Whenever I make risotto, I always want to make mushroom risotto. Sometimes I throw peas in too. And even though I want to try something new I always end up with mushroom risotto. It’s my fallback. Probably because it’s really really good. And probably because I always make risotto when it’s cold outside. Mushrooms, with their earthy, woodsy flavor in a rich risotto just scream autumn! winter!
I have a sinus headache that I can’t seem to shake so I apologize if the cooking instructions below don’t make a whole lot of sense! I shall revise at a later time. Honestly, I don’t really know the proportions I used so I’m about to guess… but I swear, risotto is super easy. You just have to be able to watch it & stir… which is really quite therapeutic.
- Olive Oil & Butter
- 1 1/4 Cups Arborio Rice
- 1 Pack of Baby Bellas, diced
- 1/2 Medium Onion, finely diced
- 1 Shallot, finely diced
- 1/2 Cup White Wine (preferably dry)
- 5 Cups HOT Water
- 1/4 Cup Dried Oyster Mushrooms
- 1/4 Cup Dried Porcinis
- Zest of One Lemon
- Freshly Grated Parmesan (optional)
- 1/2 Cup Frozen Peas (optional)
- Fresh Thyme
- Salt & Pepper
Soak the dried mushrooms in 5 cups of hot water and let sit for about 15 minutes or until reconstituted. Remove the mushrooms from the water and set the water aside to use to cook the risotto. Dice the mushrooms and add to diced fresh mushrooms.
Heat mushroom stock in small pot over low heat keeping it warm while cooking.
Heat oil & a pad of butter in a medium pot over medium heat. Saute the mushrooms with some fresh thyme (to taste) until lightly browned. Set aside.
In the same pot saute the onion and shallot until translucent. Add arborio rice and stir until covered in oil/butter. Add the white wine and stir. Add 1/2 cup of the mushroom stock and stir risotto until mostly absorbed. If adding peas, now would probably be the time. Continue adding stock in 1/2 cup increments, stirring, absorbing, etc. cycle until risotto is cooked all the way through, tender and creamy.
When the risotto is done cooking, add the lemon zest & parmesan cheese. Stir to incorporate. If you want your risotto extra creamy you can add 1/4 cup of cream, otherwise the risotto tastes great without any added dairy (even without the parmesan).
2 thoughts on “Mushroom Risotto”
It looks gorgeous!
I haven’t had risotto in ages. In fact, I think I”ve only made it once, and that’s only because risotto always seems so scary to make. This looks amazing!