Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cups (1200 ml) low-sodium chicken or vegetable stock, kept at a bare simmer in a saucepan; 12 oz (340 g) cremini mushrooms, wiped clean with a damp towel, stems trimmed, sliced ¼ inch (6 mm) thick; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (28 g) unsalted butter, for cooking the shallot; 1 large (about 3 oz) (85 g) large shallot, peeled and finely diced (about ½ cup); 2 cloves (8 g) garlic cloves, minced; 1 tsp (1 g) fresh thyme leaves, stripped from the stems; 1½ cups (300 g) arborio rice, not rinsed; ½ cup (120 ml) dry white wine, such as pinot grigio or sauvignon blanc, at room temperature; 1 tbsp (14 g) unsalted butter, cold, cut into 3 pieces, for finishing; 1 cup (about 3 oz) (85 g) Parmigiano-Reggiano cheese, finely grated, plus extra for serving; kosher salt, to taste, about ¾ tsp total; black pepper, freshly ground, to taste; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional); 1 tsp (5 ml) lemon juice, freshly squeezed, to brighten the finished dish (optional)

From the MyKitchenBank Kitchen

A classic stovetop risotto with deeply browned cremini mushrooms, shallot, white wine and Parmesan. Slow, steady stirring and gradual additions of hot stock turn arborio rice into a silky, creamy dish with tender grains that keep a slight bite.

Prep: 15 min
Cook: 38 min
Wait: 3 min
Total: 56 min
Makes: 4 main-course servings (about 6 cups / 1.4 L), or 6 as a starter

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Ingredients

4 servings

5 cups (1200 ml) low-sodium chicken or vegetable stock, kept at a bare simmer in a saucepan
12 oz (340 g) cremini mushrooms, wiped clean with a damp towel, stems trimmed, sliced ¼ inch (6 mm) thick
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (28 g) unsalted butter, for cooking the shallot
1 large (about 3 oz) (85 g) large shallot, peeled and finely diced (about ½ cup)
2 cloves (8 g) garlic cloves, minced
1 tsp (1 g) fresh thyme leaves, stripped from the stems
1½ cups (300 g) arborio rice, not rinsed
½ cup (120 ml) dry white wine, such as pinot grigio or sauvignon blanc, at room temperature
1 tbsp (14 g) unsalted butter, cold, cut into 3 pieces, for finishing
1 cup (about 3 oz) (85 g) Parmigiano-Reggiano cheese, finely grated, plus extra for serving
kosher salt, to taste, about ¾ tsp total
black pepper, freshly ground, to taste
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)
1 tsp (5 ml) lemon juice, freshly squeezed, to brighten the finished dish (optional)

Equipment (7)

Large heavy-bottomed sauté pan or wide Dutch oven, 11-12 inch (28-30 cm)
Medium saucepan, 2-3 quart (2-3 L), for the hot stock
Ladle, ½-cup (120 ml) size or similar
Wooden spoon or flexible silicone spatula
Small bowl or plate for the browned mushrooms
Fine grater or Microplane
Chef's knife and cutting board

Steps

Before you start

Use low-sodium stock so you can control the salt; Parmesan and the reduced stock both add saltiness at the end.
Grate the Parmesan on the small holes of a box grater or a Microplane so it melts smoothly into the rice.
Do not rinse the arborio rice. The surface starch is what makes the risotto creamy.
Have everything chopped and measured before you light the burner. Once the rice goes in, you will be stirring almost continuously for about 25 minutes.

1
Heat the stock
- Pour the stock into a medium saucepan and bring it to a bare simmer over medium heat, then reduce the heat to low so it stays hot but is not boiling away.
- Keep it right next to your risotto pan with the ladle inside.
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Ready when: Small bubbles form at the edge and the stock is steaming.
Tip: Cold stock added to the rice stops the cooking and makes the grains cook unevenly, so keep it hot throughout.
2
Prep the aromatics
- While the stock heats, clean and slice the mushrooms, dice the shallot, mince the garlic, strip the thyme leaves and grate the Parmesan.
- Set the shallot, garlic and thyme together in one pile near the stove.
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Tip: Wipe mushrooms with a damp towel rather than soaking them. Water makes them steam instead of brown.
3
Brown the mushrooms
- Heat the olive oil in the large sauté pan over medium-high heat until it shimmers.
- Add the mushrooms in a single layer (work in two batches if they crowd the pan) and leave them undisturbed for 3 minutes.
- Stir, then cook 4 to 5 minutes more, with a pinch of the salt added at the end.
- Scoop them onto a plate, leaving the pan on the heat.
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Ready when: The mushrooms have released their liquid, the liquid has evaporated, and the slices are deep golden brown at the edges.
Tip: Do not salt early. Salt draws out water and delays browning.
4
Soften the shallot
- Reduce the heat to medium.
- Add the 2 tablespoons butter to the same pan and let it melt, scraping up the browned bits with a wooden spoon.
- Add the shallot and a pinch of salt and cook, stirring, for 3 minutes.
- Add the garlic and thyme and cook 1 minute more.
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Ready when: The shallot is soft and translucent with no browning, and the garlic smells fragrant.
Tip: If the shallot starts to color, lower the heat. Brown shallot makes the risotto taste bitter.
5
Toast the rice
- Add the arborio rice to the pan and stir constantly for 2 minutes so every grain is coated in butter and oil.
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Ready when: The edges of the grains turn translucent while the centers stay chalky white, and the rice smells nutty.
6
Add the wine
- Pour in the wine and stir steadily.
- Let it bubble until it is almost completely absorbed and the sharp alcohol smell has faded, about 2 to 3 minutes.
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Ready when: When you drag a spoon through the rice, the pan bottom stays visible for a second and there is almost no liquid pooling.
7
Add stock gradually
- Add about ¾ cup (180 ml) of hot stock, just enough to barely cover the rice, and stir often.
- Lower the heat to medium-low so the risotto simmers gently, not violently.
- When the rice is nearly dry and the spoon leaves a trail, add another ladleful.
- Repeat for 18 to 20 minutes, stirring frequently and seasoning with ½ teaspoon salt about halfway through.
- Begin tasting after 16 minutes.
- You may not need all the stock.
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Ready when: The rice is tender but still has a slight firm bite at the center, and the mixture is loose and creamy, flowing slowly when you tilt the pan.
Tip: If the rice sticks to the pan, the heat is too high or you waited too long between additions. Add stock and lower the heat.
8
Stir in mushrooms
- When the rice is nearly done, stir in the browned mushrooms and any juices from the plate.
- Add one last ladleful of stock and cook 1 to 2 minutes, stirring, until the risotto is loose and creamy.
- Remove the pan from the heat.
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Ready when: The risotto looks slightly wetter than you want to serve it, because it will thicken as it rests.
9
Finish off the heat
- With the pan off the heat, vigorously stir in the cold butter pieces and the Parmesan until melted and glossy.
- Season with pepper, the lemon juice if using, and more salt to taste.
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Ready when: The risotto is creamy and shiny, and the cheese has fully melted with no clumps.
Tip: Add a splash of hot stock if it looks stiff. Risotto should flow like a thick sauce, not sit like a cake.
10
Rest and serve
- Cover the pan and let the risotto rest for 3 minutes so the rice relaxes and the texture settles.
- Stir once, spoon into warm shallow bowls, and top with parsley and extra Parmesan.
- Serve immediately.
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Ready when: The risotto spreads gently into a soft mound when spooned into a bowl.
Tip: Risotto firms up quickly as it cools, so serve right away.

Good to know

Tips

Use a wide pan rather than a deep pot. More surface area helps the liquid absorb evenly and keeps the rice from overcooking.
Taste the rice from minute 16. Ideal risotto is al dente, tender outside with a tiny firm center, not crunchy or mushy.
For a deeper mushroom flavor, soak ½ oz (15 g) dried porcini in 1 cup (240 ml) hot water for 20 minutes, chop them, and use the strained soaking liquid as part of the stock.
Finish risotto off the heat with cold butter and cheese. This emulsifies the sauce and keeps it creamy rather than greasy.

Make ahead

"For a partial make-ahead, brown the mushrooms and chop the shallot, garlic and thyme up to 1 day ahead and refrigerate separately. Risotto itself is best made and served right away."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store in an airtight container for up to 3 days. Freezer: not recommended, as the rice turns mushy. To reheat, warm in a skillet over medium-low heat with a splash of stock or water, stirring gently until creamy and hot throughout. Leftovers also work well shaped into patties and pan-fried as risotto cakes."

Substitutions

dry white wine, such as pinot grigio or sauvignon blanc → Additional stock plus 1 tablespoon white wine vinegar or lemon juice. Gives the acidity of wine without alcohol; add the vinegar with the stock.
cremini mushrooms → Mixed wild mushrooms, shiitake or white button mushrooms. Use the same weight. Remove tough shiitake stems. Button mushrooms are milder in flavor.
large shallot → ½ small yellow onion, finely diced. Slightly sharper flavor; cook 1 minute longer until fully soft.
Parmigiano-Reggiano cheese → Grana Padano or pecorino romano. Pecorino is saltier, so add less salt at the end.