Mushroom Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
3408 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Risotto
Description
The Mushroom Risotto focuses on cremini mushrooms that are lightly sautéed with diced onion, fresh thyme, rosemary, garlic, and a splash of balsamic vinegar. These ingredients build a deep, layered savory base. Arborio rice is stirred into olive oil and gradually cooked by adding warm chicken stock in increments, which allows the rice to release its starches and create a creamy consistency typical of risotto. Parmesan cheese finishes the dish with a nutty richness, while optional parsley adds freshness.
The balance between the mushrooms’ earthiness and the gentle acidity from vinegar enhances each bite, and the texture is creamy but with tender mushroom pieces and grains that hold their shape. This risotto works well as a main vegetarian dish or a side to roasted meats or poultry.
Cleaning mushrooms by soaking briefly in cold water helps remove dirt without sogginess. Keeping the stock warm during cooking ensures even absorption by the rice. Stirring regularly encourages starch release for creaminess and prevents sticking. This recipe calls for fresh garlic mince, which adds a bright aroma and taste that complements the mushrooms and herbs beautifully.
Ingredients
- 6 cups chicken stock store bought or homemade, low sodium
- 3 tablespoons extra virgin olive oil
- 1 onion diced, small, yellow
- 1 pound cremini mushrooms sliced
- 4 thyme small fresh sprigs, or 1/2 tsp dried
- 1 teaspoon rosemary chopped, fresh
- black pepper freshly ground
- 1 teaspoon salt
- 5 garlic minced, cloves
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 cups arborio rice or Carnaroli rice
- 1/2 to 3/4 cup Parmesan Cheese shredded
- parsley for garnish (optional, minced, fresh
Instructions
- Warm the stock: Set a small pan over medium low heat and add the stock. Let it warm while you prepare the other ingredients. You don’t want it to boil. Just keep it warm—just below a simmer is perfect.
- Saute the mushrooms: Set a large skillet over medium high heat. Add 2 tablespoons of olive oil to the skillet. Once the oil begins to shimmer add the diced onion and sauté, stirring frequently with a wooden spoon until the onions begin to soften, about 2 minutes. Add the sliced mushrooms, thyme, rosemary, freshly ground pepper to taste and 1/2 teaspoon of the salt. Stir to coat and let cook for about 8 minutes, stirring occasionally. The mushroom should take on color. Add the garlic, and balsamic vinegar. Stir, and cook for an additional minute. The mushrooms will shrink, soften and darken in color. Transfer to a plate.
- Make the risotto: Return the skillet to the stove and set over medium heat. Add 1 tablespoon of olive oil. Once it shimmers add the rice and stir for about 30 seconds to 1 minute. Ladle about 3/4 cup of warm stock into the pan with the rice and stir. Reduce the heat to medium. Let all of the liquid absorb and plump the rice before adding more stock. Add 1/2 teaspoon of salt along with an additional 3/4 cup of stock. Stir regularly while the stock absorbs. Keep adding stock a little at a time, stirring continuously until all of the stock has been used up, the rice is creamy and al dente, this process will take about 25 minutes. When ready it’s finished the stock should be mostly absorbed, but still look wet, and creamy. You don’t want risotto to look like wet clumpy rice.
- Finish and serve: Remove from heat. Stir in the parmesan cheese. Fold the mushrooms into the risotto (save a few mushrooms to garnish individual servings if you’re feeling fancy). Remove the thyme stems. Taste and adjust salt and pepper to your liking. Divide into 4 warmed bowls, top with more fresh herbs and a drizzle of balsamic vinegar if you want to and serve!
Notes
- Clean mushrooms by soaking in cold water rather than rinsing directly to prevent waterlogging.
- Keep the chicken stock warm on low heat throughout cooking to help the rice cook evenly.
- Stir the risotto frequently but gently to promote creaminess without breaking the rice grains.
- Use freshly minced garlic to maximize flavor infusion in the sautéed mushrooms.
- Fresh herbs like thyme and rosemary improve the depth of flavor when added at the start of mushroom sautéing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3408 kcal
% Daily Value*
| Calories | 340.8kcal | 17% |
| Carbohydrates | 48.8g | 16% |
| Protein | 13.2g | 26% |
| Fat | 10.9g | 17% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 6.5g | 33% |
| Cholesterol | 5.7mg | 2% |
| Sodium | 598.6mg | 25% |
| Potassium | 629.8mg | 13% |
| Fiber | 2.3g | 9% |
| Sugar | 2.7g | 5% |
| Vitamin A | 97.8IU | 2% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 135.4mg | 14% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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