Gourmet Creamy Mushroom Risotto
Creamy Mushroom Risotto
This Gourmet Creamy Mushroom Risotto recipe is an easy authentic Italian-style risotto which complements grilled meats or chicken. Tuck into a plate of nutty risotto filled with earthy exotic mushrooms, garlic, chilli flakes for a bit of heat and some sharp Parmesan cheese. It's simple to make and perfect as a midweek meal. It also makes a delicious filling vegetarian meal on its own served with a green salad.Risotto should be cooked over medium heat so that rice is equally cooked through. If you cook over high heat, rice will be cooked outside, but still hard inside.Most important thing is to add stock gradually, one ladle at a time, and let each addition be absorbed before adding the next. If you add all liquid at once, you will get just plain cooked rice instead of creamy risotto.Adding a knob of butter at the end of cooking will make your risotto extra creamy.Ingredients for Mushroom RisottoStockHomemade chicken or vegetable stock is always best for flavour, but you can use store-bought low sodium stock for convenience, just adjust the seasonings at the end. Since you'll keep the stock hot on the stove while you're stirring it into the risotto you can add a bit more flavour by adding some thyme, garlic and mushroom stems left over from prepping the risotto ingredients. Olive oilFor sautéing the mushrooms, onion and garlic. You won't be cooking at high heat, so it's okay to use extra virgin olive oil. MushroomsThis recipe uses a combination Shimeji, Shitake and Oyster mushrooms because they are packed with umami and all lend a different flavour and texture to this risotto.OnionI used finely chopped yellow onion.AromaticsGarlic finely choppedChilli Flakes (for some heat)Fresh Thyme (releases a delicious flavour) Arborio riceTo get that signature creamy risotto texture, you must use a particular type of short-grain, high-starch rice like Arborio as it releases its starch as you cook and stir. No other rice will give you the same results. ButterA generous amount of butter at the end adds more creamy texture and rich flavour. Parmesan cheeseDon't short change the flavour of your risotto by using anything other than freshly grated Parmesan cheese. ChivesChives cut through the richness and add visual appeal, too. If you don't have chives, fresh parsley isa good substitute.How to Know When Risotto is Done:The best way to know is to taste it. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.
Ingredients
- 500 Gr Exotic Mushrooms Sliced
- 4 Cups Hot Stock (Chicken or Vegetable)
- 2 Tbles Olive Oil
- 1 Medium Onion Finely Chopped
- 4 Cloves Garlic Finely Chopped
- 2 Tbles Fresh Thyme or 4 Sprigs
- 1 Tsp Chilli Flakes
- 1 Cup Arborio Rice
- 2 Tbles Butter
- 1/2 Cup Parmesan Cheese
- Salt To Taste
- 2 Tbles Chives To Garnish
Instructions
- In a large, heavy-based saucepan heat the oil and add the onion garlic, chilli flakes and one tablespoon of the fresh thyme.
- Fry over gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further2-3 minutes.
- Stir in Arborio rice and coat in the oil, for about 1 minute.
- Keep the stock on a low simmer.
- Stir 1/4 cup of the simmering stock into rice and cook on medium heat, stirring often, until absorbed.
- Continue cooking and adding stock, about 1 ladle at a time. Stir frequently and let each addition be absorbed before adding the next. Cook in this way until the rice is tender and creamy, but still al dente, about 18 to 20 minutes.
- Season to taste with salt if needed. (Remember that the stock also contains salt)
- Add the butter, parmesan cheese and the rest of the fresh thyme.
- Serve hot, garnished with some chopped chives.
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