Easy Mushroom Risotto
For a dinner that breaks from your usual routine while also being a flavorful classic, give this Easy Mushroom Risotto a try! Packed with wild mushrooms, wine, and cheese…what more could you want from a dinner?
Confession: The idea of making risotto has always scared me. It always seemed so finicky and fancy and out of my league. That is of course until I tried it. A Dutch friend of mine is the master of risotto, making all sorts of varieties from classic to beetroot. I asked her to show me the ropes, and some pretty tasty dinners have been the result (case in point: this Lemon Basil Risotto, this Gorgonzola Risotto)!
So after picking up a basket of all different kinds of mushrooms at the farmer’s market, I thought today we could work them into a mushroom-packed Easy Mushroom Risotto!
The key to risotto is in how you make the rice. While most rice recipes have you just throw all the water in with the rice, boil it, and call it a day, risotto is a bit different. First off, we’ll use broth instead of water to infuse the risotto with loads of flavor. Then we’ll add the broth slowly into the rice, just a ladle-full at a time. Cook until the broth is totally absorbed, then add the next ladle. And that’s it! Risotto is a bit more hands-on than your average rice, but the result of this method makes for extra starchy, creamy risotto.
Easy Mushroom Risotto
- 2 Tbsp olive oil divided, 30 mL
- 4 cups mixed wild mushrooms
- 2 medium shallots finely chopped
- 2 cloves garlic minced
- 1 ½ cups arborio rice
- ½ cup white wine optional 120 mL
- 6 cups warm vegetable broth 1.4 L
- ½ cup grated parmesan cheese 110 g
- 2 Tbsp butter
- Salt and pepper to taste
Cook Mushrooms: Heat 1 Tbsp olive oil over medium heat in a large pot. Add mushrooms and cook until they begin to sweat (release their moisture), about 5 minutes. Remove mushrooms from pan.
Toast Rice: Heat remaining 1 Tbsp olive oil in the pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes. Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
Cook Rice: Add wine to the pot and simmer until wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
Serve: Stir in parmesan, butter, and mushrooms. Taste and add salt and pepper to suit your liking.
I first published this recipe over on Amanda’s Cookin’, where I’m a contributor. Thanks so much for dropping by and for making vegetarian recipes like this Easy Mushroom Risotto possible!