Risotto is such a fantastic dish. It’s flexible enough to be served either as an appetizer or as a main course. It’s complex, rich, and very easy to change the flavor to suit your mood. Today we wanted to share a recipe for a classic Mushroom risotto.
One issue with a mushroom risotto is that too often the mushrooms end up coming out watery, flavorless, and chewy. To solve this problem, we cooked the mushrooms separately, then added them to the finished risotto. To make sure there was a delicious, strong mushroom taste throughout, we mixed in the reconstituted procini liquid with a little extra. Keep reading below for this excellent mushroom risotto recipe!
Serves 6 to 8
- 2 bay leaves
- 6 sprigs fresh thyme
- 4 sprigs parsley leaves
- 1 oz dried porcini mushrooms, rinsed in a strainer under running water
- 3 1/2 cups chicken broth
- 2 teaspoons soy sauce
- 6 tablespoons unsalted butter
- 1 1/4 lbs cremini mushrooms, cleaned, stemmed, and quartered
- 2 onions, chopped fine
- 3 cloves garlic, minced
- 1 lb arborio rice
- 1 cup dry white wine
- 2 oz Parmesan cheese, grated
- 2 tablespoons chopped fresh parsley
- black pepper
- 2 teaspoons lemon juice
- Tie together the bay leaves, thyme, and parsley with Kitchen twine. Bring the bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups of water to a boil in a saucepan over medium-high heat.
- Reduce the heat to medium-low and simmer until the dried mushrooms are fully hydrated (about 15 minutes). Remove and discard the herb bundle. Strain the brough through a fine-mesh strainer set over a medium bowl. Return the liquid to the saucepan and keep warm over low heat. Mince the porcini and set aside.
- Preheat the oven to 200F. Heat 2 tablespoons of butter in a skillet over medium-high heat until the foaming subsides. Add the cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt. Cook, stirring occasionally until the moisture released by the mushrooms evaporates and the mushrooms are well browned (about 7 minutes). Stir in the garlic until fragrant (about 1 minute) then transfer the mushrooms to an oven-safe bowl and keep warm in the oven.
- Off heat, ad 1/4 cup of water to the skillet and scrape wit ha wooden spoon to loosen any browned bits, then pour the liquid from the skillet into the saucepan with the broth.
- Heat 3 tablespoons of butter in a large saucepan over medium heat until the foaming subsides. Add the remaining 1 cup of onions and 1/4 teaspoon salt. Cook, stirring occasionally, until the onions are softened and translucent (about 9 minutes).
- Add the rice and cook, stirring frequently, until the edges of the grains are transparent (about 4 minutes). Add the wine and cook, stirring frequently, until the rice absorbs the wine. Add minced porcini and 3 1/2 cups of broth and cook, stirring every 2 to 3 minutes until the liquid is absorbed (about 9 to 11 minutes).
- Stir in an additional 1/2 cup of broth every 2 to 3 minutes until the rice is cooked through, but the grains are still somewhat firm at the center (10 to 12 minutes). Stir in the remaining 1 tablespoon of butter, then stir in the mushrooms, Parmesan cheese, chopped parsley, and lemon juice. Adjust the seasoning with salt and pepper and serve immediately.