This Easy Mushroom Risotto is a bowl full of deliciousness. It is silky, creamy and comforting. Any rice is good for me. Risotto is made with Arborio Rice, it’s not normal white rice. It has a higher level of starch and this helps thicken the liquid.
I know they say you have to slog over the stove to make a mean Risotto. But trust me you don’t have to. Yes, I was in the kitchen doing other stuff and keeping a close eye on it. But I didnt need to stand over the pan.
You have to add in the broth slowly so that the rice can absorb it and will then release it’s starch. When adding little bits of the broth it also allows you to control the amount required and reach the desired texture. You obviously don’t want mushy rice but you do not want it cooked perfectly. I prefer to add a little extra broth so you can have that sloppy, creaminess you looking for in a Risotto.
This Easy Mushroom Risotto was absolutely yum, especially with the extra parmesan. There are times when I also add cream but I opted not to add any this time. I thought the dish was rich enough without it.
My kids are not exactly crazy about mushroom so I added just enough. You can double the amount of mushroom if you want more mushroom in your risotto but you will have to adjust the other ingredients as well.
When I first made Risotto I used just a cup of rice but I gathered it wasn’t quite enough for the four of us so I added an extra quarter of a cup. I have a little leftover but that’s better than not having enough. We don’t really serve the risotto with anything else, sometimes a little salad on the side. It is a rather filling dish so you don’t need to eat loads of it.
Easy Mushroom Risotto
- 1&1/4 cup aborio rice
- 3 tbsp butter
- 250 gram mushroom sliced
- 1 small onion finely diced
- 3 large cloves garlic minced
- 2 tsp fresh thyme
- 4-5 cups vegetable broth/stock
- 1/3 cup grated parmesan cheese
- Heat 2 tablespoon butter on medium heat. Add the onion and fry until translucent. Add the thyme and garlic and fry for a minute
- Add the mushroom and fry until golden brown. Season with salt and pepper, remove from pan and set aside.
- In the same pan heat 1 tablespoon butter and add the Aborio rice. Fry for a minute, until a little translucent
- Add about half a cup of broth and stir. Keep adding half cup or a little more broth until the rice is cooked. You may not need all 5 cups of broth. Your rice should be moist and creamy
- Stir in the mushrooms and parmesan. Garnish with some fresh thyme or parsley and sprinkle more parmesan on top. Serve hot
- You can add more mushroom to the dish if you prefer. I used portabellini mushroom but white mushroom is fine or if you want gourmet you can use exotic mushrooms
- If you have some french shallots feel free to use it instead of the onion
- Although I didn't add cream to this recipe, I have tried it and it is super delicious with some cream so feel free to add some
- You can also add more parmesan if you prefer