30 minutes
Deliciously creamy and hearty, this mushroom risotto is an Italian classic that is perfect for a cozy dinner. The dish combines Arborio rice, mushrooms, and Parmesan cheese to create a meal that is rich in flavor and texture.
tablespoons
Maitake mushrooms, Cleaned and sliced
cups
Onion, Finely chopped
whole
Garlic, Minced
cloves
Arborio Rice
cups
Oregano, Picked and chopped
tablespoons
Thyme, Picked and chopped
tablespoons
cups
cups
Unsalted Butter, divided in half
tablespoons
Parmesan Cheese, Freshly grated using a microplane
cups
Flat Leaf Parsley, Chopped
tablespoons
1. Cook the Mushrooms
In a medium sized pot, add the olive oil over medium heat. Add the mushrooms with a pinch of salt and cook until they are golden brown and have released their liquid.
2. Sweat the Aromatics
In the same pan, add the onion and garlic with a pinch of salt. Cook until the onion is translucent and the garlic is a pale golden color. Then, add the oregano and thyme, and continue to cook for a couple of minutes until aromatic.
3. Toast Rice
Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the fat, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.
4. Deglaze with Wine
Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.
5. Cook the Rice
Add about two thirds of the stock to the rice, bring it to a simmer and allow it to reduce most of the way. Make sure to stir it occasionally to prevent it from sticking to the bottom of the pot. Once the first addition of liquid is mostly gone, add the remaining amount of stock in portions while stirring constantly, waiting for each addition to mostly reduce before adding the next ladle. This step will help you get the creamy consistency of a delicious risotto. Continue to add the stock in portions, until the rice is just cooked while still being toothsome and the consistency is creamy.
6. Finishing Flavors
Remove from the heat and add the finely grated Parmesan cheese, butter and parsley, stirring until the cheese has melted and the risotto is creamy. Season the risotto to taste with salt and freshly ground black pepper. Remember, the Parmesan cheese adds saltiness to the dish, so add salt gradually and taste as you go. Divide between plates and serve immediately.
Choose a mix of mushrooms, such as cremini, shiitake, and oyster, for a deeper flavor profile. Before cooking, roast or sauté a portion of the mushrooms in a separate pan until they're browned and caramelized. This intensifies their flavor and adds a textural contrast to the creamy risotto.
Incorporate cold butter cubes at the end of cooking, off the heat. The technique called 'mantecatura' involves vigorously stirring in the butter to emulsify it with the starch, resulting in a luxuriously smooth and glossy finish.
Always toast the Arborio rice in the pan with olive oil before adding any liquid. This step, known as 'tostatura,' coats the rice grains in fat, which helps them absorb the stock without becoming mushy and ensures a proper al dente finish.
Stir the risotto frequently but not constantly. Over-stirring can break the rice grains, while not stirring enough can cause the rice to stick and burn. Find a balance to encourage the release of starch, contributing to the creamy texture without overworking the rice.
Use homemade or high-quality store-bought stock that's kept at a gentle simmer in a separate pot. Adding cold stock to the rice lowers the cooking temperature, leading to uneven cooking and a less creamy texture.
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