Mushroom Risotto
Creamy, comforting Arborio rice cooked slowly with white wine and broth, rich with golden mushrooms, butter and Parmesan.
Risotto is a northern Italian rice dish, made in the regions where short-grain rice has been grown since the 15th century. Its creamy texture comes from the rice itself: as the grains are stirred with hot broth, they release starch, which thickens the liquid into a silky sauce while the center of each grain stays slightly firm. Mushroom risotto is one of the most loved versions, especially in autumn.
Why this recipe works
- Arborio or Carnaroli rice. These short, starchy Italian rice varieties make a creamy risotto. Long-grain rice will not work.
- Toasting the rice. Cooking the rice in fat for a couple of minutes before adding liquid helps the grains cook evenly.
- Hot broth, added gradually. Adding hot broth a ladleful at a time and stirring often releases starch steadily without cooling the pot.
- Mushrooms cooked separately. Browning the mushrooms in a hot pan concentrates their flavor; simmered in the rice they would be pale and watery.
- Mantecatura. Beating in cold butter and Parmesan at the end makes the risotto glossy and creamy.
When is risotto done?
After 18 to 22 minutes of adding broth, the rice should be tender with a slight bite in the center (al dente), and the risotto should flow slowly when you tilt the pan, like lava. Italians call this "all'onda", meaning "like a wave".
FAQ
Do I have to stir constantly?
No, but stir often, every 30 seconds or so. For a richer mushroom flavor, add a handful of dried porcini, soaked in hot water, and use their soaking liquid as part of the broth. For another one-pot rice dish, try our jambalaya.
Mushroom Risotto
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Warm the broth in a saucepan and keep it at a bare simmer.
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Heat 2 tablespoons of the oil in a large, wide pan over medium-high heat. Add the mushrooms with ½ teaspoon of the salt and cook for 8 to 10 minutes, until golden and any liquid has evaporated. Stir in the thyme and transfer to a bowl.
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Reduce the heat to medium and add the remaining oil and the shallot. Cook for 3 minutes, until soft. Add the garlic and cook for 30 seconds.
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Add the rice and stir for 2 minutes, until the grains are coated and slightly translucent at the edges.
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Pour in the wine and stir until it is almost absorbed.
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Add a ladleful of hot broth and stir until mostly absorbed. Continue adding broth a ladleful at a time, stirring often, for 18 to 22 minutes, until the rice is tender but still slightly firm in the center. You may not need all the broth.
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Stir in two-thirds of the mushrooms and the remaining ½ teaspoon salt.
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Take the pan off the heat. Add the butter and Parmesan and beat vigorously for 30 seconds until creamy. Add a splash more broth if needed; the risotto should flow slowly.
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Cover and rest for 2 minutes, then serve topped with the remaining mushrooms, parsley, pepper and extra Parmesan.
Notes
- Risotto waits for no one. Serve it as soon as it is ready, in warm bowls.
Tips
- A wide pan helps the rice cook evenly in a shallow layer.
Substitutions
- Wine: replace with broth and a squeeze of lemon juice at the end.
- Vegan: use olive oil and a vegan hard cheese or nutritional yeast instead of butter and Parmesan.
Storage and reheating
- Refrigerate for up to 3 days. Reheat gently with a splash of broth, or shape cold leftovers into balls, coat in breadcrumbs and fry as arancini.
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