Mushroom Risotto Recipe (Italian Food)

Foods and Beverages
Wrote By Samuel Eka Pramana

Italy -

Risotto (italian food) is one of those dishes that we love to eat, butneither my father nor mother have the patience to make often. It takes about 25minutes of careful stirring, and every few minutes adding a half cup of hotstock to the rice, as the rice slowly absorbs the liquid it’s in. For thismushroom risotto, mushrooms are sautéed first, then cooked in brandy (orvermouth). Arborio (or any other kind of risotto rice) is cooked slowly withstock and when done, you stir in some freshly grated Parmesan cheese. (Hungryyet?) I actually don’t mind watching over risotto, it’s easy enough to do, andyou can prepare other things while keeping the corner of your eye on therisotto. The result is so worth the effort.


You will need at least 5 cups of stock to make this muchrisotto, but the exact amount will vary depending on how hot your stove is, howmuch you stir the rice and how wide your pot is. Your best bet is to heat up afull 7 cups of stock, so you don’t run out. You can use any leftover stock toloosen up the risotto if you need to hold it on the stove before serving.Risotto is best served immediately.


The recipe calls for risotto rice, Italian rice varietiesthat are high in a particular type of starch, with grains that are shorter andfatter than most other rices: Arborio, Carnaroli and Vialone Nano are the mostfamous varieties. The high starch content of these rices yields a creamytexture when cooked.



-         2 Tbsp butter

-         2 cups flavorful mushrooms such as shiitake,chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch toinch pieces

-         2/3 cup brandy, vermouth, or dry white wine

-         5-6 cups chicken stock* (use vegetable stock forvegetarian option)

-         1/3 cup of peeled and minced shallots (OR 1/3 cup ofyellow or white onion, finely chopped)

-         1 3/4 cups arborio rice or other risotto rice

-         1/3 cup freshly grated Parmesan cheese

-         Salt and freshly ground black pepper

-         2 Tbsp chopped fresh parsley or chives


*If cooking gluten-free, usehomemade stock or gluten-free packaged stock.



-         Bring stock to a simmer in a saucepan.

-         Melt the butter in a deep, heavy, medium sized saucepanover medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (ifusing chanterelles, dry sauté first for a minute or two and let the mushroomscook in their own juices before adding the butter). Add the rice and stir tocombine.

-         Add brandy, bring to a boil, and reduce liquid by half,about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough tokeep the rice from sticking to the edges of the pan. Stir the rice almostconstantly — stirring sloughs off the starch from the rice, making the creamysauce you're looking for in a risotto. Wait until the stock is almostcompletely absorbed before adding the next 1/2 cup. This process will takeabout 25 minutes. The rice should be just cooked and slightly chewy.

-         Stir in the Parmesan cheese and season to taste withsalt and pepper. Garnish with chopped fresh parsley or chives.