Mushroom Risotto

This isn’t just any mushroom risotto – it’s a luxuriously creamy, deeply savory masterpiece that’ll make you feel like a professional chef in your own kitchen.

Each spoonful delivers tender arborio rice enveloped in a velvety sauce, studded with golden-brown mushrooms that have been lovingly caramelized to bring out their rich, earthy flavor. The secret? Taking time to properly brown the mushrooms until they’re perfectly golden and concentrating their amazing umami essence.

Ingredients

For the Mushrooms:

• 500g (1 lb) mushrooms, sliced 3mm/1/8″ thick
• 250g (1/2 lb) mushrooms, quartered
• 3 tbsp butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp each salt and pepper

For the Risotto:

• 1 tbsp butter
• 1 garlic clove, minced
• 2 eschallots/French onions, finely chopped
• 1/4 cup dry white wine
• 1 1/4 cups arborio rice
• 5 cups warm chicken broth, low sodium

For Finishing:

• 1/2 cup cream
• 2 tbsp (30g) butter
• 1/2 cup parmesan cheese, finely grated
• 1/2 tsp each salt and pepper

For Serving:

• Fresh parsley or chives, finely chopped
• Fresh parmesan, for grating

Steps

1. Start with the mushrooms: Heat 1 tbsp oil and half the butter in a large heavy-based pot over high heat. Once shimmering, add half the mushrooms in a single layer – overcrowding will prevent proper browning. Cook for 4 minutes until deeply golden brown. You’ll know they’re ready when they stop releasing liquid and develop a rich caramel color.
2. Add half the minced garlic and 1/4 tsp each salt and pepper. Continue cooking for 1.5 minutes until fragrant and golden. Remove to a bowl. Repeat this process with remaining mushrooms. The key is patience – properly browned mushrooms are essential for flavor.
3. For the risotto base: Reduce heat to medium. In the same pot (don’t clean it – those brown bits are flavor!), melt 1 tbsp butter. Add garlic and onion, cooking for 2 minutes until translucent but not colored. They should be soft and aromatic.
4. Add wine, scraping the bottom of the pot vigorously to release all the caramelized bits. Let it simmer rapidly for 2 minutes until mostly evaporated – you should barely see any liquid.
5. Add rice and stir for 1 minute until the grains become slightly translucent around the edges but remain opaque in the center. This step toasts the rice for better texture.
6. Begin the stock addition: Add 1.5 cups warm stock. Stir briefly, then let it simmer for 3 minutes, stirring occasionally. The key is to let it absorb slowly – constant stirring isn’t necessary. The liquid should be gently bubbling, not boiling.
7. Continue adding 1.5 cups stock at a time, waiting for each addition to be mostly absorbed before adding more (about 3 minutes each time). Repeat until all stock is used (about 10 minutes total). The rice should be just tender with a slight bite (al dente).
8. Finishing touches: Stir in cream and butter vigorously to create a creamy emulsion. Add parmesan, salt, and pepper. Fold in half the mushrooms. The risotto should flow like lava when you tilt the pot – if too thick, add a splash of hot stock.
9. Serve immediately in warm bowls, topped with remaining mushrooms and their buttery juices. Garnish with fresh herbs and extra parmesan. The risotto should slowly spread when plated, not stand up in a mound.

Smart Swaps

• Replace cream with 1/2 cup cashew cream for a dairy-free version
• Use vegetable stock instead of chicken stock for vegetarian option
• Substitute wine with 1/4 cup stock plus 1 tbsp lemon juice

Make It Diabetes-Friendly

• Use cauliflower rice for 1/3 of the arborio (reduces carbs by 15g per serving)
• Skip cream and use extra stock plus 1 tbsp mascarpone
• Add extra mushrooms and reduce rice portion size to 3/4 cup per serving

Pro Tips

• Warm stock is crucial – cold stock shocks the rice and interrupts cooking
• Don’t rinse the rice – the starch is essential for creaminess
• Let mushrooms brown undisturbed for maximum flavor development
• Serve immediately – risotto continues to absorb liquid as it sits