Creamy Mushroom Risotto
- PREP 30min
- COOK 40min
- TOTAL 1hrs 10min
This incredibly creamy mushroom risotto is the perfect dinner for two or to make for your next dinner party. It’s easy to make and can be customized to your liking with different types of mushrooms and stock (try vegetable stock to make this vegetarian).
For wild mushrooms, clean them (if necessary) and tear or slice thicker mushrooms into smaller pieces. Smaller wild mushrooms can be left whole.
You Will Need
Mushroom Risotto
4 tablespoons butter
2 cups mushrooms such as button, cremini, or wild mushrooms
8 cups chicken broth or vegetable broth
2 sprigs fresh thyme
1 bay leaf
1 tablespoon soy sauce
1 medium onion, finely chopped
1 ¾ cups arborio risotto rice
3/4 cup dry white wine
1/3 cup mascarpone cheese or cream cheese
1/3 cup fresh grated Parmigiano-Reggiano cheese, plus more for serving
Salt and fresh ground black pepper
Homemade mushroom powder, optional
Fried Sage Leaves
1 tablespoon olive oil
12 sage leaves for garnish
Directions
Clean mushrooms by wiping them with a dry paper towel. Remove mushroom stems, roughly chop them, and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.)
Make the mushroom broth. Pour broth into a 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf, and soy sauce. Bring to a boil, then reduce to a simmer. Cook at a low simmer, uncovered, for 30 minutes. Strain stock and discard the stems, thyme, and bay leaf. You should have about 6 cups of broth; if not, add water or more broth.
In a 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion, then cook for 5 minutes. Stir in the rice and cook for 1 minute. Pour in the wine, then cook until reduced by half.
Add 1/2 cup of the mushroom-infused stock and cook over medium-high heat, constantly stirring, until the rice has absorbed the liquid. Repeat this until 5 to 5 ½ cups of broth have been added and the rice is cooked but slightly chewy.
Stir in the mascarpone cheese and grated Parmesan cheese. Season to taste with salt, pepper, and 1/2 to 1 teaspoon of mushroom powder (optional).
Make fried sage leaves. Heat the olive oil over medium-high heat in an 8-inch skillet. Add sage leaves, a few at a time, in a single layer. Fry for 15 seconds, but do not brown. Transfer the leaves from the skillet to paper towels and sprinkle with a pinch of salt.
Serve risotto in individual shallow bowls. Top each with a few sage leaves and parmesan cheese shavings.
Adam and Joanne's Tips
- Make-ahead: The mushroom infused stock can be made up to 2 days in advance. Keep it in an airtight container in the refrigerator. Warm before adding to the risotto.
- Wine to use: Choose a lighter dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc
- Wine substitution: If you prefer to leave the wine out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving.
- The nutrition facts provided below are estimates. Sodium will vary based on the which brand of stock you choose.