A creamy, mushroom risotto fully loaded with garlicky, buttery mushrooms stirred through the risotto and piled on top, it’s completely and utterly mouthwateringly delicious.
This risotto recipe is intended to be one that uses ordinary mushrooms, rather than hunting down exotic wild or Asian mushrooms, or using dried mushrooms which have a more intense mushroom flavour.
This recipe is based around a rather large volume of either white of mushrooms!
Other than the mushrooms, there’s nothing unusual in this recipe. It’s more about cooking technique (trust me, risotto is simple!).
INGREDIENTS
Mushrooms
500g mushrooms, sliced 3mm
250g (1mushrooms , quartered (Note 1)
3 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt and pepper
Risotto
1 tbsp butter
1 garlic clove , minced
2 eschallots / French onions, finely chopped (or 1/2 onion)
1/4 cup dry white wine
1 1/4 cups arborio rice
5 cups chicken broth/stock
Finishes
1/2 cup cream, optional ( I haven't use in this recipe),
2 tbsp (30g) butter, optional
1/2 cup parmesan cheese , finely grated
1/2 tsp salt and pepper, each
Serving
Finely chopped parsley or chives
Parmesan, freshly grated
INSTRUCTIONS
Add 1 tbsp oil and half the butter in a large heavy based pot over high heat. Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).
Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.
Repeat with remaining mushrooms, then remove.
Turn heat down to medium. In the same pot, melt butter then add garlic and onion.
Cook 2 minutes until onion is translucent but not golden.
Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.
Add rice and stir for 1 minute until semi translucent.
Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).
Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) – no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6).
Add cream and butter, stir vigorously to make creamy.
Stir in parmesan, salt and pepper.
Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy.
Add remaining mushrooms
Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)
Garnish with parsley if using, and extra parmesan. Serve immediately
Recipe Notes:1. Mushrooms – just ordinary mushrooms, either white / button mushrooms or Swiss Brown/Cremini mushrooms.2. White wine adds complexity and depth of flavour. Any white wine will do here.Can’t consume alcohol? Substitute with more chicken stock.3. Adding hot stock/broth slowly 4. Cream and extra butter for finishing – these are optional. The cream and butter adds extra richness for finishing (cream also makes risotto white). Still incredible without! 5. Leftovers – will keep 3 to 4 days in the fridge. Reheat in microwave with a splash of milk and mix well to make it creamy again!
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