This mushroom risotto is such a treat. It tastes as sophisticated as the name sounds. And if you're in the mood to slow down for a bit, grab your favorite drink, put on good music, and enjoy some leisurely cooking, you’re going to love this one.
For the most part, I make this risotto the way most people do, with one exception. I don't use wine. To make up for the resulting lack of acidity, I add a little squeeze of lemon as a finishing touch. Very unconventional, controversial even, but it works great.
My recipe is perfect for anyone who either doesn’t have wine at home when cooking, generally avoids alcohol, or doesn’t consume it for dietary, health, or religious reasons.
That said, even if you normally use wine in your risotto, this version is still worth trying. The small amount of lemon adds just enough brightness to make the taste more balanced. The risotto doesn't end up tasting lemony. And chances are, you won’t even miss the wine.
As for the method, it’s simple to follow, but it does require a little time and hands-on cooking.
I start by cooking the sliced mushrooms until they’re nice and golden, then set them aside. In the same pan, I sauté the onion with a few diced mushrooms to build the flavor base. Then I add the garlic, thyme, and Arborio rice.
Once the rice is lightly toasted, the broth goes in gradually, about a cup at a time. I let the rice absorb each addition before pouring in the next, and keep going until the rice is cooked right and creamy. Near the end, I add the white pepper and lemon juice, then the browned mushrooms along with some butter.
The overall cooking takes a bit of time, but the result is every bit worth the effort.
Pre-cooking notes and tips
- The main flavor of this risotto comes down to two things: the mushrooms and the chicken broth/stock. Homemade broth is hard to beat, but a good-quality store-bought one will work fine. I recommend using low-sodium broth. If you’re using regular broth, or your homemade broth is already well-salted, replace one-third of the broth with water. Also, in this case, leave out the added salt called for in the recipe. Once the risotto is ready, taste it and adjust salt if needed.
- You can use vegetable broth instead. Some people use beef broth, but I haven’t tried it in this recipe, so I can’t speak to the result.
- If you’re wondering whether you can make broth using a chicken bouillon cube or paste, you can. I just wouldn’t use the full amount recommended on the label. For example, if the label says to use 1 teaspoon of bouillon for 1 cup of broth, I’d use about ⅔ teaspoon instead. When I tested the recipe with bouillon, I found the flavor came through more strongly than I expected. So bouillon wouldn’t be my first choice, but if that’s what you have, use less. Once you’ve added all the broth, taste the risotto. If you think it needs more of that brothy flavor, dissolve a little more bouillon in a small amount of water and add it in. You can always add more, but there’s no way to take that strong bouillon flavor back out.
- I use cremini/brown mushrooms because I’m partial to their flavor. White/ button mushrooms will give you a more delicate, less earthy flavor. Portobello, oyster, shiitake, and porcini are all options too, though each has its own flavor, so naturally the risotto will taste different depending on what you use. You could even combine a few types. Whatever you choose, keep the total amount of mushrooms about the same by weight, and cut them into similar-sized pieces so they cook evenly. Canned mushrooms are a big no-no.
- It might seem like a lot of mushrooms going into the recipe, but they shrink quite a bit as they cook. Also, I like a pronounced mushroom flavor. If you prefer it to be more subtle, feel free to reduce the quantity.
- Use a large, wide pan or skillet for this recipe. You need a nice surface area for the broth to evaporate as the rice cooks. In a deep pot, the broth takes longer to cook off, so you'll be spending a lot more time stirring. Also, a full cup of broth will be too much at once. You’ll have to add it in smaller amounts.
- You can use ground black pepper instead of white pepper. I prefer the latter for its earthiness, which complements the mushroom flavor.
- Freshly grated Parmesan is way better than the pre-shredded option you find in stores. I know convenience matters, but if you can, grate a block of cheese.
- I use unsalted butter so I can control the amount of salt in the dish. If you only have salted butter, omit the added salt and adjust later if needed.
- Parsley is just for a pop of color and isn’t necessary at all, so you can easily skip it.
- I’ve only ever used Arborio rice for risottos, like in my ground beef risotto as well. But from what I’ve read, Carnaroli and Vialone Nano can also be used. Do not wash the rice before using it. The starch is what makes the dish creamy, and washing the rice will remove some of that starch from the surface.
Serving ideas
This mushroom risotto is perfect as a standalone dish, but you can serve it as a side with some grilled or baked chicken. Baked fish would also be great.
Or you could have it as the main dish and pair it with a light salad, crusty bread, garlic bread, or some roasted, grilled, or pan-seared veggies.
And that's a wrap!
If you like creamy, starchy rice dishes like risotto, you'll love my arroz caldo. Its flavor is nothing like a risotto, but is very special in its own right.
If you try this mushroom risotto recipe, I'd love to hear from you. Leave your comments and ratings down below.
Happy cooking ~ Nelo
Mushroom Risotto
Ingredients
- 1.5 pounds (700 g) brown/cremini mushrooms - aka baby bella mushroom (Note A)
- 7 cups chicken broth/stock - low sodium – you may need some more or less than this
- 4 tablespoons olive oil - or neutral cooking oil
- 1 small (80 g) yellow onion - finely chopped
- 5 cloves garlic - finely chopped
- 1 teaspoon minced fresh thyme leaves
- 1.5 cups (300 g) Arborio rice - uncooked, unwashed
- ¼ teaspoon regular white salt - aka table salt
- ½ teaspoon ground white pepper - or ground black pepper
- 1 teaspoon lemon juice
- ½ cup (50 g) freshly grated parmesan - plus more for serving
- 4 tablespoons (60 g) unsalted butter - cut into pieces
- 1 tablespoon finely chopped fresh parsley - for garnishing
Instructions
- Finely chop 4 mushrooms and set them aside. Thinly slice the remaining mushrooms and set them aside separately.
- Pour the chicken broth/stock into a pot over medium heat. Bring it to a simmer, then reduce the heat to the lowest setting so it stays hot without simmering.
- Heat 2 tablespoons of oil in a large, wide non-stick skillet/pan over medium-high heat, or medium if your burner runs hot. Add the sliced mushrooms and spread them out in a single layer. Work in batches if your pan isn’t large enough.
- Let the mushrooms cook undisturbed for the first 2 to 3 minutes. Then stir occasionally and continue cooking until all the moisture they release has cooked off and the mushrooms are nicely browned. Transfer to a plate.
- Now, in the same pan, add the remaining 2 tablespoons of oil. Add the finely chopped mushrooms and onion. Stir and cook for 4 to 5 minutes, or until the onion softens and turns translucent.
- Add garlic, thyme, and arborio rice. Stir and cook for 2 minutes.
- Lower the heat to medium-low, or low if your burner runs hot. Add 1 cup of the hot broth/stock. Stir every 15 seconds or so until the rice has absorbed most of the broth, but there’s still some liquid at the bottom of the pan.
- Continue adding the broth, 1 cup at a time. Let the rice absorb most of the broth before adding the next cup. Repeat until the rice is almost cooked. You’ll likely use about 7 cups of broth in total, but may need a little more or less depending on how quickly the rice cooks. Stir every 15 to 20 seconds, and scrape the bottom of the pan as you go.
- Taste the rice to check for doneness. It should be creamy with a very slight firmness in the center. If it’s still undercooked, add hot broth or water, about ¼ cup at a time, and continue cooking until it reaches the right texture.
- Add the salt, white pepper, lemon juice and grated parmesan. Stir to combine. When the cheese has melted, fold in two-thirds of the cooked, sliced mushrooms. Reserve the rest for topping.
- Turn off the heat and add the butter. Stir until melted and well combined. Taste and adjust the salt if needed. The risotto should be loose enough to spread slightly when spooned onto a plate. If it’s too thick, add a splash of hot broth or water and stir to loosen it.
- Serve the risotto on plates or in shallow bowls. Top with the reserved mushrooms, freshly cracked black pepper, chopped parsley, and grated Parmesan. Serve immediately.
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