This is luxurious comfort food you can make with pantry ingredients in a single pot. The rice cooks just until it is tender to the bite and there is still enough liquid to make it like a porridge. You can substitute other whole grains, such as farro or barley for the arborio rice. Serve as a vegetarian main dish or as a side dish for beef, poultry or fish.
Course Main Course, Side Dish
Keyword mushroom risotto
Prep Time 5minutes
Cook Time 30minutes
1/2teaspoonfine sea salt
1 1/2cupsfresh wild mushroomsor dried wild mushrooms, see Recipe Notes
1tablespoonextra-virgin olive oil
1large garlic clove, minced
1 1/2cupsarborio rice
1/2cupdry white wine
5-6cupshot vegetable or mushroom brothor chicken stock
1/2cupfinely grated parmesan cheese, plus additional for serving
1teaspoon porcini powderoptional
Melt the butter in a sauce pan over medium-high heat. Add the mushrooms, if using fresh, season with the salt and cook until the mushrooms are nicely browned, about 7 minutes. Transfer the mushrooms to a bowl and set aside.
Heat the oil in the same saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the rice and cook, stirring occasionally, until the rice is glistening and the edges look translucent, about 3 minutes. Add the wine and cook, stirring occasionally, until most of it is absorbed.
Begin adding the hot broth in small batches, about 1/2 cup at a time, stirring well with each addition. Adjust the heat so that the pot is bubbling steadily but gently. Stir the rice every few minutes and when most of the broth is absorbed, add another 1/2 cup or so. As the rice swells, you can begin to add a larger quantity of broth, 3/4-1 cup, until the rice is tender, about 20 minutes. Taste a grain of rice; it should have a bit of chew but no crunchiness.
Reduce the heat to low, stir in the cream, parmesan, porcini powder, if using, and black pepper. Add additional broth so that the risotto looks like a porridge and taste for seasoning. Add the reserved mushrooms or rehydrated dried mushrooms (you can reserve a portion for the top for presentation, if desired).
The risotto will continue to absorb the liquid between the stovetop and table.Aim to serve it promptly with additional grated parmesan cheese.
To substitute dried wild mushrooms: Put them in a bowl and cover with boiling water. Use a plate slightly smaller than the bowl to keep the mushrooms submerged. Soak the mushrooms for 25 minutes. Strain the mushrooms, reserving the soaking liquid to use to make the risotto, if you like, discarding any grit at the bottom of the bowl. I like to chop the mushrooms for the best texture.