Updated: Dec 8, 2020
Learn how to make a traditional Italian Mushroom risotto with garlic and herbs!
Prep time: 10 minutes
Cooking time: about 40 minutes
Serves 4 people
Risotto...creamy, flavorful, and delicious. It is 100% vegetarian, gluten free, dairy free, soy free, and low fat. It is one of those things that requires patience but once the technique is mastered, it becomes pretty easy to make.
The star of the dish is the rice. The perfect Risotto is creamy yet "al dente". It must have a "bite" as you eat it. It shouldn't be too mushy or too hard. Reaching that perfect "bite" takes patience and lots of stirring.
The creaminess of the Risotto is achieved by adding air into the rice during the cooking process This is achieved by constant stirring of the rice.
Some people add milk or cream to make it creamy, which is not an ingredient commonly associated with the dish. Others use long grain rice. A Risotto should not have any cream or milk in it and should be made only with arborio rice. That's how you can tell the difference between a real Risotto and something that has been mislabeled as one.
I remember having an amazing plate of Risotto in Venice, Italy. The rice was infused with truffle oil and every bite was perfect. It was everything a Risotto should be: creamy, simple, and full of flavor.
What are the ingredients I'll need to make Risotto?
My recipe for Risotto calls for mushrooms, garlic, fresh herbs, vegetable broth, white wine, simple spices, and olive oil. I believe the simpler the Risotto the better it tastes.
What is the flavor profile?
Earthy, herbaceous with notes of garlic. The combination of mushrooms and garlic is alway a great one!
What ingredients will I need to make this?
Rice, vegetable stock, white wine,onions, garlic, thyme, parsley, olive oil, salt, and pepper. Truffle oil is optional.
What kind of mushrooms can I use?
Sliced porcini or button mushrooms will do. But if you have a particular type of mushrooms you like: go for it!
What kind of rice should I use?
Arborio rice. If you want the real risotto experience, just splurge a bit on Arborio rice. It is worth it. I normally use Arborio rice for paella as well. It is always a good thing to have some in the pantry.
What will I need to make Risotto?
You will need a wooden spoon, a ladle, a saucepan, a large pot, and lots of patience.
1 1/2 cups of Arborio rice
4 cups of Swanson Vegetable Stock
1/2 cup of white wine
1 1/2 cups of mushrooms (chopped)
1 medium yellow onion (chopped)
4 cloves of garlic (minced)
1/2 teaspoon of fresh thyme
1/2 cup of fresh Italian parsley (chopped)
salt and pepper to taste
Truffle oil, optional
Heat up the vegetable broth either in a saucepan or in the microwave. Keep warm.
In a large pot over high heat, add 4 teaspoons of olive oil.
Sauté the onions until translucent. Add the garlic and cook until fragrant.
Add the mushrooms and cook for 8 minutes.
Add the thyme, rice, and parsley.
Add the wine, a pinch of salt and pepper. Stir frequently.
When the rice has absorbed most of the liquid, add 1/2 cup of the warm vegetable stock. Stir continuously. Repeat until all the stock has been utilized. The rice will absorb the liquid and expand. Taste frequently for salt and pepper. Adjust as needed. Taste for consistency. It should be creamy and al dente. This whole process of stirring and adding more liquid should be at least 30 minutes long.
Once ready, transfer risotto to a serving plate and top with fresh parsley and a dash of olive oil or truffle oil.
Printable PDF Recipe below: