Risotto is that gourmet comfort food that has intimidated a lot of cooks, including me! The most common of the Italian rice varieties used for risotto is Arborio rice which is shorter and fatter than most other rice. It has a high starch content that yields a creamy texture when cooked.
This 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.
How to Make Creamy Mushroom Risotto
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 Creamy Mushroom Risotto
Stock
Homemade 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 oil
For sautéing the mushrooms,onion and garlic. You won’t be cooking at high heat, so it’s okay to use extra virgin olive oil.
Mushrooms
This 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.
Veggies
I used finely chopped yellow onion
Aromatics
Garlic finely chopped
Chilli Flakes (for some heat)
Fresh Thyme (releases a delicious flavour)
Arborio rice
To 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.
Butter
A generous amount of butter at the end adds a more creamy texture and rich flavour.
Parmesan cheese
Don’t short-change the flavour of your risotto by using anything other than freshly grated Parmesan cheese.
Chives
Chives cut through the richness and add visual appeal, too. If you don’t have chives, fresh parsley is a 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 centre of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.
- 500gr Exotic Sliced Mushrooms
- 4 Cups Hot Stock ( Chicken Or Vegetable)
- 2 Tbsp Olive Oil
- 1 Onion Finely Chopped
- 4 Cloves Garlic Minced
- 2 Tbles Fresh Thyme
- 1 Tsp Chilli Flakes(Optional)
- 1 Cup Arborio Rice
- 2 Tbsp Butter
- Parmesan Cheese Grated
- Salt to Taste
- 2 Tbsp Chopped Chives
- In a large, heavy-based saucepan heat the oil and add the onion garlic and 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 further 2-3 minutes.
- Stir in arborio rice and coat in the oil, for about 1 minute.
- Keep the stock on a low simmer.
- Stir ¼ cup 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.
