This mushroom risotto is one of my favourite meals to eat on a busy day. It is so easy to make and the finished product is so creamy and luxurious…you will love it!
When I used to work at the restaurant, it was one of my those dishes that comforted me after a lot of hours of work, so it definitely still brings me joy every time I cook it.
Ingredients:
Instructions:
Add 7 cups of water to a soup pot
Chop the vegetables, add the bay leaf and the fresh herbs
Cover and bring to a simmer. Continue cooking on low for 30 minutes. Slow is key here.
Strain the stock and set the vegetables aside (if you don't want to discard them, you can incorporate them into your favourite sauce or puree later)
If made in advance, warm the broth in a sauce pan over low heat.
Warm 2 tablespoons of oil in a pan over medium heat.
Sauté the onions with the mushrooms and garlic, cook for a few minutes until slightly browned.
Add the rice and stir until the rice becomes translucent.
Add 1 cup of white wine to deglaze the pan.
Start adding the stock, half a cup at a time, stirring constantly to allow the starches from the rice to release
Keep adding vegetable stock until you reach the 5 cups and the texture of the rice becomes "al dente"
At this point add the cheese and the butter (or cream cheese), and keep stirring until you reach the desired consistency and creaminess.
To finish off this easy risotto, add some finely chopped parsley and a pinch of finely chopped garlic
Add salt and pepper to taste
Enjoy!
Ingredients
Directions
Add 7 cups of water to a soup pot
Chop the vegetables, add the bay leaf and the fresh herbs
Cover and bring to a simmer. Continue cooking on low for 30 minutes. Slow is key here.
Strain the stock and set the vegetables aside (if you don't want to discard them, you can incorporate them into your favourite sauce or puree later)
If made in advance, warm the broth in a sauce pan over low heat.
Warm 2 tablespoons of oil in a pan over medium heat.
Sauté the onions with the mushrooms and garlic, cook for a few minutes until slightly browned.
Add the rice and stir until the rice becomes translucent.
Add 1 cup of white wine to deglaze the pan.
Start adding the stock, half a cup at a time, stirring constantly to allow the starches from the rice to release
Keep adding vegetable stock until you reach the 5 cups and the texture of the rice becomes "al dente"
At this point add the cheese and the butter (or cream cheese), and keep stirring until you reach the desired consistency and creaminess.
To finish off this easy risotto, add some finely chopped parsley and a pinch of finely chopped garlic
Add salt and pepper to taste
Enjoy!
“Al dente”, basically means the rice is supposed to be a bit undercooked when done cooking. When you test the rice, there should be a slight bite to it when you chew it.
The Secret to the Perfect Risotto
The right type of rice. I’ve seen a bunch of people make this mistake. Your typical rice like camolino or basmati won’t work. You’ll need a high-starch rice like arborio rice or carnaroli to make sure you get that creamy, velvety texture.
Constant Stirring. Stirring will allow the starches to be slowly released and incorporated into the stock, thus helping you achieve that perfect texture I mentioned before.
Wine. Make sure you use a good, white wine. Nothing fancy or expensive, just a decent tasting dry white wine. Remember, you want to enrich the quality of your dish, not to take from it.
Seasoning the Broth. Remember that there’s no salt and/or pepper in the ingredients list of the stock. It’s better to leave it out so you can control the saltiness of the recipe. You don’t want an over-seasoned risotto.
What can you substitute for wine in a risotto?
Some people use apple cider vinegar, others use grape juice, but the best non-alcoholic substitute for white wine to me is lemon juice.
It adds that perfect tangy flavour that reminds of the acidity of the wine, plus the citrus adds a slight freshness that lifts up the entire dish.
If you have any comments, questions or remarks, feel free to leave them below and I will get back to you as soon as possible.
