Mushroom Risotto Recipe

If you’re a fan of rich, indulgent flavours, then you’re in for a treat! Mushroom risotto is the epitome of comfort food—creamy, cheesy, and brimming with earthy goodness. But don’t be intimidated by its gourmet reputation; making a delicious mushroom risotto is well within your reach. In this blog post, we’ll show you how to create this mouthwatering dish that will impress your taste buds and your dinner guests. From selecting the perfect mushrooms to achieving the ideal creamy texture, we’ll guide you through every step of the process. So, let’s dive in and uncover the secrets to making an unforgettable mushroom risotto.

Selecting the Perfect Mushrooms 

A successful mushroom risotto starts with the right selection of mushrooms. For this recipe, we’re using three varieties: cremini or chestnut mushrooms, shiitake mushrooms, and oyster mushrooms. Before slicing, remember to remove the dirt and trim any tough parts. The oyster mushrooms will be roasted, providing a crispy and flavourful topping for your risotto.

Preparing the Mushrooms 

Once your mushrooms are washed and drained, it’s time to slice them. The cremini mushrooms should be cut into roughly five-millimetre thick slices, while the shiitake mushrooms are best sliced a little thicker, around eight millimetres. Ensure the mushrooms are well-dried before cooking them to achieve the desired texture.

Caramelizing the Mushrooms 

In a wide saucepan, heat olive oil and add the cremini mushrooms first. Allow them to form a crust by not stirring for the first two minutes. Afterwards, gently stir and continue cooking until they turn golden brown. Follow the same process for the shiitake mushrooms, as they have less water content and need a quicker cook.

Infusing the Stock 

To intensify the flavours, take advantage of the caramelised fond in the pan. Pour a little stock into the roasting tray used for the oyster mushrooms and scrape off all the stuck-on bits. Add this flavourful liquid back into the stock for a deeper, umami-rich flavour.

Cooking the Risotto 

For the creamy base of your mushroom risotto, sauté finely chopped shallots and celery in the same pan used for cooking the mushrooms. Toast the rice for a few minutes and add a splash of dry white wine. Gradually add the stock in four stages, gently stirring to avoid breaking the grains of rice. Allow the rice to simmer and absorb the liquid until it’s perfectly cooked.

Step 6: Adding the Mushrooms Once the rice is cooked, fold in the caramelised cremini and shiitake mushrooms, ensuring everything is evenly incorporated. Let the risotto rest for 10 minutes under a lid to finish cooking gently.

The Final Touches 

Before serving, check the seasoning and add salt if needed. To enrich the creamy texture, stir in fine shavings of parmesan cheese. Your mushroom risotto is now ready to be plated and enjoyed.

Mushroom Risotto Recipe

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With its robust flavours and creamy texture, this dish is sure to become a family favourite. From selecting the finest mushrooms to mastering the art of caramelization, you've learned the key steps to achieving risotto perfection. Get creative with different mushroom combinations and experiment with additional seasonings to make this dish uniquely yours. We hope this guide has inspired you to explore the world of mushroom risotto and create this recipe that will leave your guests craving more. So, grab your apron and let the mushroom magic begin! Happy cooking!

Ingredients

• 200g/1 cup Aborio rice (or any other risotto rice)
• 1 x Medium shallot finely chopped (80g / 3oz)
• 1 x Stick of celery (50g / 1.5oz)
• 4 x Shiitake mushrooms (95g / 3.5oz)
• 6 x Cremini/Chesnut mushrooms (130g / 4.5oz)
• Bunch of oyster mushrooms (130g / 4.5oz)
• Small glass of dry white wine (125ml / 1/2 a cup)
• Vegetable stock (1 litre / 1 quart)
• Parmesan (50g / approx 1 cup of grated)
• Olive oil
• Salt

Instructions

1. Begin by preparing the mushrooms by removing the stems and brushing off any visible dirt.
2. Wash the mushrooms in a container of water, allowing them to float for no more than one minute.
3. Drain the mushrooms on a paper towel and pat them dry.
4. Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit).
5. Slice the cremini mushrooms into 5-millimetre-thick slices, the shiitake mushrooms into 8-millimetre-thick slices and the oyster mushrooms into little finger-sized pieces.
6. Place the sliced mushrooms on a plate or tray and drizzle with a little extra virgin olive oil.
7. Place the mushrooms in the preheated oven for 10 minutes or until they are golden brown and crispy.
8. While the mushrooms are in the oven, prepare the trim by running water over it and leaving it to soak.
9. Once the mushrooms are finished cooking, remove them from the oven and set them aside to cool.
10. Drain the trim and use it to make a mushroom stock.
11. Begin making the risotto by heating butter and oil in a pan.
12. Add the chopped onion and garlic, and cook until softened.
13. Stir in the rice and cook for a few minutes until it is translucent.
14. Slowly add the mushroom stock, stirring constantly.
15. Once the rice is cooked and the risotto is creamy, remove it from heat.
16. Stir in the parmesan cheese, parsley, and the crispy mushrooms.
17. Serve the risotto in bowls and enjoy!