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Mushroom Risotto

Mushroom Risotto

We had this as a side dish but you could have it as a traditional, Italian first course.
For a meatless main course I would double the ingredients.

Ingredients

Scale
  • 1/2 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/3 cup dry, white wine
  • 2 cups chicken stock
  • 1/2 onion, chopped 
  • 1 tbs butter
  • 1/2 cup (2oz, 60gr) Parmesan cheese, freshly grated
  • Condimenti
  • 4oz (125gr) mushrooms, trimmed, chopped
  • 1/2 onion, chopped
  • 1 tomato, peeled, chopped (mine was yellow)
  • 1 tbs olive oil
  • 1 tbs dried parsley
  • 1 tsp dried thyme
  • 2 tbs Greek or plain yogurt

Instructions

  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter, add the 1/2 onion and sauté until transparent.
  • Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
  • Add white wine and stir. 
  • Start condimenti. 
  • When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time. 
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed. 
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate. 
  • Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff. 
  • Condimenti:
  • Heat olive oil in nonstick skillet. Add the other 1/2 onion and sauté until starting to get tender.
  • Add mushrooms and sauté until starting to brown. 
  • Add tomato and cook until it softens.
  • Add herbs and keep warm until needed

Notes

I used brown cremini mushrooms. Use your favorite.
Peel the tomato by plunging in a pan of boiling water for 30 seconds. Rinse in cold water, peel and chop.
Yogurt will keep, opened, for several days in the fridge.

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