Quick and Perfectly Creamy Risotto with Mushrooms
INGREDIENTS
- 1½ tablespoons/20 grams butter
- 2 tablespoons olive oil
- 17.5 ounces/500 grams Portobello mushrooms, sliced
- 4 shallots, finely chopped
- 6 garlic cloves, pressed
- 2 cups Arborio rice
- 1 thyme sprig
- ¼ cup white wine
- 2 cups+2 tablespoons/500 milliliters vegetable broth or water
- 1 cup+1 tablespoon/250 milliliters heavy whipping cream
- 1 flat teaspoon salt
- ⅓ teaspoon black pepper
Toppings:
- 1 cup/100 grams Parmesan cheese, grated
- 2 tablespoons butter
INSTRUCTIONS
- In a pot over medium heat, melt the butter and add olive oil. Add the mushrooms and sauté for 3 minutes.
- Add the shallots, garlic, and thyme, and stir for a minute. Pour in the white wine and let it simmer until the liquids reduce and evaporate.
- Add the rice, stir, and gradually add vegetable broth/water until the rice is covered. Stir over low heat until the liquids reduce, and the rice absorbs the fluids. Continue adding vegetable broth/water gradually until the risotto reaches the desired consistency.
- Season with salt and pepper. Finally, pour in the heavy cream, reduce it slightly, and turn off the heat. Stir in the Parmesan and butter until you achieve a very creamy risotto.
MY NOTES
FAQ
Which drinks to pair with creamy risotto with mushrooms
Pair your delectable mushroom risotto with a crisp, unoaked Chardonnay to complement its creamy richness. The wine’s acidity cuts through the dish’s lush texture, while its fruity notes enhance the earthy flavors of the mushrooms. Alternatively, opt for a light Pinot Noir for a red wine choice; its subtle tannins and red fruit notes offer a harmonious balance. For a non-alcoholic option, a sparkling water with a twist of lemon adds a refreshing contrast.
What to serve with creamy Risotto with mushrooms
Seared beef tenderloin brings a hearty and savory touch, while grilled shrimp offers a seafood twist. For a Mediterranean flair, try grilled eggplant and tzatziki. Sautéed green beans with almonds provide a crunchy contrast, and a zesty lemon and herb-roasted chicken brings a burst of flavor.
What is the secret to best risotto?
Stir consistently to coax out the rice’s starch, creating a velvety texture. Timing is crucial, ensuring the rice is al dente.
What not to do with risotto?
Firstly, refrain from rushing the cooking process; the rice demands gradual liquid absorption for optimal creaminess. Resist overcrowding the pan, allowing each grain to cook evenly. Avoid using cold broth; warm broth facilitates a smoother absorption. Don’t skip the sautéing step; it releases flavors crucial to the dish. Steer clear of overcooking; the rice should be al dente, not mushy. Eschew pre-cooked rice, as the magic happens in the gradual addition of liquid. Lastly, resist the urge to skimp on quality ingredients; inferior components can compromise the dish’s depth and richness. Patience and precision are key.
Why you shouldn’t reheat risotto
Reheating risotto poses challenges as the creamy texture relies on the precise cooking process. Reheating often leads to overcooking, making the rice mushy. Additionally, the gradual absorption of liquid that occurs during the initial cooking is difficult to replicate, resulting in a dry consistency. The delicate balance of flavors achieved during the first preparation may be lost, impacting the overall taste.
