This mushroom risotto recipe has a lovely, almost woodsy-like flavour that uses a combination of arborio rice, broths, wine, fresh white or cremini mushroom and dried porcini mushrooms. And there’s butter. It’s a great side dish or main that can be paired with a nice fresh salad.
The key is to use hot broth and be patient to just keep stirring while adding the liquids in gradually. This recipe calls for beef broth, mushroom broth made from the dried mushrooms, and a little white wine. I have suggested as the main mushroom to use white or cremini mushrooms, as those are what I use most, but use whatever mushrooms you prefer. It’s kind of nice to make it your own too.
I have listed 4 to 6 cups of beef broth and I prefer to let it cook down until it’s well absorbed and a little drier, so I may use a little less than those of you who would prefer it to be a little creamier. I also like to cook the mushrooms separately to let them brown and get a nice flavour, and then add to the risotto mixture later in the recipe. I like my mushrooms nicely browned as I find it makes the flavour pop for a little bit more in flavour.
This mushroom risotto recipe makes about 6 fairly generous side servings or likely 4 servings as a main.
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- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 4 to 6 cups beef broth
- 2 tbsp olive oil
- 4 tbsp butter
- 1 medium white onion diced
- 1 cup arborio rice
- 1/2 cup white wine
- 3 cloves garlic finely diced
- 2 cups sliced white or cremini mushrooms
- 1/3 cup finely chopped parsley
- Boil water. Add dried mushrooms to a measuring cup and pour boiled water on top. Set aside for about 5 minutes. Drain the mushroom broth into a separate cup to add to the risotto later in the recipe. Slice the mushrooms and set aside to add to the additional mushrooms.
- In a separate sauce-pan warm the beef broth on medium heat. You will use this to scoop into the risotto throughout the cooking time.
- Melt 2 tablespoons of olive oil and 2 tablespoons butter on medium heat in a large covered fry pan. Add onions and cook for about 3 minutes or until lightly transparent.
- Add risotto and stir into onions. Let cook for a couple of minutes and then add the wine. Let the alcohol cook off for a couple of minutes. Continue stirring.
- Add in the mushroom broth and let boil down continually stirring.
- Gradually ladle in scoops of beef broth and let cook into risotto. Repeat this process throughout the recipe until all the broth is used.
- In a separate frypan melt the remaining 2 tablespoons of butter and add the chopped mushrooms and parsley. Cook until the mushrooms are lightly browned.
- Once all the broth has cooked down, fold the cooked mushroom and parsley mixture into the risotto and stir evenly.
- Let sit for about 5 or 10 minutes to set up and then serve.