Risotto is one of those dishes that we love to eat, but neither my father nor mother have the patience to make often.
Watch How to Make Creamy Mushroom Risotto
How To Make Risotto
It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice, as the rice slowly absorbs the liquid it's in.
For this mushroom risotto, mushrooms are sautéed first, then cooked in brandy (or vermouth).
Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some freshly grated Parmesan cheese. (Hungry yet?)
I actually don't mind watching over risotto. It's easy enough to do, and you can prepare other things while keeping the corner of your eye on the risotto. The result is so worth the effort!
You will need at least 5 cups of stock to make this much risotto, but the exact amount will vary depending on how hot your stove is, how much you stir the rice, and how wide your pot is. Your best bet is to heat up a full 7 cups of stock, so you don't run out.
You can use any leftover stock to loosen up the risotto if you need to hold it on the stove before serving. Risotto is best served immediately.
How To Make Instant Pot Risotto
It's really easy to make mushroom risotto in an Instant Pot as well, with way less stirring required!
If you don't want to use alcohol, you can add more stock and add a splash of your choice of vinegar or lemon juice to brighten the risotto.
Tips for Making This Recipe Ahead
You can complete about 80 percent of the cooking ahead and finish the risotto just before serving.
- Stop cooking when the risotto is creamy but the grains of rice are still too firm in the center to be fully done.
- About 5 or 8 minutes before dinner, pick up where you left off: just heat up your risotto, stir in some stock, cook until the rice is al dente, and serve!
- Leftover risotto isn’t great but you can use it to make terrific risotto cakes, which you can pan-fry or air-fry.
More Comforting Risotto Recipes to Try
- Asparagus Risotto
- Artichoke and Shrimp Risotto
- Butternut Squash Risotto
- Cheesy Risotto With Leeks and Crispy Sage
- Meyer Lemon Risotto
The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of these rices yields a creamy texture when cooked.
If cooking gluten-free, use homemade stock or gluten-free packaged stock.
5 to 6 cups chicken stock (use vegetable stock for vegetarian option)
2 tablespoons butter
2 cups flavorful mushrooms (such as shiitake, chanterelle, or oyster), cleaned, trimmed, and cut into 1/2 to 1-inch pieces
1/3 cup minced shallot or yellow onion
1 3/4 cups risotto rice
2/3 cup brandy, vermouth, or dry white wine
1/3 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley or chives
Simmer the stock:
Bring the stock to a simmer in a saucepan.
Melt the butter and sauté mushrooms:
Melt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two, and let the mushrooms cook in their own juices before adding the butter).
Add the rice and brandy:
Add the rice and stir to combine. Add brandy, bring to a boil, and reduce the liquid by half, about 3 to 4 minutes.
Start adding the simmering stock:
Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly—stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.
Continue adding the stock:
Wait until the first 1/2 cup of stock is almost completely absorbed before adding the next 1/2 cup. Repeat until all the stock has been added and absorbed.
This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
Add the Parmesan and seasonings and serve:
Stir in the Parmesan cheese and thyme. Season to taste with salt and pepper. Serve and garnish with chopped fresh parsley or chives.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||5%|
|Total Sugars 6g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|