Mushroom Risotto

How To Make Mushroom Risotto

Wanting an extra delicious meal? Mushroom risotto is perfect! It's delicious and earthy tasting flavor sets it apart.  It’s the ideal dish for a cool autumn day or a breezy summer day – really it doesn’t matter when you eat it, this dish is sure to be loved by anyone who loves rustic textures and earthy tasting food.

Made with vegetable stock to keep it vegan, I'd even serve it with a side of roasted mushrooms for a complete meal. I think it is the perfect accompaniment for Roasted Veggies.

Mushroom Risotto

Ingredients:

Rice
Olive oil
Mushrooms, just about any type will do
Dried mushrooms, optional
Organic vegetable stock, homemade is best
Seasonings
Parmesan cheese, optional

Here’s how to make it:

Step One: The Rice

  1. Coat the rice – Add a generous dashing of olive oil to a large non-stick soup pot. 
  2. Add the measured risotto rice.  About one ¼ cup of uncooked risotto per person is the usual. 
  3. Over medium heat constantly turn the rice until completely coated with the olive oil (it will look slightly glossy). 
  4. Remove the pot from heat and set aside. 

Step Two: Mushrooms

  1. Add the mushrooms – Cut a variety of mushrooms roughly.  You can use Shiitake, Oyster, Portabello, Porcini or just about any type that you like will do.  Adding a few dried mushrooms will intensify the flavors in the dish.  

  2. Now add these to the oiled rice and stir along with the rice over medium heat for a few minutes.

Step Three: Add Stock and Stir

  1. Add the stock – Make a vegetable stock by using organic vegetable stock or make your own by simply boiling a variety of vegetables for several hours.   You will need approximately one cup of stock per ¼ cup of uncooked risotto. 

  2. Once you have the measured amount of stock ready add to the pot containing the risotto and mushrooms and turn the head to low. 

  3. Constantly stir – The trick to a good risotto is to constantly stir it.  You’ll need to set aside 20 to 30 minutes to make this dish and remember to stir every few minutes.  Keep the rice moving and keep stirring for a creamy light risotto.

  4. Add more stock – Have a reserve of stock ready as the risotto will absorb it very quickly.   Add a ladle full of stock each time the risotto seems to be drying up – keep it moist at all times while cooking.

Step Four: Season and Garnish

Once the risotto is tender and most of the liquid has been absorbed (it should be moist and creamy), remove from the heat and set aside.

  1. Season your mushroom risotto to taste using salt and pepper.
  2. Garnish with chopped parsley and shavings of parmesan cheese.

There are many options to cooking risotto. One of our favorites is to add more vegetables, like finely chopped onions, leeks or even chives. But we also like grated carrots, peas or beans.

For a less vegetarian dish, serve with grilled prawns or fish. You may also use a meat broth, which is very common in many regions of Italy. One of our favorites is to cook risotto with sliced smokies, especially Risotto Alla Zucca which is made with pumpkin and grated cheese, seasoned with nutmeg. Love it in the Fall!

Learn more about the different varieties of Risotto and the regions of Italy they come from here.

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