When it starts to turn cold, I crave warm comforting foods that are packed with earthy flavors. That’s why classic mushroom risotto is a hearty dish that pairs well with any meat that you choose and is a great side dish for family dinners.
Whether you are using up leftover turkey or a roast chicken from the grocery store this classic mushroom risotto recipe is a traditional dish that’s worth the effort.
Risotto is a rice dish using Arborio rice and slowly cooked in broth. The process is a classic Italian technique which allows the rice to slowly cook absorbing the liquid. This allows the rice to fully release it’s starches which creates a creamy luscious consistency.
Because Arborio rice is a short grain rice with a high starch content you won’t want to substitute other varieties of rice. Other rice types will not form the same creaminess as Arborio which means you won’t be able to develop that creamy texture that is the signature comforting goodness of risotto.
You may have a good tasting rice dish, but it will be missing that special texture that can only come from the Arborio rice.
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It’s not difficult to find Arborio, it’s available in most grocery stores along with any food retailer online.
Be prepared to spend time cooking this dish. Risotto, when done right, is not a quick prep dinner. It takes a good 30 to 40 minutes to fully develop the creamy goodness of the rice. If you pair it with or a juicy pork tenderloin you can work through this dish while your meat is roasting in the oven.
Ingredients You’ll Need for This Classic Mushroom Risotto Recipe
- chicken broth or vegetable broth
- olive oil
- unsalted butter
- 3 cloves garlic
- 1 medium sweet onion
- 4 oz. baby Portobello mushrooms
- 4 oz. white mushrooms
- dried thyme
- Sea salt and black pepper, to taste
- Arborio rice
- white grape juice
- Parmiggiano-reggiano or use fresh Parmesan cheese
- fresh rosemary leaves
How to make Classic Mushroom Risotto
Start by heating the chicken or vegetable broth in a small saucepan until hot. Reduce heat to a simmer and keep warm.
In a large, high-sided skillet, add olive oil, butter and garlic. Turn the heat to medium and sauté for about one minute softening the garlic. Be careful not to burn or scorch the garlic.
Return the pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add the white grape juice (or extra broth). Stir constantly until the liquid is completely absorbed.
Add one cup warm broth to the pan and stir constantly until it is completely absorbed. You will continue to repeat this process, one cup at a time, until it is all of the broth has been incorporated and absorbed into the rice. You’re goal is to achieved a rich, creamy consistency. This process takes between 25-30 minutes. For even creamier risotto, you can continue adding broth until you reach your desired consistency.
Remove the pan from the heat and stir in the freshly grated cheese and fresh rosemary. Add the mushrooms mixture and stir until thoroughly combined. Sprinkle with salt and fresh cracked black pepper, to taste.
Transfer to a serving dish and garnish with additional Parmesan cheese and fresh rosemary, if desired.
- 4 c. chicken or vegetable broth, heated
- 1 T. olive oil
- 3 T. unsalted butter, divided
- 3 cloves garlic, peeled and finely minced
- ½ medium sweet onion, finely chopped
- 4 oz. baby Portobello mushrooms, cleaned and sliced
- 4 oz. white mushrooms, cleaned and sliced
- 1 t. dried thyme
- Sea salt and black pepper, to taste
- 1 c. Arborio rice
- ½ c. dry white grape juice, (or extra broth, or white cooking wine)
- ½ c. parmigiano reggiano cheese, freshly grated
- 2 t. fresh rosemary leaves, finely chopped
1. In a small saucepan, heat chicken broth until hot. Reduce heat to simmer and keep warm.
2. Add olive oil, one tablespoon butter, and garlic to a large, high-sided skillet. Turn heat to medium and sauté for approximately one minute, or until garlic softens.
3. Add onion and sauté for 2 minutes before adding the sliced mushrooms and dried thyme. Cook until mushrooms soften and release liquid, approximately 4-5 minutes. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.
4. Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add white grape juice or extra broth and stir constantly until liquid is completely absorbed.
5. Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, approximately 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).
6. Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir until thoroughly combined. Season with salt and black pepper,
7. Transfer to a serving dish and garnish with additional Parmesan cheese and fresh rosemary, if desired. Serve immediately.
You’ll love the creamy, earthy flavor of this risotto. It’s a great side dish to any type of meat you’ll want to serve. This dish is a marvelous dish to serve to guests.
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