Basic Mushroom Risotto
How to Make a Basic Mushroom Risotto
Preparing a basic mushroom risotto doesn’t mean you have to sacrifice flavor. No, this is how I would prepare it during the week and use button mushrooms or whatever I had on hand. If I want to step this dish up to something more “special”, I would look for some exotic wild mushrooms like fresh chanterelles or hen of the woods. I may also introduce a little black truffle to give it that earthy taste.
Reluctant Gourmet’s Tip
Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
Ingredients
3 tablespoons olive oil
1 tablespoon butter
1 shallot chopped
2 gloves garlic chopped
1 lb. fresh mushrooms
2 cups arborio rice
7 cups homemade chicken stock
1 tablespoon fresh thyme, chopped
Salt & Pepper to taste
How To Prepare At Home
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauce pot (3-4qt), add shallots and garlic, sauté until translucent.
Add mushrooms and sauté for approx. 4-5 minutes until tender; remove and set aside.
Add remaining olive oil and arborio rice and sauté over medium heat to toast the rice approximately 3 minutes.
Add one cup of the simmering chicken stock, stirring constantly, and simmer until the stock is absorbed.
Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed.
Just before the rice is done, add the fresh thyme and reserved mushrooms. Stir to combine.
Add salt and pepper to taste, and serve.
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me...
When do you add back in the mushrooms and shallots?
Hg, just before the risotto is cooked. I would add them right after I added the last bit of stock since they are already cooked. Thanks for pointing this out.