A creamy and satisfying rice dish topped with portobello and shiitake mushrooms sautéed in garlic, butter, and balsamic vinegar. A luxurious risotto that is wonderful for dinner and any special occasion.
- 2 Tbs olive oil
- 1 cup minced onion
- 3 medium garlic cloves, minced
- 2 cups white arborio rice
- 2/3 cup dry white wine
- 4 cups chicken broth (*see notes below)
- 2 Tbs unsalted butter
- 1/2 cup shredded Parmigiano-Reggiano cheese, plus extra grated cheese for serving
- salt & pepper, to taste
- 1/4 cup fresh Italian parsley, chopped, for topping (optional)
Portobello & Shiitake Mushrooms
- 1/4 cup olive oil
- 1 Tbs unsalted butter
- 3 large portobello mushrooms, sliced 1/4 inch thick
- 1 pound shiitake mushrooms, thickly sliced
- 5 medium garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbs balsamic vinegar
For the Risotto
- Heat olive oil in a large saucepan or Dutch oven over medium-low heat. Add onion, stirring occasionally, until onions become soft and translucent. Add garlic and continue to stir until the garlic becomes fragrant (about 30 seconds).
- Add rice and stir until the rice is well coated for about a minute or two. The rice will start to crackle a little bit. Pour in the wine and continue stirring until the wine has reduced and is almost completely absorbed.
- Begin adding the broth 1/2 cup at a time (*please see notes below regarding broth temperature), stirring gently until each addition of broth has been almost absorbed by the rice before adding more broth. The risotto should be at a light simmer while cooking without letting the rice dry out. Repeat this process until you’ve added the last of the broth. This process can take between 20-30 minutes. Taste for doneness. If needed, use more broth until the rice is just tender and creamy.
- Stir in butter and cheese. Season well with salt and pepper to taste.
- Top with sautéed mushrooms (see instructions below), grated cheese and fresh parsley. Serve immediately.
- Eat while also taking time to savor the food and enjoying the moment together with loved ones at the dinner table.
For the mushrooms
- Heat olive oil and butter in a non-stick skillet over medium heat. Add the mushrooms, garlic, salt, and pepper and cook for about 8 minutes until the mushrooms are slightly browned, tender, and begin to release their juices.
- Add the balsamic vinegar and cook for another 2-3 minutes.
- Serve on top of risotto!
Three things that are super important to remember when making risotto:
- It is quite common in many risotto recipes to see instructions stating that you should heat the broth in a separate pot first before adding it to the risotto. I used to do this when I made risotto but one day I decided I didn’t like the idea of getting another pot dirty. So I rebelled. I’ve found that when I take an unopened box of broth from my pantry cupboard (which is room temperature) and add it directly to the risotto without heating it first, a difference in the outcome is not noticeable (to me at least). However, I would say that if you are using broth that has been refrigerated, you should definitely heat it up first in a pot on low. This will avoid creating an inconsistent cooking temperature each time you pour the cold broth into your hot risotto. Also, if the idea of using room temp broth versus hot broth isn’t your thing, feel free to warm it up! : )
- Rice such as basmati, jasmine, and long-grain rice do not work in risotto. To make a truly delicious risotto you must use rice that has a “pearl” in the center of the grain like arborio rice. The starches found in true risotto rice are different than other rices, which is what allows the risotto to become creamy and tender rather than gluey.
- To make a tasty risotto, you can’t rush the cooking process. So just grab a glass of wine, turn on some music, and enjoy the opportunity risotto offers to slow down and reflect while you stir, add more broth, and repeat. : )