Can I substitute other types of rice?

Technically, yes, but Arborio rice is the preferred choice for risotto. Because it is a high-starch rice, which contributes to the creamy texture. If you must substitute, use a short-grain rice like sushi rice.

What if I don't have white wine?

You can substitute white wine vinegar diluted with equal water or use vegetable broth.

How can I add a vegetarian protein source?

After cooking, stir in chopped vegetables like peas, asparagus, or roasted cauliflower.

Can I make this recipe ahead of time?

Yes, risotto can be reheated, but the texture may not be as creamy. Prepare the risotto up to the point of adding the cheese and butter. Reheat gently over low heat, adding a splash of broth or water if needed to achieve the desired consistency. Then, stir in the cheese and butter just before serving.

Is this a vegan recipe?

No, this is not a vegan risotto, but it could be a vegetarian recipe if you use vegetable stock.

How many can I store the risotto?

You can store it in an airtight container for 2-3 days.

Can I substitute the brown onion?

Yes, you can use shallots, white onion or yellow onion.

What varieties of mushrooms could I use?

You can use shiitake mushrooms, portobello mushrooms, dried mushrooms, cremini mushrooms, or other meaty mushrooms. For me, the key to a successful risotto is to use a variety so you can taste the different flavours.

The Art of Risotto: Mastering the Creamy Mushroom Classic

Description

There’s something undeniably comforting about a steaming bowl of risotto. The creamy texture, the earthy depth of mushrooms, and the satisfying chew of perfectly cooked rice combine to create a luxurious and simple dish. This recipe takes you through creating the perfect mushroom risotto, guaranteed to warm your soul and tantalise your taste buds.

Ingredients

Units Scale

2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, minced
1 pound mixed mushrooms, sliced (cremini, shiitake, porcini mushrooms, oyster mushrooms, or your favourite combination)
1/2 cup dry white wine
1 cup Arborio rice
4 cups hot vegetable stock or chicken stock
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
Fresh parsley or fresh thyme, chopped (for garnish, optional)

Instructions

Heat the oil: Heat olive oil over medium heat in a large saucepan or Dutch oven. Add the onions and cook until softened and translucent, about 3-4 minutes.
Sauté the garlic and mushrooms: Add the garlic and cook for another minute until fragrant. Increase the heat slightly and add the sliced fresh mushrooms. Sauté until the mushrooms are golden brown and release their juices, about 5-7 minutes.
Deglaze with wine: Pour in the white wine (preferably sauvignon blanc) and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, allowing it to reduce slightly. Mix it well with a wooden spoon over medium-low heat.
Introduce the rice: Add the Arborio rice and stir to coat it with the oil and wine mixture. Cook for another minute, stirring constantly, until the rice becomes translucent.
Gradual broth addition: Gradually add the hot vegetable broth, stirring frequently, about 1/2 cup at a time. After each addition, let the rice absorb the broth before adding more. This allows the rice to release its starches, creating the creamy risotto texture.
The Risotto “Dance”: Continue adding broth and stirring frequently for about 18-20 minutes, or until the rice is al dente (cooked through but still slightly firm to the bite). This step requires regular attention and stirring to ensure even cooking and a creamy texture. You must keep trying the risotto because we don’t want uncooked rice.
Finishing touches: Remove the pan from heat once the rice is cooked. Stir in the grated Parmesan cheese, butter, salt, and pepper to taste. Cover the pan and let it sit for a few minutes to allow the flavours to meld.
Serve and enjoy!: Fluff the risotto with a fork and serve hot. Garnish with chopped fresh herbs for an extra pop of colour and flavour (optional).

Keywords: mushroom risotto, wild mushroom rice