Mixed Mushroom Risotto. A creamy, flavorful risotto, made using Carnaroli rice, organic, fresh, mixed mushrooms, finished with a pat of butter, and a generous sprinkle of Parmigiano and parsley. The end result, a creamy yet so rich comforting dish of goodness!
Song of the day: "Here comes the rain again" by Eurythmics.
Mixed Mushroom Risotto. Here is a dish perfect for the changing season. It has an incredible flavor with the wonderfully plump, earthy mushrooms, and plenty of texture from the creaminess of the starch that comes from the rice and that bit of bite when the rice is cooked perfectly! Don't know what to make for supper? How about a delicious risotto!
[This post was first published on May 2nd, 2015. Updated for photos, recipe, and writing.]
I remember going mushroom picking with my father and uncle. We would walk for miles and miles, just to find some mushrooms. My father became a scout touching the ground, smelling the soil, then walking to some random tree and finding a pile of mushrooms. My mother always had a fear that the mushrooms could be poisonous, however, I guess not, since we never fell ill!
When we were in Italy, in the country, some relatives were showing us pictures of some of the harvests from wonderful hikes into the mountains, and highly protected spots where they knew the mushroom yields would be high. I love to hear the passion in their voices and the great storytelling, most of all, I love all the different dishes prepared and the wonderful flavor of the mushrooms, hence one in particular "porcini mushrooms"!
Well, this time we didn't go on a tremendous hike in a remote mountain location, however, we did maneuver through vendors at the Strathcona Market to find Mona Food, a small cute stand selling all kinds of mushrooms and also various dried mushroom combinations. We picked up a small box of fresh mixed mushrooms: portobellini, chanterelles, shiitake, oyster. In our minds we were already creating: would it be a nice tagliatelle and mushrooms or a nice risotto, creamy, layered with that pungent earthy mushroom flavor reduced slowly and intensified in flavor.
And the winner is!
I think we found our dish: Mixed Mushroom Risotto, using great Carnaroli rice. This rice is nutty and so aromatic and holds the bite perfectly. Furthermore, mix that with sautéed mushrooms slowly cooked in beautiful vegetable stock, a pinch of red chilies, and white wine, and in conclusion, finished with a creamy pat of butter and Parmigiano Reggiano. This Mixed Mushroom Risotto is so packed with flavor that each bite will leave you wanting another and another........
How to get started:
- Firstly, gather up your ingredients, and get a deep sauté pan.
- Secondly, pour vegetable stock into a pot and keep on warm.
- Thirdly, wash and pat dry your mushrooms, then roughly chop.
- Fourthly, in the pan drizzle olive oil, garlic, and a sprinkle of dried red chili flakes. Bring to a bit of a sizzle then add in your onions, season and sauté until almost soft.
- Fifthly, add the mushrooms into the pan and stir. Sauté for a few minutes to allow the juices to render. Time to pour in the white wine and cook for a bit more.
- Toss in rice and stir well to coat them with all the goodness of the pan.
- Lastly, this is where love comes in. Add a couple of ladles of stock just covering the rice. Keep stirring until you start to see that the broth is dissipating and a sizzling sound starts. Time to add more stock.
- You continue this for some time until you have the desired texture you want. We always go for al dente, meaning the rice has a bit of bite!
The finishing touch!
Risotto is always finished with a nice dollop of butter and a generous handful of Parmigiano Reggiano!
A little more love!
Then the butter and Parmigiano are stirred gently but vigorously to create the famous "wave" risotto is known for, and finally covered for a couple of minutes to rest. This allows the rice to relax, more so, allow all that starch to become even more creamy. You know when you have achieved a great risotto when you move it in the pan and it flows to and fro like a wave caressing the shore. In Italian, we say “Risotto all’onda“.
Time to serve!
The aroma is incredible. I can smell the earthiness and nuttiness of the mushrooms. In the backdrop, there is the pungent profile of the Parmigiano! I love how creamy the risotto is. It just flows on my tongue and just when I think my senses have relaxed, there is this bite of the rice that just wakes up the taste buds in a most delightful way.
That added butter and Parmigiano is like icing on a cake. It finishes it beautifully adding such a wonderful richness to the whole!
If there ever was a dish
When I think of Fall, I see the trees starting to whither, the grass beginning to fade, and the smell of a chill in the air. In conclusion, I feel the need for warm, substantial dishes filled with earthy flavors, luxuriousness, and love. If there ever was a dish that exemplified those feeling, it is this Mixed Mushroom Risotto.
Give it a try, it will not disappoint you!
- ¾ cup (200 g) Carnaroli rice
- 150-200 g mixed fresh mushrooms (oyster, chanterelles, portobellini, shiitake)
- ½ onion, chopped
- 1 clove garlic, whole
- 3 tablespoons of extra virgin olive oil
- pinch of chili flakes
- ¼ cup white wine
- 4 cups vegetable stock
- 2 tbsp parsley + more for the top
- salt & pepper to taste
- pat of butter
- ¼ cup to ½ cup Parmigiano Reggiano, grated
- Prepare the vegetable stock (dry vegetable stock powder mixed with hot water) and leave it on low heat during the whole time of the risotto making process.
- Clean, wash, pat dry, and chop fresh mushrooms.
- Drizzle olive oil into a medium-sized pot to coat the bottom. Add garlic whole, and a pinch of chili flakes. Sautee for a couple of minutes then add onion and sauté until they become translucent about 2 minutes.
- Add mushrooms, season with salt and pepper, and saute for 2-3 minutes. Then, pour in white wine and cook, stirring, until wine dissipates. Take out the garlic whole.
- Add rice and coat well with the mushrooms and juices and oil from the pan.
- Keep heat to a medium setting. Start with adding two ladles of vegetable stock, then add one ladle at a time as broth reduces, stirring often until rice is cooked, about 18-20 minutes. Taste the rice, it should have a slight bite to it.
- Turn off the heat. Add a pat of butter and grated Parmigiano Reggiano. Stir until all melted and incorporated. Cover and let sit for a couple of minutes.
- Serve with a sprinkle of chopped parsley and more Parmigiano on top.
Cooking time may vary according to the rice used. You can also use Arborio Rice, which would cook faster. As for the texture of the rice, it should have a bit of a crunch to it.
If you want you can add a few drops of white truffle oil at the end with the butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main, Vegetarian
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Keywords: risotto, Italian, mushrooms, onions, garlic, parmigiano reggiano, white wine, vegetable broth, garlic, Carnaroli rice
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.