Creamy Garlic Butter Mushroom Risotto from Scratch

Creamy Garlic Butter Mushroom Risotto from Scratch relies on 1.5 lb (750 g) of fresh mushrooms browned in batches. You cook the mushrooms first to keep their golden color intact. You cut down on constant stirring by adding the stock in large increments. The rice finishes cooking in about 10 minutes.

You can use ordinary white or cremini mushrooms as the base. You can also mix in sliceable or exotic varieties like shiitake or oyster mushrooms. You provide textural contrast in the final dish by cutting the mushrooms into different shapes. The recipe calls for slicing 1 lb (500 g) of mushrooms 0.125-inch (3 mm) thick. You quarter the remaining 0.5 lb (250 g) of mushrooms.

The Garlic Butter Mushrooms

Start by cooking the mushrooms before adding the arborio rice. Combining both components in the pot simultaneously strips the mushrooms of their flavor and golden hue. Sauté the pieces in batches over high heat inside a heavy-bottomed pot so they brown rather than steam. Overcrowding the vessel, or relying on a thin-bottomed pot, makes the mushrooms release water and stew. Take the browned pieces out of the pot once they finish cooking. You stir half of this cooked batch into the completed meal to preserve their color.

The Risotto

Arborio rice provides the necessary surface starch to naturally thicken the cooking liquid. You start the Risotto by cooking minced garlic and chopped eschallots in butter. Eschallots dissolve more easily into the dish than standard onions because they have a finer texture. You can use half of a finely chopped standard onion if you do not have eschallots. You must watch the onions closely so they turn translucent but do not turn golden.

Using a dry white wine like riesling, chardonnay, or sauvignon blanc provides optimal acidity and depth. Pour 0.25 cup into the pot to deglaze the pan and dissolve the browned bits left from the mushrooms. Let the liquid stay at a fast simmer for two minutes until it almost completely disappears. You can easily swap the wine for chicken stock if you need an alcohol-free version.

Rather than adding the 5 cups of warm low-sodium chicken broth in small scoops, pour the liquid into the wide pot in large increments. Start with about 1.5 cups of the stock at a time. The grains absorb the moisture as they bubble for three minutes. Give the rice an occasional mix as it cooks. Keep repeating this step over a 10-minute period until you use all the remaining stock.

You stop adding stock when the rice is just cooked. You can add hot tap water in half-cup increments if the rice remains too firm after you use all the chicken stock.

The Finishes

You add the cream and the optional butter. You activate the rice starches and create a creamy consistency by stirring the mixture vigorously. Cream is an optional addition that makes the final color lighter. You stir in finely grated parmesan, salt, pepper, and half of the cooked mushrooms. You taste the dish at this stage and add more salt and pepper if needed. You must keep the texture loose rather than stodgy.

Real risotto needs a loose consistency that flows naturally across the dish instead of sitting in a rigid mound. If the grains turn too heavy right before eating, thoroughly mix in a little boiling water to thin out the texture. Warm up the saved batch of mushrooms using the microwave. Portion the creamy rice into bowls, then pile those extra browned mushrooms and their leftover buttery juices right in the center. Finish each bowl with a sprinkle of finely chopped parsley and a dusting of fresh parmesan cheese.

Side dishes and leftovers

Present the meal in smaller portions if you want an appetizer size. The creamy bowls go well alongside any of these choices:

• A peppery green salad
• Garlic bread
• Roasted proteins like chicken, beef, or fish

Any extra portions will last in the refrigerator for three to four days. To bring back the creamy consistency when reheating the meal, add a small amount of milk and mix the rice thoroughly.