Mushroom Risotto

Mushroom Risotto

  • Prep time: 15
  • Cook time: 45
  • Yield: 8
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Ingredients
  • 1 pound mushrooms, torn or sliced into small pieces
  • 6 cups stock
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme or sage leaves, minced
  • 1/2 cup dry white wine
  • 1/2 cup grate parmesan
  • 1 cup frozen peas
  • 2 tablespoons parsley, chopped
Nutrition Facts
Serves 8

Description

Risotto is a versatile Italian dish that consists of creamy, flavorful rice, usually Arborio rice, cooked slowly with broth until it reaches a rich and creamy consistency. While the classic version is often made with onions, white wine, and Parmesan cheese, there are numerous variations that incorporate different ingredients to create unique flavors. Here are some common risotto variations:

  1. Mushroom Risotto:

    • Made with a variety of mushrooms, such as porcini, shiitake, or cremini, to add earthy flavors. Mushroom risotto is often finished with a touch of truffle oil or chopped fresh herbs.

  2. Seafood Risotto:

    • Combines the richness of seafood, such as shrimp, scallops, or mussels, with the creamy texture of the risotto. It may also include fish stock for added depth of flavor.

  3. Asparagus Risotto:

    • Features fresh asparagus, either chopped or in thin spears, giving the risotto a vibrant green color. Lemon zest or Parmesan can complement the asparagus flavor.

  4. Spinach and Feta Risotto:

    • Incorporates sautéed spinach and crumbled feta cheese for a combination of earthy greens and tangy cheese.

  5. Butternut Squash Risotto:

    • Utilizes roasted or pureed butternut squash for a slightly sweet and creamy risotto. This variation often includes warm spices like nutmeg or cinnamon.

  6. Lemon and Herb Risotto:

    • Infused with the brightness of lemon zest and the freshness of chopped herbs such as parsley, chives, or basil.

  7. Pumpkin Risotto:

    • Similar to butternut squash risotto, pumpkin risotto incorporates pumpkin puree or roasted pumpkin for a fall-inspired dish. It may include warming spices like cinnamon or nutmeg.

  8. Saffron Risotto (Risotto alla Milanese):

    • Known for its distinctive golden color, saffron risotto is made with saffron threads, giving it a delicate flavor. This variation is sometimes called Risotto alla Milanese.

  9. Tomato and Basil Risotto:

    • Infused with the flavors of ripe tomatoes and fresh basil, creating a light and summery risotto.

  10. Gorgonzola and Pear Risotto:

    • Combines the creamy and tangy notes of Gorgonzola cheese with the sweetness of ripe pears for a delightful contrast.

  11. Lobster Risotto:

    • Elevates the dish with the addition of succulent lobster meat, often served as a luxurious variation.

  12. Sun-Dried Tomato and Pesto Risotto:

    • Incorporates the rich, umami flavor of sun-dried tomatoes and the vibrant herbal notes of pesto for a Mediterranean twist.

  13. Truffle Risotto:

    • Features truffle oil or shaved truffles to impart a luxurious and earthy aroma to the risotto.

  14. Artichoke and Lemon Risotto:

    • Combines the mild, nutty flavor of artichokes with the citrusy brightness of lemon for a refreshing variation.

  15. Wild Mushroom and Gruyère Risotto:

    • Incorporates a mix of wild mushrooms and Gruyère cheese for a hearty and comforting risotto.

These variations showcase the adaptability of risotto, allowing chefs and home cooks to experiment with a wide range of ingredients to create unique and flavorful dishes.

Instructions

  • 1. Heat stock in its own pan to a simmer.
  • 2. Heat oil in a heavy sauce pan over medium heat. Add shallots and cook until softened, but not browned, about 3 minutes.
  • 3. Turn up heat, add mushrooms, and cook 3 minutes. Add garlic and continue cooking another 1 minute.
  • 4. Stir in rice and stir until the rice begins to crackle. Stir in the wine, deglaze, and continue cooking until the liquid is reduced by half.
  • 5. Slowly ladle cups of stock into the rice, adding more as the rice absorbs the liquid, taking about 15 minutes.
  • 6. Stir in peas, continue cooking another 10 minutes.
  • 7. Stir in parsley and parmesan with more stock.
  • 8. Season to taste with salt and pepper.