Mushroom Risotto

Updated at: Thu, 17 Aug 2023 00:21:30 GMT

Step 1

*Chicken or vegetable stock work, but if you want to double down on the fungal flavor, try making a dehydrated-mushroom stock: simmer a variety of dehydrated mushrooms in water or veggie stock, along with any other aromatics of choice. Let it steep for 30 mins to an hour, then strain. (If you can’t find dried mushrooms, don’t bother: fresh mushrooms won’t impart quite enough flavor to make a difference).

Step 2

Sear the mushrooms & reserve: In a wide sauté pan over high heat, add the cooking oil and mushrooms to sear until browned on all sides. Remove the mushrooms from the pan.

Step 3

Saute aromatics & toast rice: Add 2 tbsp (30 g) butter to the pan. Once melted, add in the grated onion and garlic and soften for 1-2 minutes until fragrant. Add in the cup of rice and stir until each grain is covered by fat in the pan.

Step 4

Simmer risotto: Add about 80% of the total broth you’re going to use (look at rice packaging for risotto ratios). Alternatively, add enough broth to submerge the rice to start. You can add more and adjust the liquid at the end. Bring to a simmer, cover, and let cook undisturbed for 10 minutes, then stir to make sure nothing is sticking, and add a bit more broth if necessary. Simmer covered for 10 more minutes, check to make sure your rice is done to your liking, then turn off the heat.

Step 5

Adjust texture, seasoning, & serve: Stir in the remaining 2 tbsp (30 g) of butter and the grated Parmigiano. Add in more broth or water until the risotto is your desired consistency. Season to taste with salt and pepper, then serve: add to a plate and top with the sautéed mushrooms and a sprinkle of parsley.

Step 6

Pro Tip - Risotto can be made to many different consistencies. Check out this video guide for adjusting risotto to your preferences and why you don’t need to stir constantly. https://youtu.be/YELqjUDEgmw

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