MUSHROOM RISOTTO & VARIATIONS

Rice was introduced to Italy by the Moors during their occupation of Sicily and the Iberian Peninsula between the 9th and 10th centuries. The earliest recording of Italian cultivation was during the 14th century, as the Mediterranean climate proved to be conducive to growing some of the best short-grain varietals like Arborio, Carnaroli, Maratelli, and Vialone Nano used in risotto. Not surprisingly, the Italians used their own creative approach with this newly discovered rice, combined it with local ingredients, and used a cooking technique-that usually requires 18 minutes of undivided attention and stirring-all to create their own creamy, luxurious, and beloved risotto.

This recipe is based on a mushroom risotto, however we’ve noted some variations below in the recipe card. We like to look at this main risotto recipe as a base-somewhat like pasta-and then add in what we have in our pantry, or have as a particular craving. The mushroom craving so happens to be one we have often!

Mushroom Risotto

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Course Main Course, Side Dish

Cuisine Italian, Mediterranean

Servings 3

Ingredients

  

1x2x3x

Mushrooms

• 5 Oz Fresh Mushrooms a single type or a mixture
• 1 1/2 Tbsp Olive Oil
• 2 Teaspoons Fresh Thyme Leaves or 1 Teaspoon of Dried Thyme
• 1 Shallot chopped
• 1/2 Clove of Garlic, chopped the other half can go into the risotto
• Pinch of Salt
• 2 Tbsp Fresh Sage or Parsley chopped Or half & half
• Squeeze of Fresh Lemon

Risotto

• 3 Cups Stock Chicken, Vegetable, or Seafood
• 2 Teaspoons Olive Oil
• 2 Onion chopped
• 2 Ribs of Celery finely chopped
• 1 Garlic clove, finely chopped
• 1 Cup Arborio or Carnaroli Rice
• 1/2 Cup Dry White Vermouth or Dry White Wine
• 2 Tbsp Butter
• 1/4 Cup Freshly Grated Parmesan Cheese
• salt and pepper to taste
• Dash of Truffle Oil optional

Instructions

 

Mushrooms

• Heat a skillet and put in the Olive Oil. Reduce the heat to medium
• Add the Mushrooms and Thyme and cook for about 1 minute
• Add the chopped Garlic, a Pinch of Salt, Sage or Parsley, and a Squeeze of Lemon Juice. Taste to be certain the mushrooms are cooked and seasoned to your taste. If not, cook them a little longer and add additional salt, parsley and lemon to your liking.
• If you would like your mushrooms in smaller sizes, or chopped, do so after they are cooked.

Risotto

• Heat the Stock in a saucepan and place at the back of the stove. Keep it on a low burner as it will need to be hot-at a low simmer-while adding it to the rice mixture.

  *Keep a ladle close by to be prepared to add the stock to the rice when ready.
• Heat another saucepan and add the Olive Oil. Reduce to medium heat and add the Shallot or Onion, Celery, and a Pinch of Salt. Stir, cover, and cook for about 3 minutes.
• Add the chopped Garlic and cook for another 2 minutes, allowing everything to sweat and soften.
• Turn the heat to high and add the rice, and continue to stir constantly. You want to somewhat “fry” the rice a little without browning it. Do this for about 2 to 3 minutes.

  *From this point on, you will be stirring constantly, so come to the stove prepared. Have all your ingredients, utensils, etc. within reach. You will need be here for 15-18 minutes.
• Reduce heat to medium-high and add the Mushroom mixture, Vermouth or White Wine
• Once the Vermouth or wine has been absorbed into the rice, add 1 ladle of Stock. Stir continually, until the liquid has been absorbed into the rice, and then add another ladle of stock. Repeat & continue this process for 15-18 minutes, from the time you added the first ladle of stock.

  *The heat should remain at a medium-high so that the liquid is simmering as you are stirring, allowing the rice to absorb the liquid. Taste the rice at 15 minutes to test. If not, continue cooking. Add the salt and pepper at this point, according to your taste.
• After the rice is done, remove the pan from the heat and add the Butter and Parmesan Cheese, and stir in.
• Serve immediately garnishing with grated Parmesan Cheese, Sage or Parsley, and a squeeze of Lemon. Accompany with your favorite fresh green salad or vegetable. A dash of Truffle Oil is ALWAYS delicious as well!!

Notes

You can use this basic risotto recipe and create numerous variations based on the season or what you have in your fridge.  It can be approached like a pasta, adding different vegetables, prosciutto, or seafood, along with various herbs and seasonings you prefer. 

Whatever you’re adding, just pre-cook it or warm it, similar to the mushroom mixture, and add it in Step 7, after you take the risotto off the stove. Combine all ingredients and then add the Parmesan and and garnish you desire. 

*We add the mushrooms a little earlier because they can handle a little more cooking time, and infuse a greater depth of flavor to the risotto that way.  

Here are a few of our other favorite variations:

1. Asparagus and Peas, adding fresh Mint and/or Chives at the end.

2. “Primavera”, using a mixture of vegetables like chopped zucchini, squash, and topping with freshly chopped tomato. **You can also add a little chopped fennel along with the chopped celery for another layer of flavor.

3. Roasted Butternut Squash, Sage, and Prosciutto or Bacon

4. Shrimp, Peas, Zucchini, and Saffron. **Add 2 pinches of saffron to your stock in        Step 1.  Fennel is also a good add in this recipe too. 

 

Tried this recipe?Let us know how it was!