Mushroom Risotto

Mushroom Risotto 

It’s January, the days are short, and winter is in full swing. The holiday hubbub has passed, and, if you’re like me, you want to savor a little bit of calm. Well, here’s a beautiful, restaurant-worthy recipe sure to nourish you in all the important ways.

This mushroom risotto will take an hour of your time, fill your heart with calm, and provide your family one of the most unassumingly delicious dishes you’ve ever tried. You can entertain with this dish! If you love mushrooms, you will LOVE THIS! Risotto traditionally has a bite to it. Maybe I’m unrefined, but I do not love rice with a bite, so I do add a touch more liquid than what a traditional Italian recipe might call for. Enjoy! 

 

Serves 4 

Prep time 15 minutes 

Cook time 45 minutes 

 

1 medium red onion, finely diced 

2-3 tablespoons olive oil 

Pinch of red chili flakes 

Salt and pepper to taste 

2-3 cups crimini or brown mushrooms 

2-3 cups oyster or maitake mushrooms 

2-3 sprigs fresh rosemary 

3-4 sprigs fresh lemon thyme or regular thyme 

2 tablespoons butter 

1 1/2 cups Arborio rice

1 cup champagne or Prosecco 

4-5 cups chicken stock*

1 cup heavy cream 

1 cup Parmesan cheese 

 

Garnish 

 

1/2 cup grated Parmesan 

2-3 tablespoons extra virgin olive oil

2 tablespoons flat leaf parsley, finely chopped

 

1.     In a medium skillet sweat the onions in the olive oil over medium heat. Add the chili flakes, salt, and pepper. 

2.     Add the chopped mushrooms and fresh herbs. Sauté 5-6 minutes until the mushrooms have released their liquid and reduced. Add the butter. 

3.     Add the rice and sauté 1-2 minutes, allowing heat to build in the pan. 

4.     Add the Prosecco or champagne. It will sizzle and hiss. Scrape the brown bits off the bottom of the pan and incorporate with the rice.  

5.     Once the wine has been completely absorbed into the rice, begin adding 1 cup of stock at a time to the pan. Stir continually until that cup has been completely absorbed. Continue this with all 4-5 cups of chicken stock.  

6.     Once all the stock has been absorbed, add the heavy cream and Parmesan cheese. Stir to melt the cheese. Taste for doneness. Add more stock if you like it softer. 

7.     Garnish and finish with a sprinkle of cheese, a twirl of olive oil, and chopped parsley. 

 *If you prefer a toothsome bite to your risotto, use 4 cups of stock and 1/2 cup cream.