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The two prerequisites for risotto are the proper rice and time. Starchy, short grain Arborio rice gives risotto its quintessential creamy consistency that is the hallmark of the dish. Hot liquid, generally stock of some sort, is then added in stages, allowing the rice to absorb the liquid and plump gradually. Here are a few additional tips:
- Dairy is a must. Risotto comes from Northern Italy, which is famous not only for great wine, cured meats and rice, but also for its dairy products. Thus, risotto is not a dish made with olive oil, but rather butter and cheese. The rice and onions are initially cooked in butter and then well-flavored cheese and more butter are added just before serving. I actually prefer adding whipped cream rather than butter at the end. It's not traditional but, oh, so good and a fitting final touch.
- Stir gently with a wooden spoon or silicone spatula (instead of a metal spoon) so as not to damage the rice.
- Cook Only until the rice is al dente. Too often risotto is overcooked, starchy and mushy. The genius of risotto is that the rice should be delightfully chewy and coated in a rich sauce.
Step by Steps
1. Sauté mushrooms quickly in a hot skillet.
2. Sauté rice in butter to coat each individual grain.
3. Add hot broth in 1/2-cup increments, letting the rice fully absorb the liquid before adding more.
4. When rice is al dente, fold in cream.
5. Just before serving, fold in mushrooms and cheese.
Mushroom Risotto
Mark Boughton Photography; styling by Teresa Blackburn
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Sautéing the mushrooms in a separate large pan with lots of surface area develops better flavor. Be sure to heat the chicken broth in the microwave before adding it to the risotto.
Ingredients
Ingredients
4 tablespoons butter, divided
1 pound baby portobello mushrooms, diced
1/2 pound white button mushrooms, diced
1 medium onion, finely chopped
1 garlic clove, minced
2 cups Arborio rice
¼ cup white wine
5 cups hot reduced-sodium chicken broth
3/4 teaspoon salt
½ teaspoon white pepper
½ cup heavy cream, whipped to soft peaks
½ cup freshly grated Parmigiano Reggiano cheese
Sprigs of fresh thyme
Instructions
1 pound baby portobello mushrooms, diced
1/2 pound white button mushrooms, diced
1 medium onion, finely chopped
1 garlic clove, minced
2 cups Arborio rice
¼ cup white wine
5 cups hot reduced-sodium chicken broth
3/4 teaspoon salt
½ teaspoon white pepper
½ cup heavy cream, whipped to soft peaks
½ cup freshly grated Parmigiano Reggiano cheese
Sprigs of fresh thyme
1. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook 7 minutes. Remove from heat and set aside.
2. Place remaining butter in a large saucepan or deep braising pan. Melt over medium heat. Add onion and sauté until transparent. Add garlic and cook 1 minute. Add rice and cook 2 minutes, stirring constantly.
3. Add wine and 1 cup of broth. Add salt and pepper. Cook over medium-low heat, stirring occasionally with a wooden spoon, until liquid is absorbed.
4. Continue adding broth in 1/2-cup increments, adding more when broth is almost completely absorbed. Stir frequently, but gently, so as not to break the grains of rice. (This may take up to 40 minutes.)
5. When rice is al dente, fold in cream just until small streaks of cream remain in risotto.
6. Remove from heat and fold in mushrooms and cheese. If risotto is too stiff, add more liquid. It should be creamy and not stiff. Garnish with sprigs of thyme. Serves 6.
Recipe by Chris Koetke, Cooking Class, March 2010.
Tips from the Test Kitchen
2. Place remaining butter in a large saucepan or deep braising pan. Melt over medium heat. Add onion and sauté until transparent. Add garlic and cook 1 minute. Add rice and cook 2 minutes, stirring constantly.
3. Add wine and 1 cup of broth. Add salt and pepper. Cook over medium-low heat, stirring occasionally with a wooden spoon, until liquid is absorbed.
4. Continue adding broth in 1/2-cup increments, adding more when broth is almost completely absorbed. Stir frequently, but gently, so as not to break the grains of rice. (This may take up to 40 minutes.)
5. When rice is al dente, fold in cream just until small streaks of cream remain in risotto.
6. Remove from heat and fold in mushrooms and cheese. If risotto is too stiff, add more liquid. It should be creamy and not stiff. Garnish with sprigs of thyme. Serves 6.
Recipe by Chris Koetke, Cooking Class, March 2010.
The dish looked very appetizing; however, it was rather monochromatic in appearance. Perhaps something green as a garnish, like parsley, mixed with cheese.
Rather than use cream, we suggest using more Parmesan cheese in the dish and perhaps a light dusting for garnish. Instead of 4 tablespoons of butter, we used 3 tablespoons of olive oil and were very happy with the taste and texture in addition to the knowledge that the dish was slightly healthier. We added wine, let it absorb into the rice, and then began adding the broth because it allowed the rice to soak up more of the wine flavor (this did not appear to add cooking time).
— Coanne O'Hern, Relish Recipe Tester and Reader
Nutritional Information
Rather than use cream, we suggest using more Parmesan cheese in the dish and perhaps a light dusting for garnish. Instead of 4 tablespoons of butter, we used 3 tablespoons of olive oil and were very happy with the taste and texture in addition to the knowledge that the dish was slightly healthier. We added wine, let it absorb into the rice, and then began adding the broth because it allowed the rice to soak up more of the wine flavor (this did not appear to add cooking time).
— Coanne O'Hern, Relish Recipe Tester and Reader
Per serving: 450 calories, 18g fat, 60mg chol., 13g prot., 60g carbs., 4g fiber, 960mg sodium.
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