There was a small Italian café near us that served an excellent risotto. My youngest son and I loved it and bought it often. When the shop closed, I wanted to recreate that dish at home, but I had heard risotto needs constant stirring. Then I found this mushroom risotto recipe and decided to try it.
This mushroom risotto recipe is adapted from JoCooks and doesn’t require constant stirring. The technique resembles cooking regular rice: rice is sautéed with aromatics, then simmered in a mix of milk, white wine and chicken stock until tender. The result is creamy and earthy — a dish my son and I thoroughly enjoyed.
Cooking Tips for Perfect Risotto
Use the right rice: Arborio is the classic choice because its high starch content creates a creamy texture. If Arborio isn’t available, Carnaroli or Vialone Nano are good substitutes. Rinse the rice briefly under cold water to remove surface starch and help prevent excessive stickiness. Sauté aromatics in a combination of butter and olive oil — butter for richness and oil to raise the smoke point and prevent burning. With this simpler method you don’t have to stir constantly, but check the liquid level and add more if the risotto thickens too quickly. Finish with grated Parmesan for savory depth and, if desired, a light drizzle of truffle oil for extra aroma.
Serving Suggestions and Variations
Mushroom risotto works well as a main course or a side. Serve it with a green salad dressed with olive oil and lemon for a light contrast, or add sautéed spinach or kale just before serving for extra greens. For more protein, toss in cooked chicken or shrimp. Vary the mushrooms — shiitake, cremini, porcini or a wild mushroom mix add complexity. Make it vegetarian by using vegetable stock instead of chicken stock. For an even creamier finish, stir in a splash of heavy cream at the end. Garnish with fresh parsley or chives for color and freshness. A glass of Pinot Grigio or Sauvignon Blanc complements the dish nicely.
Frequently Asked Questions
What can I substitute for Arborio rice?
If Arborio isn’t available, Carnaroli or Vialone Nano are excellent alternatives with similar starch content and creamy results.
How do I store leftover risotto?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of chicken stock or milk to loosen the texture.
Can I make this risotto ahead of time?
Risotto is best served fresh, but you can prepare the base a few hours ahead. Keep it covered and warm, then finish with the additional liquids and final cooking when ready to serve.
What can I serve with mushroom risotto?
Pair risotto with a simple green salad, roasted vegetables, or grilled chicken or fish for a heartier meal.
What are common mistakes to avoid when making risotto?
Avoid adding all the liquid at once; add it gradually and monitor the rice texture so the grains cook evenly without becoming mushy.
Mushroom Risotto
Liza Agbanlog
Ingredients
- 1 tbsp avocado oil
- 2 tbsp unsalted butter
- 1 small onion, chopped
- ½ celery stalk, cut into small pieces
- 1 cup uncooked Arborio rice
- 8 oz small white mushrooms, stems removed and caps diced
- ¾ cup white wine
- 2 cups chicken stock
- ½ cup milk
- Salt and freshly cracked black pepper, to taste
- Chopped fresh parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
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In a medium pan, heat the oil and butter over medium-high heat. Add the onion and celery and cook until the onion softens, about 2 minutes.
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Add the rice and stir to coat. Add the mushrooms and stir. Pour in ½ cup of wine and cook, stirring until the rice absorbs it, about 2 minutes. Add the remaining ¼ cup wine and ½ cup of the chicken stock and stir until absorbed, about 4 minutes. Add the milk and the remaining 1½ cups of stock, then season with salt and pepper.
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Reduce heat to medium, cover the pan, and cook for 15 minutes or until the rice has absorbed the liquid. Stir the mixture every couple of minutes to prevent sticking. Remove from heat and let sit, covered, for 10 minutes.
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Serve garnished with chopped parsley and a sprinkle of grated Parmigiano Reggiano.
Notes
Nutrition
