The Secret to a Creamy Mushroom Risotto + the Recipe
Risotto is a very tasty way to make rice (arborio rice or sushi rice, which has a thicker kernel). The flavour of risotto comes from a good quality broth, and the secret to the creaminess is stirring the broth into the rice one cup at a time and stirring constantly.
The Secret to a Creamy Risotto
Our creamy mushroom risotto is such a hit because we use quality ingredients like homemade broth and quality arborio rice. Paired with our favourite chanterelles mushrooms, this risotto dinner makes its audience wide-eyed in amazement.
The real secret to a creamy risotto is: adding the broth in one cup at a time and stirring constantly.
One cup of broth at a time
The slow addition of the broth helps the rice kernels soak up the broth as it cooks. Whereas if you added all the broth at once, the rice would cook differently. It would boil in the broth rather than cooking in the broth.
So, add in one cup of broth at a time and stir stir stir. Doing it this way gives rice bits of work at a time. It soaks up the broth in an amazingly short time, then you can add the next cup of broth, and the next until it all disappears into the rice.
Stirring constantly
The constant stirring creates that creamy texture that makes risotto what we know it today.
The broth soaks into the rice, one cup at at time, with the back and forth movement of the wooden spoon. As the rice kernels get pushed across the pan’s base, the rice and the broth wrestle together over the heat evenly. Each kernel rolls around and around, cooking to creamy delight.
Creamy Mushroom Risotto
You may be familiar with “cream of mushroom soup” or similar creamy mushroom spice packets to flavour your foods. Well, adding quality real mushrooms has a similar taste in this risotto. Exempt better!
The rice becomes creamy in the broth (as described above), and the mushrooms relish in that creaminess. In this recipe, you will add the mushrooms after your first cup of broth. This leaves just enough time for the mushrooms to envelop into the creaminess and give off its scent to the overall taste of the dish. That is how you get creamy mushroom risotto.
What You May Need
Food Processor or sharp knives for dicing
Wooden spoon
Directions
Heat the broth in a small to medium pot on the stove. Once it is simmering, keep it on low while you get the rest of the ingredients ready.
Measure the Arborio rice into a bow, and rinse with water for 2 to 3 minutes. You will see the water turn white as the rice washes. After a few minutes, fill the bowl with water and leave the rice to soak while you work on the next steps.
In your food processor, slice the onions and chop the garlic fine, or dicing both fine with a sharp knife.
If you have large mushrooms, cut them into bite sizes here. In a large pan, heat the olive oil and add in the onions to cook until translucent (about 5 minutes).
Add in the garlic and Arborio rice, letting the flavour cook for a minutes or so. Site occasionally. Then pour in the dry white wine and cook until most of it is absorbed (about 2-3 minutes).
Add one cup of broth to the rice and stir constantly.
Once the first cup of broth is absorbed, stir in your mushrooms and add salt and pepper to taste.
Add more broth one cup at a time, stirring constantly until the broth is absorbed each time before adding another cup. This can take 30 minutes.
Once the rice is cooked and all the broth stirred in, remove from the heat. Stir in the lemon juice. Taste the risotto for salt, and season more if needed
Creamy Risotto Recipe
This risotto recipe is made complete with mushrooms. Source good mushrooms, it will really enhance the flavour overall. If you give this creamy mushroom risotto a try, please don’t forget to return and leave us a rating and/or comment. Thank you!
Secret to Creamy Mushroom Risotto
Equipment
- Small-medium pot
- Large pan
- Food Processor or sharp knives for dicing
- Wooden spoon
Ingredients
- 2 tsbp olive oil
- 2 onions
- 4 garlic cloves
- 2 cups arborio rice
- 3/4 cup dry white wine
- 6 cups broth
- juice from 1 lemon
- salt
- pepper
- 1/2 cup mushrooms
Instructions
- Heat the broth in a small to medium pot on the stove. Once it is simmering, keep it on low while you get the rest of the ingredients ready
- Measure the Arborio rice into a bow, and rinse with water for 2 to 3 minutes. You will see the water turn white as the rice washes. After a few minutes, fill the bowl with water and leave the rice to soak while you work on the next steps
- In your food processor, slice the onions and chop the garlic fine, or dicing both fine with a sharp knife
- If you have large mushrooms, cut them into bite sizes here
- In a large pan, heat the olive oil and add in the onions to cook until translucent (about 5 minutes)
- Add in the garlic and Arborio rice, letting the flavour cook for a minutes or so. Stir occasionally
- Then pour in the dry white wine and cook until most of it is absorbed (about 2-3 minutes)
- Add one cup of broth to the rice and stir constantly
- Once the first cup of broth is absorbed, stir in your mushrooms and add salt and pepper to taste
- Add more broth one cup at a time, stirring constantly until the broth is absorbed each time before adding another cup. This can take 30 minutes
- Once the rice is cooked and all the broth stirred in, remove from the heat
- Slice a lemon in half and squirt the lemon juice overtop of the rice, stir in
- Taste the risotto for salt, and season more if needed
Video
Notes
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More Dinner Ideas
Chances are, you are eating dinner every night. If you are in need of some fresh dinner ideas, read some of our other dinner ideas here and print off the recipes to review their ingredient lists easier.
- Lamb Chop Oven Dinner
- Turkey Carcass Soup
- Pot Roast
- Lasagna (takes a little longer but can be quick if you have pre-made mince)
- Beef Heart & Liver Stew
- Sheet Pan Chicken Pot Pie
- One Pan Fried Zucchini, Sausage and Relish
- Oven roasted Tomato Soup
- Cottage pie
- Boboti (South African Mince Curry) with Yellow Rice
- Cantonese Mince
- Roasted Whole Chicken in the Oven
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