Weeknight Mushroom Risotto Recipe
I love making this risotto dish when I have an abundance of fresh mushrooms waiting in the fridge. It’s a great recipe because I use the white rice in my pantry (you don’t need fancy rice for this recipe) and the mushrooms get used up before they go bad. If I need extra protein, I’ll toss in some leftover chicken when I add the mushrooms to the skillet. I love adding in garlic powder and onion salt for extra flavor, make sure to taste test as you go so that the dish isn’t over-seasoned.
I loved using the Tovolo Ladybug Spatula to stir the rice and turn it into risotto! It turned out to be the perfect stirring tool.
Weeknight Mushroom Risotto
3 ½ cups chicken broth
3 ½ cups water
6 springs fresh thyme
4 sprigs fresh parsley
2-3 cups fresh mushrooms, rinsed and sliced
2 tsp soy sauce
6 tbsp unsalted butter
3 medium garlic cloves
2 cups white rice
1 cup dry white wine or vermouth
2 oz grated Parmesan cheese
Ground black pepper to taste
Bring the chicken broth, herbs and water to a boil. Add the sliced mushrooms and reduce heat to medium low. Cook for 2-3 minutes so that the mushrooms absorb some of the chicken broth flavor, don’t overcook because it can make the mushrooms rubbery.
Strain the broth over a bowl, discard the herbs. Set the broth aside for later and sauté the mushrooms and ½ tsp salt in 2 tbsp olive oil until well-browned. Stir in the garlic and cook until fragrant, about 1 minute. Remove the mushroom mixture from the pan and roughly chop into smaller pieces.
Melt 3 tbsp butter over medium in the now empty skillet, when the butter is melted add the rice and cook, stirring frequently until the edges of the rice grains look translucent. Don’t let the rice burn! Once the rice starts looking translucent add the wine. Cook, stirring frequently, until the rice has absorbed the wine. Add the mushrooms and stir.
Pour in 2 cups of the reserved broth and stir to mix the rice and mushrooms together. Stir the rice every 2-3 minutes, until the liquid is absorbed. Add in ½ cup of remaining broth to the rice every 2-3 minutes, stirring frequently. You might not use up all the broth.
The rice should be absorbing the liquid and taking on a creamy texture. The dish is finished when the rice is cooked through and the grains are firm in the middle but not crunchy and the liquid is absorbed.
Take the pan off the heat, add the parmesan cheese and mix well. Season with salt and pepper to taste and serve in warmed bowls. You should have a well-seasoned creamy risotto dish loaded with flavorful mushrooms in every bite.
Adapted from America’s Test Kitchen Cookbook
- Jackie Miller