Description
This creamy mushroom risotto features tender garlic butter mushrooms layered with perfectly cooked, velvety arborio rice infused with chicken broth and finished with parmesan cheese and optional cream and butter for extra richness. A comforting and elegant dish that’s great as a main or side.
Ingredients
Mushrooms
- 500g (1 lb) mushrooms, sliced 3 mm / 1/8″ thick
- 250g (1/2 lb) mushrooms, quartered
- 3 tbsp butter
- 2 tbsp olive oil
- 3 garlic cloves, minced (divided)
- 1 tsp salt and pepper (divided)
Risotto
- 1 tbsp butter
- 2 eschallots / French onions (or 1/2 onion), finely chopped
- 1/4 cup chicken stock
- 1 1/4 cups arborio rice, uncooked
- 5 cups chicken broth/stock, low sodium, warm
- 1/2 cup cream (optional but recommended)
- 2 tbsp (30g) butter (optional)
- 1/2 cup parmesan cheese, finely grated
- 1/2 tsp salt and pepper (each)
- Finely chopped parsley or chives (for garnish)
- Extra parmesan, freshly grated (for garnish)
Instructions
- Garlic Butter Mushrooms: Heat 1 tbsp olive oil and half the butter in a large heavy-based pot over high heat. Once melted, add half the sliced mushrooms and cook for about 4 minutes until golden brown.
- Add Garlic and Seasoning: Stir in half the minced garlic along with 1/4 tsp salt and 1/4 tsp pepper, cooking for another 1.5 minutes until mushrooms deepen in color, then remove mushrooms to a bowl.
- Cook Remaining Mushrooms: Repeat this process with the remaining mushrooms, cooking until golden brown, then remove and set aside.
- Sauté Aromatics: Reduce heat to medium. In the same pot, melt 1 tbsp butter, then add the remaining garlic and finely chopped eschallots or onion. Cook for about 2 minutes until the onion becomes translucent but not brown.
- Deglaze: Pour in the 1/4 cup chicken stock and simmer rapidly for 2 minutes, scraping the pot’s base to loosen any browned bits until mostly evaporated.
- Add Rice: Stir in the arborio rice and cook for 1 minute until the edges become semi-translucent, coating the grains in the buttery mixture.
- Add Broth in Intervals: Add approximately 1.5 cups of warm chicken broth, stir, then let it absorb for about 3 minutes, stirring occasionally. Repeat this process three more times with the remaining broth, stirring occasionally, until the rice is just cooked and the risotto is creamy and slightly loose, about 10 minutes total.
- Finish with Cream and Butter: Stir in the optional cream and butter vigorously to enhance creaminess.
- Add Cheese and Seasoning: Fold in the parmesan cheese, salt, and pepper to taste. Stir through half of the reserved mushrooms, then adjust seasoning as needed. The consistency should be creamy but not thick or stodgy.
- Reheat Mushrooms: Warm the reserved remaining mushrooms (microwaving is fine) just before serving.
- Serve: Spoon the risotto into bowls, top with the warmed leftover mushrooms and a drizzle of any buttery juices pooled in the bowl.
- Garnish: Sprinkle with finely chopped parsley or chives and extra freshly grated parmesan. Serve immediately for best texture and flavor.
Notes
- Note 1: Using different cuts of mushrooms (sliced and quartered) adds variety in texture.
- Note 3: Warm broth helps maintain a consistent cooking temperature for the risotto.
- Note 4: Cream and extra butter are optional, but they significantly increase the risotto’s richness and creaminess.
- Note 5: Using a heavy-based pot ensures even heat distribution and better browning.
- Note 6: Stirring intermittently allows the rice to release starch while preventing it from sticking or becoming mushy.
- Note 7: The final risotto should be creamy and loose, not dry or overly thick.