Easy Mushroom Risotto
This Easy Mushroom Risotto is a bowl full of deliciousness. It is silky, creamy and comforting.
Easy Mushroom Risotto
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 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. 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.
First posted 27/05/2020. Updated 2/11/2022
Easy Mushroom Risotto
Ingredients
- 1&1/4 cup aborio rice
- 1 tbsp olive oil
- 3 tbsp butter
- 350 gram mushroom sliced
- 1 small onion or shallot finely diced
- 3 large cloves garlic minced
- 2 tsp fresh thyme
- 4-5 cups vegetable broth/stock
- 1/2 cup grated parmesan cheese
- salt
- pepper
Instructions
- Heat 2 tablespoon butter and the olive oil 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. Add the Aborio rice and fry for 1 minute until a little translucent
- Add about a cup of broth and stir. Keep adding a cup or of broth until the rice is cooked. You may not need all 5 cups of broth. Your rice should be moist and creamy
- Add the remaining one tablespoon butter. Stir in the parmesan. Garnish with some parsley and sprinkle more parmesan on top. Serve hot
Video
Notes
- I used portabellini mushroom but white mushroom is fine or if you want gourmet you can use exotic mushrooms and some dried shiitake 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
- It is one of the easiest dishes to cook, just ensure your rice is cooked to perfection before serving
