Creamy Mushroom Risotto

Risotto has a reputation for being difficult, but it really just needs patience and attention. The creaminess does not come from cream at all. It comes from the starch in short-grain rice, which is released gradually as you add hot broth and stir. The result is creamy, comforting and deeply savory, especially with golden mushrooms folded through.

Ingredients

• 6 cups (1.4 L) chicken or vegetable broth
• 3 tablespoons olive oil, divided
• 1 lb (450 g) mixed mushrooms, sliced
• 3 tablespoons butter, divided
• 1 small onion or 2 shallots, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups (300 g) Arborio or Carnaroli rice
• 1/2 cup (120 ml) dry white wine
• 3/4 cup (65 g) finely grated Parmesan
• 1 teaspoon fresh thyme leaves
• Salt and black pepper
• Chopped parsley, for serving

Step-by-Step Instructions

1. Heat the broth. Warm the broth in a saucepan and keep it at a bare simmer over low heat. Adding cold broth slows the cooking and makes the rice gluey.
2. Brown the mushrooms. Heat 2 tablespoons oil in a large, wide pan over medium-high heat. Cook the mushrooms for 6 to 8 minutes, until golden. Season with salt and thyme and transfer to a bowl.
3. Soften the onion. Lower the heat to medium. Add the remaining oil and 1 tablespoon butter. Cook the onion for 4 minutes until soft, then add the garlic for 30 seconds.
4. Toast the rice. Add the rice and stir for 1 to 2 minutes, until the edges of the grains look translucent. Toasting helps the rice hold its shape.
5. Add the wine. Pour in the wine and stir until it is almost completely absorbed.
6. Add broth gradually. Add one ladle (about 1/2 cup) of hot broth at a time, stirring frequently and waiting until it is mostly absorbed before adding more. Keep the risotto at a lively simmer. This takes 18 to 22 minutes.
7. Check for doneness. The rice is ready when it is creamy and tender with a slight bite in the center. The risotto should flow gently when you tilt the pan.
8. Finish. Remove from the heat. Stir in the remaining 2 tablespoons butter, the Parmesan and most of the mushrooms. Season with salt and pepper. Let it rest for 1 to 2 minutes.
9. Serve. Top with the remaining mushrooms and parsley, and serve immediately.

Why Arborio Rice?

Arborio and Carnaroli are short, plump Italian rice varieties that are high in a starch called amylopectin. This starch is released during cooking and thickens the broth into a creamy sauce. Long-grain rice like basmati does not release enough starch, so the dish will not be creamy.

Tips for Success

• Stir often, but not constantly. Regular stirring helps release starch; you can step away for a few seconds.
• Taste as you go. Rice varieties and broths differ, so cooking times and the amount of broth needed may vary.
• Finish off the heat. Adding the butter and cheese off the heat (called mantecatura) gives a glossy, creamy finish.
• Serve immediately. Risotto continues to thicken as it stands.

Variations

• Pea and lemon: Replace the mushrooms with peas and add lemon zest at the end.
• Butternut squash: Stir roasted squash cubes into the finished risotto.
• Chicken: Fold in shredded cooked chicken with the mushrooms.

Storage and Leftovers

Refrigerate for up to 3 days. Reheat over low heat with a splash of broth. Leftover risotto is also perfect for making arancini, or fried risotto balls.

Frequently Asked Questions

Can I make risotto without wine?
Yes. Replace it with an extra half cup of broth and a squeeze of lemon juice.

Why is my risotto gluey?
It was likely overcooked or made with cold broth. Stop cooking when the rice still has a slight bite.

Can I make it ahead?
Restaurants often par-cook risotto: cook it halfway, spread it on a tray to cool, then finish it with hot broth just before serving.