Mushroom risotto is a rich and creamy Italian dish that highlights the deep, earthy flavors of mushrooms. Made with arborio rice, it’s cooked slowly with broth, creating a naturally smooth texture without cream. Perfect for a comforting, elegant meal that showcases simple yet sophisticated flavors.
Ingredients
- Arborio rice: 1 1/2 cups
- Mixed mushrooms (e.g., cremini, porcini, or button): 2 cups, sliced
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Vegetable broth: 4-5 cups, kept warm
- White wine: 1/2 cup (optional)
- Olive oil: 2-3 tablespoons
- Nutritional yeast: 2 tablespoons (for a cheesy flavor)
- Fresh parsley: Chopped, for garnish
- Salt and pepper: To taste
- Truffle oil: Optional, for drizzling
Execution
- Sauté the mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they release moisture and become golden brown. Remove from the skillet and set aside.
- Cook the aromatics: In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion until translucent, then add the minced garlic and cook for 1 more minute.
- Toast the rice: Add the arborio rice to the skillet and stir for 1-2 minutes until it is lightly toasted and coated in oil.
- Deglaze with wine: Pour in the white wine (optional) and stir until the wine is mostly absorbed by the rice.
- Add the broth gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding more. Continue this process until the rice is creamy and cooked al dente (about 18-20 minutes).
- Incorporate the mushrooms: When the rice is nearly done, stir the cooked mushrooms back into the risotto.
- Finish and serve: Add nutritional yeast, salt, and pepper to taste. Garnish with fresh parsley and a drizzle of truffle oil if desired. Serve hot.
Execution
Use warm broth and stir consistently to achieve a creamy texture without making the rice gummy. Mix various mushrooms for deeper flavors and add a touch of vegan butter or olive oil at the end for richness. Serve immediately, as risotto continues to thicken off the heat.
