Creamy Mushroom Risotto

A good mushroom risotto is creamy and loose, with each grain of rice still a little firm in the center and the whole dish flowing slowly across the plate. It does not need cream. The creaminess comes from the starch that the rice releases as you stir in warm stock a ladle at a time, finished with butter and parmesan.

The stirring sounds like more work than it is. Risotto needs attention for about twenty minutes, but you do not have to stir constantly; a good stir every minute or so is enough. Browning the mushrooms well in a separate step before you start the rice gives the dish its deep, savory flavor.

The right rice

Arborio is the easiest short-grain risotto rice to find in supermarkets and works well. Carnaroli, often called the king of risotto rices, holds its shape a bit better and is more forgiving if you overcook it slightly. Both have a starchy outer layer that dissolves into the liquid to create the sauce.

Long-grain rice such as basmati or jasmine will not work here. It lacks that soft outer starch, so you end up with separate grains in thin broth rather than a creamy risotto.

Creamy Mushroom Risotto

A good mushroom risotto is creamy and loose, with each grain of rice still a little firm in the center and the whole dish flowing slowly across the plate. It does not need cream. The creaminess comes from the starch that the rice releases as you stir in warm stock a ladle at a time, finished with butter and parmesan.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb mixed mushrooms cremini, shiitake, oyster or chanterelle, sliced
• 3 tbsp olive oil divided
• 3 tbsp butter divided
• 5 cups vegetable or chicken stock kept warm
• 1 shallot large, finely chopped, or 1/2 onion
• 2 cloves garlic minced
• 1 1/2 cups Arborio rice or Carnaroli
• 1/2 cup dry white wine or extra stock
• 3/4 cup grated Parmigiano-Reggiano plus more for serving
• 1 tsp fresh thyme leaves
• 1 tsp salt plus more to taste
• 2 tbsp fresh parsley chopped

Method

 

1. Warm the stock in a saucepan over low heat. Heat 2 tablespoons of the oil in a wide, heavy pan over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and keep cooking until browned and their liquid has evaporated, 6–8 minutes more. Season with a pinch of salt, add the thyme and 1 tablespoon butter, then transfer to a bowl.
2. Lower the heat to medium. Add the remaining oil and the shallot and cook until soft, about 3 minutes. Stir in the garlic for 30 seconds.
3. Add the rice and stir for 2 minutes, until the grains are coated and the edges look translucent.
4. Pour in the wine and stir until it is almost completely absorbed.
5. Add a ladle of warm stock and stir until it is mostly absorbed. Continue adding stock one ladle at a time, stirring frequently, for 18–22 minutes, until the rice is creamy and tender with a slight bite.
6. Stir in most of the mushrooms, the parmesan, the remaining butter and the salt. Add one more splash of stock so the risotto is loose, cover and rest for 2 minutes. Serve topped with the reserved mushrooms, parsley and extra cheese.

Notes

• Keep the stock warm; cold stock slows cooking and makes the rice gummy.
• Risotto thickens as it sits, so serve it slightly looser than you think it should be.

How to brown mushrooms properly

Mushrooms are mostly water. If you crowd them in the pan or stir them too soon, they release their liquid and steam, turning gray and rubbery. Use a wide pan, add them in a single layer, cook in two batches if needed, and let them sit untouched until the undersides brown.

Season them with salt only after they have browned. Salt draws out moisture, which is useful later but slows browning at the start. A mix of varieties gives more interesting textures and flavors than cremini alone.

Knowing when it is done

Start tasting the rice after about 16 minutes of adding stock. It should be tender on the outside with just a tiny firm point in the center, similar to pasta cooked al dente. You may not need all of the stock, or you may need a little extra hot water.

Italian cooks talk about risotto all’onda, meaning it should move like a wave when you shake the pan. If it holds its shape in a stiff mound on the spoon, stir in more warm stock before serving.

Wine or no wine

Dry white wine adds a gentle acidity that balances the rich butter and cheese. Choose something you would drink, such as a Pinot Grigio or Sauvignon Blanc, and avoid anything sweet or oaky. If you do not cook with alcohol, simply use more stock and finish the risotto with a squeeze of lemon juice for the same brightness. A splash of dry vermouth is another classic option that keeps well in the pantry.

Storing and reheating

Risotto is best served right away. Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan with a generous splash of stock, stirring until creamy again. Leftover risotto can also be shaped into small patties and pan-fried until crisp.

FAQ

Do I have to stir the whole time?

No. Frequent stirring helps release starch, but stirring every minute or so is enough.

Can I make risotto ahead for guests?

Cook it until about two-thirds done, spread it on a tray to cool and refrigerate. Finish it with hot stock in about 8 minutes when you are ready to serve.

Is parmesan vegetarian?

Traditional Parmigiano-Reggiano is made with animal rennet. Look for a vegetarian hard cheese if that matters to you.

Ingredient swaps

• Replace the wine with stock plus 1 tablespoon of lemon juice.
• Use olive oil instead of butter and nutritional yeast instead of parmesan for a dairy-free version.
• Add a handful of baby spinach or frozen peas in the last minute of cooking.
• Soak 1/2 oz dried porcini in hot water and add them with their strained liquid for extra flavor.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.