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Great. Save that last cup of broth. Had to let it sit a bit and that revived it.
I want to make this tonight but all I have is red wine. Will that make much of a difference? Is there something else I can sub for the wine?
Hi, Steven! I wouldn’t sub red wine for this, not only does red wine have a different flavor than white and works less well as a compliment to the mushrooms, but it will turn your risotto purple-colored! I’d skip the wine altogether and add a little extra stock instead. You might need a splash of cider vinegar or a squeeze of lemon at the end — something acidic to help brighten up the flavors. Good luck!
If I don’t have wine, I just use acidulated water… a tablespoon of vinegar in a 1 cup measuring cup, topped off with water. It works great, and the acid helps break the initial starches of the rice free of their oil coating.
Just finished eating my first attempt of the mushroom risotto. It was amazing! I used brandy and Highline mini Bella mushrooms found at Costco. It was a little tiring stirring for such a long time but it was worth it. My next attempt will be a lobster risotto.
Hi Henni, I’m so glad you liked it! Yes you have to stir for a while, but I agree, it is worth it.
This recipe is delicious! Just made it using a trio of mushrooms that were in a package at Kroger (blend of fresh gourmet), vegetable broth and barefoot Pinot Grigio – shocked myself that it tasted so good on the first try. Stayed with the simmering rice the whole time. Really fun to make! Thank you for this great recipe!
is it bad to use beef broth instead of chicken?
Hi glodie, you could easily use beef broth instead of chicken. Beef broth goes great with mushrooms.
Will this recipe double okay? I’ve made it before and loved it! Now I’d like to make it for a bigger group.
Hi Kate, good question! I haven’t tried doubling the recipe but don’t see any reason why it wouldn’t work. Just use a wider pot.
I love the flavor of marsala wine in cooking. How would a marsala wine be in this? Would you use the full 2/3 cup of marsala wine or split it with some white wine?
Hi Kyle, I love the flavor of marsala with mushrooms too. I probably wouldn’t use a whole 2/3 cup though. Maybe just 1/4 cup or a 1/3 cup. No need for other wine.
I could only get ahold of was cremini and shittake, and this turned out wonderfully! Luckily I had fresh parmesan; that always adds a nice flavor. The long stirring process allows lots of time for dancing, which is one of my favorite parts cooking. I recommend the recipe!
That’s what I used too.it turned out so yummy. I was scared of doing risotto but this turned out amazing
If your store has only sushi rice, that will still work great for risotto! it’s a high starch, short grain rice, and I’ve yet anyone tell the difference when I’ve used it (which has been at least a dozen times).
planning on making this for dinner tonight as i have a pound of cremini mushrooms from sat morning’s farm market…hoping that they are an equally ‘flavorful’ mushroom substitution?
Sure, you can make these with cremini. ~Elise
I used crimini and it was amazing
I absolutely despise cream in risotto. I know Thomas Keller puts cream in. So what. Its gross. Beat the cheese in at the end (and some butter too). Let it sit covered for a minute or two and it will be creamy. The dish really comes together the last few minutes and that’s where care is taken to get the right texture.
It’s a dish where the home cook can and should do better than a restaurant.
I tried the newer recipe compared to the older. Is there a reason this one tastes “earthier” as someone said to me?
The main difference is that now we are making the recipe without cream. A classic risotto should not need cream; it gets its creamy texture from the constant stirring of the risotto rice while slowly adding in the stock. ~Elise
I used the brandy and at the end I finished it with 1/4 c. cream and 1 T. butter and 1/3 c. pecorino romano rather than parmesan – covered and let it sit for about 3 minutes. I used the chives. This was amazing! :-)
I fell in LOVE with risotto after having it for the first time in Croatia. Mushroom is my favorite type to make. I, like a previous commenter, saute the rice for a few minutes in butter/oil before adding stock or wine. Also, I usually add a half cup or so of half and half or cream when I add the Parmesan at the end of the recipe. Makes it even more decadent (if you can afford to splurge on the calories of course.)
Can I use Marsala wine instead of brandy, vermouth, or dry white wine? I’d think it’d be an acceptable substitute, but I wonder if there’s a certain taste I’d be missing out on.
Yes, you could easily use Marsala. It would be delightful. ~Elise
A comment about all the stirring. More stirring gets you a creamy risotto, less stirring results in a looser one. Think what’s in your risotto before you start stirring. Seafood – loose, saffron – creamy, etc.
The stirring also generates texture. That’s why a decent home cooked risotto blows away anything done at a restaurant. They interrupt the process, make one base for all variations and don’t have the time to stir. In Italy the norm is call ahead if you plan to have a risotto. In the US, better to do it at home.
Any chance of using dried mushrooms and reconstituting them with the warm broth? They are such a deal compared to fresh mushrooms and a lot easier to keep on hand. I just Love your blog. Many thanks!
You’ll need to simmer the dried mushrooms for 20-30 minutes, or just let them reconstitute in the stock for an hour or two. Bring the stock to a boil, then put in the mushrooms. Cover the pot and turn off the heat. Works fine. ~Elise
I’ve been making this for a while in my rice cooker due to mostly a lack of time, and it turns out delicious but probably not as creamy as risotto is supposed to be. I think I’ll try doing it the * right * way now and compare results.
Funnily enough I just came across some arborio rice this morning and thought about a pea and asparagus risotto, I enjoy the process and my family usually enjoy the result!
I have some experience making mushroom risotto :). Many people ask, how do restaurants make multiple portions of risotto, made to order, in less than the 25 to 30 minutes needed to make the dish?! Secret: in the restaurant we cook plain risotto half-way then pull it off the heat. When a risotto order comes in, we add whatever other ingredients such as sauteed mushrooms and finish the risotto to perfection. This is how its done in the best restaurants around the world. You can do this at home too if you want to save time and/or have multiple courses to serve before the risotto. Lovely recipe. Enjoy?