Foolproof Mushroom Risotto
I really enjoy earthy flavors that may seem so simple but turn out to be comforting to my palate.
I learned to make this meal when I was new in the kitchen. So, as you might imagine, the first time I tried it was a complete mess.
I basically ended up with an unrecognizable soggy paste.
So after reading thousands -I’m so dramatic sometimes- of mushroom risotto recipes on the internet, I came out with my own version that works like a charm.
I found out that the best advi
ce that I can give to someone that has never made a risotto is…
Do NOT distract yourself and keep stirring!
Yeap, the main cause of my first risotto disaster was that I assumed that cooking risotto was like cooking normal rice.
With that in mind, I poured all the liquid and I let it cook without stirring… and the rest you can imagine…
I ate frozen pizza that day.
Now, let’s see the recipe that changed my risotto game!
Creamy and rich risotto with soft sliced brown mushrooms that taste heavenly.
- 200 gr Brown mushrooms thinly sliced
- 1 cup Arborio rice
- 300 ml Chicken broth
- 1/2 cup White wine
- 2 tbsp Olive oil
- 2 cloves Garlic Chopped
- 25 gr Butter
- 2 tbsp Parmesan cheese
- Kosher Salt
- Black pepper
- Parsley Chopped
Heat the olive oil in a large sauté pan over medium heat. Then add the garlic and the butter and wait until it’s lightly brown.
Now add the brown mushrooms and wait until they are soft. Pour the wine and wait until it boils and it evaporates the alcohol (around 5 minutes).
Incorporate 100ml of chicken broth and when it boils add the arborio rice and the salt and stir.
In this phase it is important that you keep stirring the risotto. Also put the temperature in medium-low.
WINE BREAK: Stirring incessantly makes me thirsty!
As the risotto is wilt, add another 100 ml of chicken broth. When you add the last 100 ml incorporate the parmesan and the black pepper. Why adding the black pepper at last? Something that I didn't know is that when you overcook black pepper it becomes a little bitter. For that reason it is preferable to only cook black pepper not more than 15 minutes in high heat.
The perfect point to take the risotto out of the stove is when the liquid has become creamier and the rice is soft but still in shape. Remove immediately because it is too easy to overcook a risotto - believe me I know.
Garnish with some parsley and enjoy!
See you soon 🙂
Tags: mushroom, risotto