Mushroom Risotto

When people ask me what I like to cook most (and people ask alllllll the time), my answer is always risotto. I find the stirring very therapeutic, and can serve it as a side dish or an easy dinner main. And every time I make it, I think it's better than the last. It's all about knowing what your rice needs and when it needs it, which comes more naturally each time. I PROMISE! Be patient with it, and eventually you'll start to learn what the rice needs. Sometimes I end up using less stock, a lot of the time I end up needing more, but below are a few pointers to get you started on the right track.

What People Are Saying:
"Wow, just finished cooking this recipe, My God it’s amazing, love it. The flavours are so good. Well done guys." - GreenCactus

"I love this recipe and make it often—yes, each time is better than the last. Quality ingredients are key, as well as a good cast iron pot. I like to mix up the mushroom varieties and also find the stirring very therapeutic!" - GreenBone

How To Make Mushroom Risotto

INGREDIENTS

• Broth: As you start to make your risotto, get your broth warm in a saucepan over medium heat. Hot broth will help keep the temperature from dropping each time you add it to the rice. And the faster your rice absorbs the liquid, the better your risotto texture will be. I call for vegetable to make the dish totally vegetarian, but you can use chicken if you prefer.
• Onion: A mild yellow onion works best here. Try to avoid red, which is too sharp, and yellow provides a nicer texture than white IMO.
• Garlic: Doesn't it just make everything better? I developed with 2 cloves, but adjust to your tastes and how much garlic you have to use up!
• Mushrooms: To make things easy, I call for the most common type of mushroom (they eventually mature into cremini mushrooms). Give them a good wash and scrub before using.
• Thyme: Thyme is a must when it comes to savory mushroom dishes, and please search for fresh sprigs so you can easily remove those fragrant leaves.
• Arborio Rice: This Italian rice is the classic rice used in most risotto dishes. It has round, plump grains that can hold up to low and slow cooking, ending with a creamy texture that's just absolutely dreamy when you're ready to serve.
• White Wine: Any kind of dry white wine is best (or, frankly, just use what you enjoy drinking and serve the rest of the bottle with your dinner).
• Parmesan: You're making risotto which means you're probably looking forward to a nice meal. Which means you deserve GOOD cheese—the kind Queen Ina would approve. A freshly grated block of Parmesan is going to taste 1,000x better than the pre-grated fake stuff. Trust me. You should also feel free to experiment. Parm is classic, but asiago or Gruyère would be phenomenal too.
• Peas: I call for frozen for convenience, and I love the pop of color peas provide to the dish. Of course, these are entirely optional.
• Parsley: Just for topping, but that extra finishing touch is worth the effort after making perfectly cooked risotto.

STEP-BY-STEP INSTRUCTIONS

First thing to do is get the broth to a simmer and keep it warm over low heat. That was easy!

Time for the aromatics! In a large pot, cook the onions first, since they need more time to soften, then throw in the garlic, mushrooms, bay leaf, and thyme. Cook until the onions look beautifully softened, have released their moisture, and are browned, 10 to 15 minutes more. Season with salt and pepper, give it a taste, then pour everything into a medium bowl.

No need to wipe out the pot, so melt a little bit of butter, then add the rice. Cook to coat the grains in butter and slightly toast, about 2 minutes. Add the wine and keep cooking until the wine is mostly absorbed.

Okay, now's the time to start working those arm muscles. Add a cup of broth, then cook, stirring stirring, until it's absorbed. Continue the process 1 cup at a time, stirring all the while, until the risotto is creamy, but not mushy, tasting as you go (keep in mind you may not need to use up all the broth). Return the mushroom mixture to the pot.

Finally, stir in the Parmesan and peas, then top with parsley. You did it!

Scoop the risotto into bowls and serve warm.

The full list of ingredients and instructions can be found in the recipe below.

Storage

Risotto, due to its creamy texture, is best to serve right after it's made. But leftover risotto can be stored for up to 3 days in an airtight container in the refrigerator—it just may not taste exactly the same. Reheat low and slow, adding more broth as you go.