How to make Italian Mushroom Risotto

Arborio rice is the most commonly recommended rice for risotto.

In Italian cuisine, risotto is considered a primo dish, meaning it is part of the first course of a meal. In the United States, variations of traditional risotto can be served as a side dish, a main course or as bedding for various meat, fish or poultry dishes. Mushroom risotto features the classic creamy texture for which risotto is best known, along with wild or domestic mushrooms. Typical recipes call for short grain rice, such as Arborio, cooked in vegetable or mushroom stock until enough starch is released from the rice to create a creamy sauce.

Things You'll Need

• Large saute pan
• 1 tbsp olive oil
• 1 cup mushrooms, chopped
• 1 clove garlic, crushed
• 1 small onion, diced
• Slotted spoon
• 1 cup Arborio or other short grain rice
• 1/2 cup red wine
• 3-4 cups vegetable broth
• 3/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large, deep saute pan at medium-high heat. Add mushrooms, garlic and onion. Saute until tender, but not browned.

2. Remove mushrooms using a slotted spoon. Set aside to add to finished risotto later.

3. Add rice to saute pan. Saute uncooked rice for approximately two minutes.

4. Pour in red wine while stirring continuously. Swirl a slotted spoon to loosen any rice or mushroom bits from sides of saute pan. Saute until all the wine is absorbed by the rice.

5. Add broth slowly, stirring to loosen anything stuck to the pan. Once all the broth has been added, cook for approximately 20 minutes or until the rice is tender and the sauce is the desired consistency. Stir as needed.

6. Remove from heat. Add grated Parmesan cheese and previously sauteed mushrooms. Mix gently.

7. Ladle risotto into a serving dish or individual plates. Sprinkle with a bit of grated Parmesan and garnish with fresh parsley. Makes three to four servings.

Tips & Warnings

• Porchini mushrooms work best for mushroom risotto.

• For vegetarians, serve as a main dish with a salad on the side.

• For recipe variations without alcohol, substitute red wine with 2 tbsp butter and enough cream to make 1/2 cup.

• If sauce is too thick, add a few tablespoons of cream or vegetable broth to thin.

• Do not overcook rice or grains will be sticky rather than creamy.

References

• Brigham Young University: Wild Mushroom Risotto
• New Mexico State University: Risotto