Mushroom Risotto
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 4cups beef or chicken stock
- ⅛teaspoon ground saffron
- 3tablespoons unsalted butter
- 2tablespoons olive oil
- ¼cup finely minced scallions
- ¼cup finely minced onions
- 1pound fresh wild mushrooms, trimmed, cleaned and sliced (see note)
- 1½cups Italian Arborio rice
- Salt and freshly ground black pepper to taste
- ¾cup freshly grated Parmigiano-Reggiano cheese
Preparation
- Step 1
Place stock in a heavy saucepan, and over medium heat bring to a simmer. Add saffron, stir, and leave to simmer very slightly.
- Step 2
Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
- Step 3
Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately ¾ cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
- Step 4
Remove from heat. Add salt and pepper to taste. Stir in remaining butter and ¼ cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.
- If fresh wild mushrooms are not available, substitute a half pound of white button mushrooms, together with ¾ ounce of dried imported porcini, reconstituted. Be sure to add the strained mushroom liquid to the stock.
Private Notes
Cooking Notes
Use the broth from reconstituting dried mushrooms for the risotto cooking broth.
I added some wine as well as some fresh parsley and thyme to add a bit of dimension. Very good basic recipe, but a tad bland. I will play with some flavourful additions next time. Otherwise, a keeper!
Honestly, I didn’t have saffron and so I added turmeric to the broth while it simmered. Added garlic, white wine, and lemon during the risotto simmer period along with more onions and scallions than called for which gave it a ton of great flavor. Topped with green part of scallions which was yummy.
Skipped the saffron, added some ground cumin and lots of chicken powder and it worked for me. If you want a bit of a creamier risotto, I’d also add a dash of coconut milk (or heavy cream, if you can handle dairy).
I skipped the saffron and added 1/4 tsp tumeric and a bay leaf to the stock. Also introduced 1/2 c white wine to the prep of the risotto (in addition to the 4 c broth) and 2 cloves garlic plus 1/2 c onion to the initial saute. Worked great. Anything but bland.
I liked the addition of the scallions. I also liked doing the saute before adding the rice.
I have made this a couple times but tonight I accidentally added 1/2 cup of white wine (the wine was intended for the shrimp scampi I was also making). It added depth to the risotto so next time I’ll add it intentionally!
I used 8oz baby bellas (sliced w/stems removed) and .7oz of dried porcini mushrooms. I reconstituted the porcini’s in 1 cup of the simmering broth and added the broth back in the pot. This turned out excellent. I paired it with burgundy beef tips. The finished product reheated very well too. I prepped this for lunches that reheat in a “crockpot go”. I will do this again!
I made this with baby Bella's. Better mushrooms would have improved it but it was still delicious. I didn't put in the other 2T butter and I don't really think it needs it.
Extremely bland, needed to doctor it up quite a bit
I ended up using WAAAAYYYY more stock -- probably 7-8 cups. I also started off with about 2/3 cup of White wine after sauteeing the rice.
I added a big splash of wine and a clove of garlic before adding the rice. I also used some foraged black trumpet mushrooms and regular button mushrooms. So good.
Added about a half cup of white wine before starting to add in the stock and about 50/50 shiitake and baby bellas. Also subbed in a shallot as I forgot scallion and what a happy mistake that was. Super tasty!
Perfect. Used as a side dish to ossobuco Milanese, which I felt had too much wine it it so this softened it perfectly. Used whatever mushrooms I had in the refrigerator. Saffron did not come through but maybe I didn't add enough or other flavors took over. For 2, I used one cup of rice and 3 cups of liquid (turkey stock). Very creamy.
Honestly, I didn’t have saffron and so I added turmeric to the broth while it simmered. Added garlic, white wine, and lemon during the risotto simmer period along with more onions and scallions than called for which gave it a ton of great flavor. Topped with green part of scallions which was yummy.
I added some wine as well as some fresh parsley and thyme to add a bit of dimension. Very good basic recipe, but a tad bland. I will play with some flavourful additions next time. Otherwise, a keeper!
I added 2 teaspoons of green olive tapenade. Brightened the flavors. Also used pecorino romano in place of half of the Parmesan.
I added some white wine to it, which added an additional layer of flavor, although I'd suggest doing it somewhere I the middle as you add the liquid, otherwise the final product tastes a little too winey (is that. a word?).
Advertisement