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Introduction
Risotto, a beloved Italian rice dish, has its roots in the ancient culinary traditions of northern Italy's Veneto and Lombardy regions. While the precise origin is debated, it's believed that risotto was born out of necessity, when families used short-grain rice to stretch their meals during times of scarcity. Over time, this humble dish evolved into a beloved comfort food, celebrated for its creamy texture and versatility. Mushroom risotto, in particular, holds a special place in Italian cuisine, showcasing the bounty of nature's foraged treasures. This no-stir method ensures that even the most inexperienced cook can achieve risotto perfection, without the constant stirring and watchful eye typically required.
Ingredients
• 1 1/2 cups (300g) Arborio or Carnaroli rice
• 4 cups (960ml) low-sodium vegetable or chicken broth
• 4 cups (960ml) water
• 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 lb (454g) mixed fresh wild mushrooms (such as shiitake, oyster, cremini, and portobello), sliced or chopped
• 1 small onion, finely chopped (about 1/2 cup)
• 3 garlic cloves, minced
• 3 tablespoons (45ml) extra-virgin olive oil
• 2 tablespoons (30g) unsalted butter
• 1/2 cup (50g) grated Parmesan cheese, plus more for serving
• 2 tablespoons (30ml) dry sherry or Marsala wine (optional)
• 2 tablespoons (30g) chopped fresh parsley
• Salt and freshly ground black pepper, to taste
Step 1:
In a large saucepan or Dutch oven, bring the vegetable or chicken broth and water to a simmer over medium heat. Reduce the heat to low and keep the broth mixture warm.
Step 2:
In a separate large saucepan or Dutch oven, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
Step 3:
Increase the heat to medium-high and add the sliced or chopped mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Step 4:
Add the Arborio or Carnaroli rice and stir to coat with the oil and butter mixture. Pour in the dry white wine and cook, stirring frequently, until the wine is fully absorbed, about 2-3 minutes.
Step 5:
Start adding the warm broth mixture, about 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for about 20-25 minutes, until the rice is tender but still has a slight bite (al dente).
Step 6:
Remove the risotto from the heat and stir in the remaining 1 tablespoon of butter, the grated Parmesan cheese, dry sherry or Marsala wine (if using), chopped parsley, and salt and pepper to taste.
Step 7:
Allow the risotto to rest for 2-3 minutes, then serve hot, garnished with additional Parmesan cheese, if desired.
Q: Can I use regular white mushrooms instead of wild mushrooms?
A: While you can use regular white mushrooms, the dish will lack the depth of flavor provided by the mix of wild mushrooms. For the best flavor, try to include at least a few different varieties of wild mushrooms.
Q: How do I know when the risotto is done?
A: The risotto is done when the rice is tender but still has a slight bite (al dente). It should have a creamy, velvety texture but not be soupy or dry. The cooking time may vary depending on the type of rice used and your desired consistency.
Q: Can I make risotto ahead of time?
A: Risotto is best served immediately after cooking. However, you can partially cook the risotto, leaving it slightly undercooked, and then finish it just before serving by adding more hot broth and stirring until it reaches the desired consistency.
• For the mushrooms, use a combination of fresh wild mushrooms for the best flavor, such as shiitake, oyster, cremini, and portobello.
• Arborio or Carnaroli rice are traditional Italian risotto rice varieties with high starch content, resulting in a creamy texture. If unavailable, substitute with short-grain or medium-grain rice.
• Parmesan cheese should be freshly grated for optimal flavor and texture.
• Dry sherry or Marsala wine can be substituted with additional dry white wine or vegetable broth.
• For vegetarian/vegan diets, use vegetable broth and omit the Parmesan cheese or substitute with a plant-based alternative.
• Leftovers can be stored in the refrigerator for up to 3-4 days and reheated with a splash of broth or water.
Serve the wild mushroom risotto hot, garnished with additional grated Parmesan cheese, if desired.
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of broth or water and gently reheat on the stovetop or in the microwave, stirring frequently.
While the risotto is cooking, keep the broth mixture warm on low heat, and have all the other ingredients prepped and ready to go. Stirring the risotto frequently is crucial for achieving the desired creamy texture.
- Use a combination of fresh wild mushrooms for the best flavor, such as shiitake, oyster, cremini, and portobello.
- Toast the Arborio or Carnaroli rice in the oil and butter mixture before adding the broth to develop a nutty flavor and help the grains maintain their shape during cooking.
- Adjust the consistency of the risotto by adding more broth if it becomes too thick or reducing the heat if it becomes too soupy.
For a vegan version, substitute vegetable broth for chicken broth and omit the Parmesan cheese or use a plant-based alternative. You can also add other vegetables, such as asparagus, peas, or roasted red peppers, to the risotto for added flavor and nutrition.
This rich and earthy wild mushroom risotto pairs well with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. It can also be served with a fresh green salad or roasted vegetables on the side.
This dish is suitable for any season, but mushrooms are particularly abundant in the fall and spring, making those ideal times for preparing this recipe.
This recipe contains dairy (butter and Parmesan cheese) and may contain alcohol (dry white wine, dry sherry, or Marsala wine). It can be made vegan by omitting the dairy products and using vegan wines or substitutes.
