Mixed Mushroom Risotto

When you think it is done add one more laddle of stock

I have always been surprised at how difficult people think risotto is to make. True there are a couple of tricks, but all in all, it is a very easy dish to cook. This makes it a fantastic choice for guests since they think you spent a lot of time preparing it.

Here are a few important things to remember. The stock needs to be at a simmer at all times otherwise the cooking temperature will change as more is ladled in. Different types of risotto call for different types of stock. For example in this dish I used two stocks, the liquid from dried mushrooms plus chicken stock. If this were a seafood risotto, I would use a stock made from shellfish. Certain vegetable risottos work better with a sharper vegetable stock than a creamy chicken based one. Of course regardless of the flavor, the stock should always be homemade. When it is time to finish I like to use Romano cheese. Except if the risotto is a cheese based one to begin with, then whatever cheeses you are using would be included at that time. For this risotto, I used fresh shitake and cremini mushrooms, but the choices are endless. As for dried mushrooms, I prefer shitake because I can find them cheap at any Asian food market. Of course dried porcini are the best if you have the money to buy them. Aside from that it is a hard dish to mess up.

Mixed Mushroom Risotto

  • 2 cups Arborio rice
  • 1 ½ cups mushrooms stems diced fine and caps sliced medium thick
  • 6 green onions
  • 2 tbsp fresh oregano chopped fine
  • 1 tbsp fresh parsley chopped fine
  • ½ cup dried shitake mushrooms
  • ½ cup white wine
  • 7-8 cups fresh chicken or vegetable stock
  • 2 tbsp butter
  • ¼ cup grated Romano
  • Salt/pepper

Dice green onions separating the white ends from the green. Place dried mushrooms in a measuring cup and fill with 1 cup boiling water. Allow to soak for about a half hour. Then squeeze out all the liquid and discard mushrooms. (If using dried porcini dice fine and add to the pile of fresh mushroom stems.) Pour chicken stock in a sauce pan and heat to a simmer. Melt butter covered in olive oil in large saute pan. Add white onion parts and saute on medium heat until softened and broken apart. Add diced mushroom stems and cook until browned. Add rice and mix well to coat in the oil on medium heat, about 2 minutes. Add wine and cook until it evaporates. Add liquid from the mushrooms and cook until rice absorbs it. Switch to simmering chicken stock and add about a cup at a time. Each time the rice absorbs most of the liquid, add another cup of stock. When about 4 cups worth of total liquid has been absorbed add the sliced mushroom caps and oregano. Season with salt and pepper but do not add too much salt because the Romano is slightly salty. Continue to add stock until rice is creamy and has no bite. When the rice has just a slight crunch,  add the green parts of the onion. When rice is creamy add cheese and parsley. Turn off heat and allow risotto to sit for about ten minutes. Serve with salad and white wine.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, Rice/Risotto and tagged , . Bookmark the permalink.

26 Responses to Mixed Mushroom Risotto

  1. Recipe Chefs says:

    I love food and sharing recipes. I really enjoy reading your blog very much. Thanks for sharing this post.

    A Delicious Potato Soup Recipe

  2. crustabakes says:

    WOW, seems like you know exactly what you want and are very familiar with what flavour goes with what. Your risotto is looking so yums, and i love the fact that you use nothing but homemade broth!

  3. I’m planning on making an asparagus and leek risotto later this week. Your mushroom risotto looks and sounds fantastic.

  4. Now this looks like a nice creamy risotto. Your making me hungry again.

    “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. ”
    -Calvin Trillin

  5. Tessa says:

    I love mushroom risotto, and I love how you demystified cooking risotto. Thanks for commenting on my frittatas http://wp.me/p17DQY-iA, but now I want to make risotto. 🙂

  6. Patti says:

    I’m one of those people who, though experienced in the kitchen, is intimidated by risotto. Now I realize I must give it a try.

  7. heidi says:

    I’ve sadly never had dried porcini mushrooms, but I love mushroom risotto. Too bad risotto takes so long to make. This looks delicious.

  8. mwbewick says:

    I’ve just changed my mind about what to have for dinner. Risotto it is.

  9. i picked up some arborio rice on a whim recently. new ingredient = culinary experiment! i love mushrooms, so looking forward to trying out this recipe!

  10. Carolyn Chan says:

    One of my favourite dishes ! Simple and delicious. Thanks for sharing the recipe!

  11. TheMaleBaker says:

    No running for the hills here…this risotto sounds scrumptious. The shitake mushrooms in this recipe must give it a great taste.

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