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Mushroom risotto

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Cookinero 13 November 2022
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Mushroom risotto

Risotto according to this recipe is unusually fragrant due to the addition of dried porcini mushrooms and baked fresh ones.

How to cook Mushroom risotto

Step 1

mushroom risotto

Cut the onion in half, put in a food processor, add celery and dried mushrooms. Grind into crumbs.

Step 2

mushroom risotto

Heat the olive oil in a saucepan, put the vegetables from the combine, cook, stirring. Add rosemary leaves.

Step 3

mushroom risotto

Add rice, stir. Pour in the wine, pour in the hot broth in small portions, cook, stirring, until completely evaporated.

Step 4

mushroom risotto

Mushrooms cut into small pieces, part put in risotto.

Step 5

mushroom risotto

Heat an ovenproof skillet, drizzle in the oils and add the remaining mushrooms. Salt, pepper, crush garlic, add thyme leaves, mix, remove from heat. Put the skillet in the oven.

Step 6

mushroom risotto

Season the risotto with butter, add lemon juice, grated parmesan. Close the lid and leave for 10 minutes. Put the risotto on a plate, put the baked mushrooms on top, sprinkle with grated parmesan. Enjoy your meal!

Mushroom risotto - FAQ About Ingredients, Baking Time and Storage

While Arborio rice is traditional for risotto due to its starch content, you can substitute it with Carnaroli or Vialone Nano rice. These varieties will provide a similarly creamy texture. Avoid long-grain rice as it won't produce the desired effect.
Yes, you can. Dried mushrooms add an umami depth, but you can increase the amount of fresh mushrooms, and perhaps add a teaspoon of mushroom bouillon or mushroom powder to compensate for the lost flavor.
Leftover mushroom risotto should be stored in an airtight container in the refrigerator and consumed within 1-2 days. The texture will change upon refrigeration, becoming much thicker.
This risotto recipe is already vegetarian! Just ensure that the broth you use is vegetable broth and not a meat-based broth.
The best way to reheat risotto is on the stovetop. Add a splash of broth or water to loosen it up, and gently heat over medium-low heat, stirring frequently, until warmed through. You can also microwave it with a splash of water, stirring every minute.
While you *can* freeze risotto, the texture will change significantly. It will likely be less creamy upon thawing. If you do freeze it, spread it out on a baking sheet to cool quickly, then transfer to a freezer-safe container. Thaw overnight in the refrigerator and reheat as described above.
Spinach, asparagus, or peas can be added during the last few minutes of cooking for extra flavor and nutrients. Roasted butternut squash or sweet potato would also be delicious additions.
Mushroom risotto pairs well with a simple green salad, roasted vegetables, or grilled chicken or fish. It's also delicious on its own!
To adjust the recipe, simply increase all the ingredient quantities proportionally. For example, to double the recipe, double the amount of rice, broth, mushrooms, and other ingredients. You may need a larger pot to accommodate the increased volume.

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