Risotto is comforting, relatively simple yet elegant at the same time. At its most basic, is rice cooked in broth, but add some aromatic herbs, a protein or whatever vegetables you like top it with a few shavings of Parmesan cheese and you have yourself a wonderful main dish that won’t disappoint and is so worth the effort!

What rice to use for risotto?

Look for rice that’s short- to medium-grain in size, plump, and has a high amylopectin (starch) content. These types of rice also hold up well to the constant stirring — the final texture is soft, but has a slight chew at the center of each grain. The three most popular risotto rice are: Carnaroli, Arborio and Vialone nano. The high starch content of these rices yields a creamy texture when cooked.

Tip!

Because the rice starch is so valuable when making risotto, never rinse the rice before cooking it.

Step 1

Preheat the oven to 425°. On a rimmed baking sheet, toss the mushrooms with the olive oil, and season with salt and pepper. Spread the mushrooms in an even layer, and roast until golden and crisp, about 15 minutes, tossing halfway through.

Step 2

Meanwhile, in a medium saucepan, bring the broth to a simmer. Keep warm.

Step 3

In a large, deep skillet, heat 2 tbsp of butter and once melted, add the fresh sage leaves. Stir and cook for about 5 minutes until butter begins to brown, remove from skillet and set aside. Add remaining 4 tbsp of butter and shallots, sauté 4 minutes until they begin to soften. Add garlic and cook 1 minute until fragrant. Add the rice, and cook, stirring, until lightly toasted, about 1 minute. Add the vermouth and cook, stirring until the vermouth is absorbed, about 2 minutes. Add 1 cup of the warm broth; cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until it’s nearly absorbed between additions, for 15 minutes.

Step 4

Add half of the roasted mushrooms to the risotto. Cook the risotto, adding more broth as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the 2 tablespoons of butter and sage that you prepared earlier and the Parmesan cheese. Season with salt and pepper. Serve immediately, topped with the remaining half of the roasted mushrooms and more Parmesan.

Creamy Mushroom Risotto

Comforting, creamy and relatively simple yet elegant dish that is sure to impress!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: creamy rice, mushroom, oyster mushroom, rice, risotto
Servings: 4

Ingredients

  • 1 pound of mixed mushrooms or mushroom of choice cleaned and trimmed or town into small pieces
  • 1/4 cup of olive oil
  • 4 tbsp + 2 tbsp Butter divided
  • 6 fresh sage leaves
  • 1/3 cup of peeled and minced shallots OR 1/3 cup of yellow or white onion, finely chopped
  • 3 garlic cloves minced
  • 1 1/2 cup Arborio rice or other short-grain rice
  • 1 cup of dry vermouth brandy, or dry white wine
  • 7 cups low-sodium chicken or vegetable broth
  • 1/2 cup fresh grated parmesan cheese plus more for serving
  • Kosher Salt to taste
  • Freshly ground black pepper

Instructions

  • Preheat the oven to 425°. On a rimmed baking sheet, toss the mushrooms with the olive oil, and season with salt and pepper. Spread the mushrooms in an even layer, and roast until golden and crisp, about 15 minutes, tossing halfway through.
  • Meanwhile, in a medium saucepan, bring the broth to a simmer. Keep warm.
  • In a large, deep skillet, heat 2 tbsp of butter and once melted, add the fresh sage leaves. Stir and cook for about 5 minutes until butter begins to brown, remove from skillet and set aside. Add remaining 4 tbsp of butter and shallots, sauté 4 minutes until they begin to soften. Add garlic and cook 1 minute until fragrant. Add the rice, and cook, stirring, until lightly toasted, about 1 minute. Add the vermouth and cook, stirring until the vermouth is absorbed, about 2 minutes. Add 1 cup of the warm broth; cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until it’s nearly absorbed between additions, for 15 minutes.
  • Add half of the roasted mushrooms to the risotto. Cook the risotto, adding more broth as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the 2 tablespoons of butter and sage that you prepared earlier and the Parmesan cheese. Season with salt and pepper. Serve immediately, topped with the remaining half of the roasted mushrooms and more Parmesan.

Notes

We used a combination of oyster and shiitake mushrooms.
Ensure broth is warmed before adding it to the risotto.
Add 1 ladle at a time, continuously stirring until liquid is absorbed then repeat.
Risotto should be al dente when done cooking, not mushy. Continuously stirring allows the rice to cook evenly, keeps it from burning, and gives the risotto that creamy velvety texture.

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