One-Pot Mushroom Risotto
By Amanda LuchtelPublished on December 21, 2020
Time
1 hour 5 minutes
Yield
Serves 4
Ingredients
Before You Begin
You can substitute white mushrooms for the cremini mushrooms and chanterelle or oyster mushrooms for the shiitakes, if desired. If the mushroom caps are larger than 2 inches in diameter, cut them into six pieces. One and a half cups of Arborio rice weighs about 11 ounces.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add cremini mushrooms, shiitake mushrooms, ½ teaspoon salt, and pepper. Cover and cook until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook, stirring occasionally, until all liquid has evaporated and mushrooms begin to brown, 8 to 10 minutes longer.
- Add 4 tablespoons butter, shallots, porcini mushrooms, and garlic and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently with wooden spoon, until grains are translucent around edges, about 2 minutes. Add wine and cook, stirring constantly and scraping up any browned bits, until wine is fully absorbed, about 2 minutes.
- Stir in 3 cups water, thyme, and remaining 1 teaspoon salt. Increase heat to high and bring to simmer. Stir, cover, and reduce heat to medium-low. Cook until almost all liquid has been absorbed and rice is just al dente, about 12 minutes, stirring twice during cooking.
- Add remaining 1 cup water and cook, stirring constantly, until risotto is creamy, about 3 minutes. Off heat, cover and let stand for 5 minutes (risotto will continue to thicken as it sits).
- Stir in Parmesan, parsley, and remaining 2 tablespoons butter. Risotto should have consistency of loose oatmeal; wooden spoon dragged through mixture should leave trail that takes about 3 seconds to fill in. Adjust consistency with small increments of warm water as needed. Season with salt and pepper to taste. Serve immediately, sprinkled with extra parsley.
Time
1 hour 5 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted to create a mushroom risotto that built layers of flavor in one pot and that used a simple technique to develop a creamy texture with a lot less stirring. The combination of mushrooms—both fresh and dried—in this recipe contributed a deep, complex, satisfying savoriness. We chose cremini for their earthiness and meaty texture; shiitakes for their heartiness; and dried porcini for their intense, concentrated flavor. Instead of reconstituting the dried porcini in warm water, we simply chopped them fine and stirred them in with the garlic and shallots. Once we’d sautéed the rice, we added 3 cups of water to the pot; as the mixture simmered, the dried porcini imparted their flavor to the risotto and the grains of rice gently bumped against each other and released their starch to create the creaminess we were after.
Before You Begin
You can substitute white mushrooms for the cremini mushrooms and chanterelle or oyster mushrooms for the shiitakes, if desired. If the mushroom caps are larger than 2 inches in diameter, cut them into six pieces. One and a half cups of Arborio rice weighs about 11 ounces.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add cremini mushrooms, shiitake mushrooms, ½ teaspoon salt, and pepper. Cover and cook until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook, stirring occasionally, until all liquid has evaporated and mushrooms begin to brown, 8 to 10 minutes longer.
- Add 4 tablespoons butter, shallots, porcini mushrooms, and garlic and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently with wooden spoon, until grains are translucent around edges, about 2 minutes. Add wine and cook, stirring constantly and scraping up any browned bits, until wine is fully absorbed, about 2 minutes.
- Stir in 3 cups water, thyme, and remaining 1 teaspoon salt. Increase heat to high and bring to simmer. Stir, cover, and reduce heat to medium-low. Cook until almost all liquid has been absorbed and rice is just al dente, about 12 minutes, stirring twice during cooking.
- Add remaining 1 cup water and cook, stirring constantly, until risotto is creamy, about 3 minutes. Off heat, cover and let stand for 5 minutes (risotto will continue to thicken as it sits).
- Stir in Parmesan, parsley, and remaining 2 tablespoons butter. Risotto should have consistency of loose oatmeal; wooden spoon dragged through mixture should leave trail that takes about 3 seconds to fill in. Adjust consistency with small increments of warm water as needed. Season with salt and pepper to taste. Serve immediately, sprinkled with extra parsley.
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