# Creamy Mushroom Risotto

Mushroom risotto is a creamy Italian rice dish with golden browned mushrooms, white wine and Parmesan. The creaminess comes from the rice itself, not cream, so the dish is rich but not heavy.

It looks like it needs constant attention, but the method is simple: add warm broth a ladle at a time, stir often and taste as you go.

- Total time: 50 min (prep 10 min, cook 40 min)
- Serves: 4
- Per serving (estimated): 520 kcal, 15 g protein
- Cuisine: Italian. Category: Main course. Diet: vegetarian.

## Ingredients

- 1.5 l chicken or vegetable broth (about 6 cups), kept warm
- 450 g mixed mushrooms (cremini, shiitake), sliced
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1 small onion or 2 shallots, finely diced
- 3 cloves garlic, minced
- 300 g Arborio rice (about 1 1/2 cups)
- 1/2 cup dry white wine
- 3/4 cup grated Parmesan
- 2 sprigs fresh thyme
- 2 tbsp fresh parsley, chopped
- Salt and black pepper

## Method

1. Warm the broth in a saucepan over low heat and keep it hot nearby with a ladle.
2. Heat the olive oil and 1 tbsp butter in a large wide pot or Dutch oven over medium-high heat. Add the mushrooms in a single layer and cook, without stirring, 3 to 4 minutes until browned. Stir, cook 3 more minutes, and season with salt. Move to a plate.
3. Lower the heat to medium. Add 1 tbsp butter and the onion with a pinch of salt. Cook 4 minutes until soft and translucent. Add the garlic for 30 seconds.
4. Add the rice and stir for 2 minutes, until the grains look slightly translucent at the edges and smell nutty.
5. Pour in the wine and stir until it is absorbed, about 1 to 2 minutes.
6. Add the thyme and a ladle of hot broth (about 1 cup). Stir often, and add another ladle each time the liquid is nearly absorbed. Keep the heat at a lively simmer. Continue for 18 to 22 minutes.
7. Taste the rice. It is done when creamy and flowing, with a slight bite in the center. Add the mushrooms back in and warm for 1 minute.
8. Take the pot off the heat. Stir in the remaining 1 tbsp butter, the Parmesan and parsley. Cover and rest 2 minutes. Season, loosen with a splash of broth, and serve at once.

## Why it works

- Browning the mushrooms separately drives off their water and creates deep, meaty flavor.
- Toasting the rice in fat coats each grain, which helps it stay distinct while it cooks.
- Arborio rice is high in starch, which releases into the broth and creates a creamy sauce naturally.
- Adding hot broth in stages keeps the temperature steady and encourages the grains to rub together and release starch.
- Beating in butter and Parmesan off the heat gives a glossy, silky finish.

## The science

- **Starch makes risotto creamy.** Arborio and similar short-grain rice contain a lot of amylopectin, a starch that dissolves easily into liquid. Stirring rubs the grains together and releases it, thickening the broth into a creamy sauce while the center of each grain stays firm.
- **Brown mushrooms in a dry hot pan.** Mushrooms are mostly water. If you crowd them or stir too soon, they steam and turn gray. Giving them space and high heat evaporates the water first, then lets the surface brown, which concentrates their flavor.

## Tips

- Keep the broth hot, because cold broth stalls the cooking and makes the texture uneven.
- Use a wide pot so the rice cooks in an even, shallow layer.
- Taste the rice often near the end, since doneness is about texture, not time.

## Mistakes to avoid

- Adding all the broth at once, which makes the rice gummy and not creamy, so add it gradually.
- Crowding the mushrooms, which steams them gray, so brown in batches if needed.
- Overcooking the rice, which turns it mushy, so stop when it has a slight bite.

## Variations and swaps

- Stir in a spoonful of mascarpone or a splash of cream for extra richness.
- Add dried porcini mushrooms soaked in the hot broth for deeper flavor.
- Finish with a drizzle of truffle oil or lemon zest.
- Swap white wine for an extra 1/2 cup of broth plus 1 tsp of lemon juice.
- Swap Arborio for Carnaroli rice, which is more forgiving.
- Swap butter and Parmesan for olive oil and nutritional yeast to make it vegan.

## Storage

Refrigerate within 2 hours and eat within 3 days. Reheat in a pan with a splash of broth or water, stirring until it reaches 165°F (74°C). It is also good shaped into crispy risotto cakes.

## FAQ

**Do you have to stir risotto constantly?**

No, but stir often. Frequent stirring helps release starch and prevents sticking. You do not need to stir non-stop, and you can pause for a few seconds between stirs.

**Can I use regular rice for risotto?**

Regular long-grain rice will not give the same creamy texture because it has less starch. Use Arborio, Carnaroli or Vialone Nano for the best results.

**Why is my risotto gummy?**

Gummy risotto is usually overcooked, or it had too much broth added at once. Stop cooking when the rice still has a slight bite in the center.

**Can I make risotto without wine?**

Yes. Use extra broth with a splash of lemon juice or white wine vinegar to add the same acidity that wine provides.

**What mushrooms are best for risotto?**

Cremini are a great base, and shiitake or oyster mushrooms add depth. A small amount of dried porcini adds the most intense mushroom flavor.

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Source: https://cookingscientist.com/recipes/mushroom-risotto (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846