Mushroom and Parmesan Risotto
Risotto is a delicious meal that doesn’t need to be enjoyed just in a restaurant. You can add all kinds of flavor combinations once you’ve got the hang of it as it really a blank canvas.
One of my favorites is Pulled Chicken, Pancetta and Butternut squash Risotto which I have here on my blog as well. Creamy Mushroom Parmesan Risotto is the best yet – I love the combination of golden mushrooms and salty parmesan cheese with the rice having just a bit of texture to it. Don’t forget to add that chunk of Parmesan Rind for added depth of flavor!
BUY THE RIGHT RICE
Arborio rice is the best for making risotto, as it keeps that nice al dente bite, while the starch lends itself to a creamy texture. No need to wash the rice beforehand, as this will remove some of the starch that you’ll need to make that classic creaminess of risotto.
TOAST THE RICE BEFORE ADDING LIQUIDS
To get a lovely depth of flavour to the rice, you’ll need to lightly toast it in the pot before you add any wine or hot stock. It only takes two minutes, but this extra step is worth it. Just be sure to stir it frequently while toasting to prevent the rice from burning.
KEEP THE STOCK HOT AND ADD IT SLOWLY
If you add cold stock into the hot rice. The key to getting a nice creamy risotto with the liquid well absorbed is to go hot and slow. Keep your stock hot in a pot nearby and add it in one ladle at a time, letting the rice absorb it before adding more liquid.
Use a low or reduced sodium stock, as the flavors will concentrate in the risotto and you don’t want to make it too salty. I prefer to add my own seasoning as I go and adjust it as needed. Remember the Parmesan Rind will add salt as well.
STIR REGULARLY
Risotto is a dish that you definitely need to be focused on for those 30 minutes while you’re making it. If you rush it, you’ll ruin it….and if you forget about it, letting it simmer unattended for too long, you could ruin it as well. The trick is to stir it often to prevent the rice drying out or sticking to the pan.
Stirring is also part of what helps release the starch in the rice and give the risotto it’s signature creamy texture
USE REAL PARMESAN CHEESE
Do not, under any circumstances, use the stuff that comes out of a shaker for this dish. Do yourself a favor – buy the real deal. The flavor of real parmesan can’t be beat and when you freshly grate it you get the best results. See my “Tips” section for my Be like Becci tips on grated Parmesan keeping the Rind!
CREAMY MUSHROOM PARMESAN RISOTTO
yield: 8 servings
INGREDIENTS
8 cups chicken or vegetable stock
2 tbsp olive oil
½ cup chopped onion
4 cloves garlic, minced
1 lb mushrooms, sliced (button and bay Bellas work great)
2 cups arborio rice
½ cup dry white wine
pinch fresh ground black pepper or more to taste
1-1/2 cup finely grated parmesan
3 tbsp butter, divided
1 chunk of Parmesan Rind
garnish: fresh parsley & parmesan shavings
INSTRUCTIONS
In a large saucepan, bring stock to a simmer. Reduce heat to low to keep warm.
In a large dutch oven or saucepan, heat olive oil over medium heat. Add onions and saute until translucent, about 5 minutes. Add garlic and mushrooms, and sauté until mushrooms are soft and golden, about 4 minutes. Remove mixture and set aside.
Add 1 tbsp butter to pan to melt. Stir in rice, and pepper. Cook for 2 minutes, until rice is well coated and smells slightly toasted. Add in the wine and cook until absorbed
Add chunk of Parmesan Rind
Using a ladle, add ½ cup hot stock at a time, stirring constantly. Wait until liquid is absorbed before adding more. Continue cooking and stirring the rice, adding stock ½ cup at a time. It will take about 20 minutes or until rice is tender with a firm center and dish is creamy. You may not need all the broth.
Add mushroom mixture back into the pot and stir into the rice. Remove Parmesan Rind with a fork and discard. Stir in cheese and remaining butter. Garnish with parsley and parmesan shavings. Serve immediately.
