style.

Are there other types of rice I could use?

Arborio is widely available in U.S. supermarkets but Carnaroli or Vialone Nano rice are equally respected risotto options. In a pinch, Spanish Bomba rice (the kind used for making paella) can also work since it is a similarly starchy short-grain variety. Whatever rice you use, check the packaging for suggested rice:liquid ratios and adjust with cooking liquid as necessary. Long-grain rice is not starchy enough and won't create the right risotto consistency.