Homemade Mushroom Risotto
Savor this cherished mushroom risotto, a friend's family recipe passed down through generations by word of mouth, blending gourmet mushrooms with rich cheeses for a timeless, comforting dish.
Homemade Mushroom Risotto
Rated 5.0 stars by 1 users
Category
Dinner
Servings
6-8
Prep Time
15 minutes
Cook Time
60 minutes
Author
Family Recipe
Savor this cherished mushroom risotto, a friend's family recipe passed down through generations by word of mouth, blending gourmet mushrooms with rich cheeses for a timeless, comforting dish.
Ingredients
- 3 cups Arborio or Carnaroli Rice
8 cups Chicken & Mushroom Bone Broth
- 2 cups Pinot Grigio
8 tbsp Butter
2 lbs Gourmet Mushrooms (i.e., Oyster, Crimini, Pioppino)
1/2 cup Shallots, minced
2 tbsp Garlic, minced
1 tbsp Umami Powder
4 oz Dried Crimini or other gourmet mushrooms
½ cup Parmigiano Reggiano Cheese, grated (plus more for garnish)
½ cup Grana Padano cheese, grated
2 tbsp Fresh Thyme
Salt and Black Pepper, to taste
Directions
In a pan, sauté the fresh gourmet mushrooms with butter, 2 tbsp shallots, 1 tbsp garlic, thyme, salt, and pepper. Set aside when done.
In a large stockpot, combine the bone broth, 1 and ½ cups of Pinot Grigio, and dried mushrooms. Bring to a simmer over medium heat (avoid boiling).
In the main risotto pan, sauté the remaining shallots and garlic in about 1 tbsp of olive oil.
Add the rice and toast it until approximately 30% of the grains are golden brown on one side.
Add the remaining ½ cup of Pinot Grigio and let it reduce by about 90%.
Begin adding the stock mixture about ¼ cup at a time, stirring constantly.
Continue cooking for about 20-30 minutes until the rice is al dente. Taste every 2-3 minutes after the 15-20 minute mark.
Stir in the umami powder and cheeses until well combined.
Gently mix in about 90% of the reserved sautéed mushrooms.
Garnish with additional cheese, black pepper, and the remaining mushrooms. Serve immediately.
Recipe Note
Option: Substitute bone broth with 5 cups chicken stock and 4 cups mushroom stock, or use 5 cups vegetable stock and 4 cups mushroom broth for vegetarian.
Option: 1 tbsp concentrated mushroom seasoning can be used instead of umami powder.