Mushroom Risotto—A Delicious Recipe Bridging the Chill of Winter and the Hope of Spring

Spring has officially sprung, yet it is sometimes difficult to prepare a meal that fits our mood. We leave behind the hearty dishes of winter and crave lighter fare. Spring is the perfect time to make Mushroom Risotto—it is comforting, filling, flavorful, and light.

There are two secrets to making good risotto. The first is, of course, the rice. Now, you can’t use that box of Uncle Ben’s sitting in your pantry. A creamy risotto requires Italian rice—it is short with a barrel shape, much different than long-grain rice.

Italian rice has two characteristics—a very soft starch on the outside that melts away from the kernel, creating a creamy texture, and a very hard inner starch that stays firm, leaving the finished product “al dente”, or firm to the bite. There are four varieties of rice that will make a good risotto: comune, semifino, fino, and superfino. The type most commonly used risotto in the United States is Arborio, a superfino variety.

The second secret is the technique. Risotto is made by braising rice, which allows it to absorb the flavors of the cooking liquid, usually broth or wine. The rice used in this preparation imparts its starches into the cooking liquid—the results, a rich consistency that resembles a heavy cream sauce.

The process begins by toasting the rice in a “soffrito”, a combination of chopped vegetables like onion and garlic, before adding the broth in slowly, usually one cup at a time. While not particularly difficult to prepare, a good risotto requires patience and your undivided attention for 20 to 25 minutes, while you stir it in a rhythmic manner.

Following is one of my favorite risotto preparations using mushrooms. Kroger sells a combination of shitake, cremini, and oyster mushrooms that is perfect for this recipe.

Wild Mushroom Risotto

Serves 4 as an entrée or 6 as a side dish

Don’t worry that your skillet won’t be large enough to hold the vegetable broth. It cooks down. After you have added 5 cups of vegetable broth, if your risotto is not the consistency you desire, continue adding vegetable broth ¾ cup at a time until risotto is at the desired consistency.

4 tablespoons extra virgin olive oil, divided

12 ounces mixed wild mushrooms, sliced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 medium yellow onion, chopped

2 teaspoons minced garlic

1 tablespoon fresh thyme leaves

1 ½ cups uncooked Arborio rice, rinsed

¾ cup white wine

5 cups vegetable broth, or more if needed

¾ cup grated Parmesan cheese, plus more for serving

Fresh parsley, chopped for garnish

In a large, deep skillet, heat 2 tablespoons olive oil over a medium heat. Add mushrooms, salt, and pepper and stir to combine. Cook, stirring occasionally, for 6 to 8 minutes, or until mushrooms are nicely browned. Remove mushrooms from the pan and set aside.

To the same skillet, add 2 tablespoons olive oil and onion. Cook, stirring occasionally, for 5 to 8 minutes, or until onion is transparent. Add garlic, thyme, and rice. Let cook for 2 minutes, then add wine. Stir and cook for 3 minutes, or until wine is absorbed.

Add vegetable broth ¾ cup at a time, stirring constantly and allowing broth to be absorbed before adding the next. Add last remaining ½ cup vegetable broth and ⅔ sautéed mushrooms. Cook until risotto is creamy and rice is al dente. Add Parmesan cheese and stir to combine.

Top with remaining ⅓ sautéed mushrooms and garnish with parsley. Serve with Parmesan cheese on the side.

Tips on selecting mushrooms: Mushrooms should have spongy, firm, and fleshy caps. Do not buy mushrooms if they have black spots or worms. Avoid mushrooms with a discolored, shriveled appearance. Wet or slimy mushrooms have past their prime.

Tips on storing mushrooms: Most mushrooms will remain fresh for 3 to 5 days. Slicing mushrooms decreases their shelf life. Store them whole. If your supermarket sells mushrooms prepacked in 1-pint containers, remove the plastic wrap when you get home and put the mushrooms in a paper bag or wrap them in paper towels. Vacuum-sealed mushrooms should keep for 7 days if refrigerated

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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