Mushroom Risotto Recipe

Creamy Mushroom Risotto Recipe with Parmesan and Saffron – This delicious homemade mushroom risotto is a rich and creamy dish made with Arborio rice, sautéed mushrooms, Parmesan cheese, and a touch of saffron for an aromatic flavor. The slow cooking process ensures the rice absorbs all the flavorful broth, creating a velvety texture that melts in your mouth. Perfect as a main course or side dish for any meal, this easy-to-make risotto is an ideal choice for a comforting dinner. With fresh mushrooms like white and baby bella, this recipe brings both earthy and savory flavors. Whether you’re a risotto lover or looking to impress guests, this dish will be a hit every time!

Ingredients:

• 7 tablespoons butter, divided
• 5 cups vegetable or chicken broth
• 1 pinch saffron threads (see Notes)
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 ½ cups Arborio rice (or short grain sticky rice)
• 1 cup freshly grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• 8 ounces white mushrooms, sliced
• 8 ounces baby bella mushrooms (or other brown mushrooms), sliced
• Chopped parsley, for garnish (optional)

Instructions:

1. In a large saucepan, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes until soft. Remove the mushrooms and their liquid from the pan and set them aside.
2. Pour the broth into the saucepan and bring to a boil. Reduce the heat to low and let it simmer. Ladle a small amount of the broth into a bowl and add the saffron threads, allowing them to infuse the broth.
3. In another saucepan, melt the remaining 4 tablespoons of butter until foaming. Add the chopped onion and cook for 2 minutes, stirring frequently. Then, add the garlic and cook for an additional minute, ensuring the onions are softened but not browned.
4. Add the rice to the pan with the onions and garlic. Stir constantly until a few grains begin to pop. Add the saffron-infused liquid, followed by a few ladles of the simmering stock, salt, and pepper. Stir the rice over low heat until the liquid is absorbed.
5. Continue adding the stock in small amounts, letting the rice absorb the liquid before adding more. Stir constantly, and after about 20-25 minutes, the rice should be tender and the risotto should be thick and creamy.
6. Remove the pan from the heat. Stir in the Parmesan cheese and the remaining tablespoon of butter until everything is well combined.
7. Gently stir in the cooked mushrooms. Taste and adjust seasoning with more salt or pepper if necessary.
8. Divide the risotto into portions and serve hot. Optionally, top with extra Parmesan cheese and garnish with a small amount of chopped parsley.

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Tips

• Consistency: Adjust the amount of stock to achieve your desired creaminess. If you prefer a thicker risotto, reduce the stock a bit, and if you like it a bit thinner, add more stock as needed.
• Saffron: Saffron adds a unique flavor and color, but it’s optional. If you don’t have saffron, you can substitute with a pinch of turmeric for a similar color, though the flavor will differ.
• Mushrooms: Feel free to experiment with different mushrooms like shiitake, cremini, or porcini for a unique flavor profile.

Variations and Substitutions

• Cheese: You can use other cheeses like Gruyère, Asiago, or Pecorino Romano instead of Parmesan.
• Vegetables: Add peas, spinach, or asparagus for additional flavor and texture.
• Vegan Option: Use vegan butter and dairy-free cheese to make this a plant-based dish.

FAQs

• Can I make this risotto ahead of time? It’s best served immediately, but you can make it a few hours in advance and reheat it over low heat with a bit of extra broth to restore its creamy texture.
• Can I use other grains instead of Arborio rice? Arborio rice is key to achieving the creamy texture, but if you don’t have it, you can use other short-grain rice. Just note that the texture might not be as creamy.

Serving Suggestions

• Serve this mushroom risotto as a side dish with grilled meats like chicken, steak, or pork.
• It can also be enjoyed as a main course paired with a simple green salad and a glass of white wine.
• Top with additional fresh herbs or a drizzle of truffle oil for an upscale touch.

Why You’ll Love This Recipe

This Mushroom Risotto is a comforting and rich dish with the perfect balance of creamy texture, savory mushrooms, and the aromatic touch of saffron. The slow addition of broth ensures that the rice absorbs all the flavors, resulting in a velvety, melt-in-your-mouth meal that’s sure to impress. Whether as a side or a main, this dish will quickly become a favorite for any occasion.