A Fantastic Mushroom Risotto Made With Homegrown Mushrooms
Mushroom Risotto is a delicious creamy rice dish that highlights the fantastic flavor of mushrooms. It's the meal you've been dreaming about!
Equipment
- 5 quart dutch oven or other heavy pot or pan with deep sides
- Spatula or wooden spoon
- Grater
- Saucepan
Ingredients
- 1½ lbs Mushrooms Any you like
- 2 tbsp butter
- ½ tsp Salt
- 2 tbsp Olive oil
- 1 large Onion
- 1 ½ cups Short grain rice Arborio or Carnaroli Rice, white or brown rice
- 2-4 Garlic cloves
- 3/4 cup White Wine
- 5 cups Broth
- Pepper, fresh ground to taste
- Thyme
- Oregano
- Parsley
- 1/2 cup Parmesan or Pecorino Romano plus extra for garnish
- 2-4 cups Optional: 1 quart of roasted chopped pork or chicken
Instructions
- Add 1 Tbsp of Butter to the Dutch oven, heat till hot but don't let it burn.
- Add the mushrooms and leave them to brown a little. After a minute or so, turn them over and continue to let them brown. Turn them only occasionally so they brown but don't release all their juices. Continue to cook for about 10-15 minutes till soft but not overcooked. Add ½ tsp salt and pepper.
- Transfer the mushrooms to a bowl and with a spatula get all of of the juices too.
- Heat the broth in a separate saucepot and keep it just below a simmer for the duration of the cooking time. Add a little water if it reduces while it simmers.
- Add the olive oil to the dutch oven and heat to medium hot.
- Add the chopped onion or shallot.
- Saute on medium for about 5-10 minutes till soft and starting to brown.
- Add the rice to the pan and toast for 4-5 minutes.
- Add the garlic and herbs, toss and cook for one minute
- Deglaze with the white wine. Cook while stirring until the wine is absorbed.
- Add about one cup of the broth to the rice and keep stirring it until all the broth is absorbed.
- Add the rest of the broth, one cup at a time, stirring till absorbed before each addition.
- You may not need all the broth, Don't let the rice get soggy, you want a moist and creamy consistency with a little bit of an al dente bite. With the last addition of broth, add the mushrooms and the pork or chicken if you want to use it. I like to reserve a few mushrooms to toss over the top when serving.
- Bring to a simmer and cook until it's creamy and has the consistency you prefer. Add more broth if it's too dry. Taste it to see if it needs salt. Depending on the saltiness of your broth, it may not need any, and the parmesan cheese will add more saltines too.
- Turn off the heat and add the parmesan cheese. Stir well and serve with wild greens pesto if desired.