Easy Creamy Mushroom Risotto

This Easy Creamy Mushroom Risotto will make you feel like you're dining in a luxurious Italian {or French} restaurant. Made with arborio rice, it's deliciously creamy yet not mushy. The best part is that your nutritious and versatile five star meal will come together in under thirty minutes!

The History

Although risotto has it's fame in Italy, the Italians were not introduced to rice until the 14th century. Arab traders first brought the grain to Sicily and Spain. The humidity and flat landscape of the two countries is perfect for growing short grained rice.

The world famous risotto recipe is an accidental creation dating back to 1574. As per oureverydaylife.com an apprentice, irked by comments about his excessive use of saffron to color a stained glass window, created risotto in an attempt to ruin his master's wedding feast.

It is thanks to this act of revenge that we now have this delicious and world famous recipe to enjoy.

My Story

Risotto is not something typical of Pakistani cuisine. I myself didn't taste it till quite late in life. However, I love a well cooked risotto as a side when I eat out and it's a favorite with my kids. I honestly hadn't attempted cooking it myself before this particular recipe.

We have a family tradition of going out to eat on Valentine's day. My husband usually takes out all four of the women in the family to make us feel special. This past year, as a physician, covid has kept him super busy so we decided to switch up our usual routine a bit.

I decided to cook our dinner at home and attempted my first ever risotto as part of our annual special meal. Surprisingly easy, it's now something I make often. Great as a side with so many things it's a perfect recipe to have on hand as the holiday season approaches.

The Recipe

Although risotto is traditionally Italian, there is a French variation of it that incorporates mushrooms. Button mushrooms grow abundantly in caves in the Loire Valley, which is responsible for 50% of the country's mushroom production.

My recipe can be considered the French version since it includes button mushrooms, along with parsley, thyme and parmesan. My two favorite entrees to pair with this risotto are grilled-tandoori-lamb-chops and roasted-leg-of-goat-raan.

Cooking a risotto is very easy if you know a few basics regarding the ingredients and the cooking techniques involved.

The Four Main Components Of A Good Risotto

• Soffritto - Soffritto is the Italian word for “fried slowly” and refers to the process of gently cooking the vegetables in oil to soften them and release their flavor. 

• Broth - A broth is what makes or breaks a good creamy risotto.

• Flavoring - garlic, herbs, cheese and seasoning all add a necessary depth of flavor.

• Italian Rice - Using the correct rice is of course the most important factor. Read on to learn all about the variety of rices to choose from.

What Rice Should I Use ?

• Arborio - This is the most popular choice and the most commonly used one. It's a large grain and as such absorbs liquid well without running the risk of being overcooked.
• Vialone Nano - This is a small grain rice and very popular with Italians.
• Carnaroli - Known by many as the "caviar" of risotto rice, it's a popular choice when using bold flavors and condiments.
• Baldo - A quick cooking and relatively new variety of risotto rice.

The Three Main Phases Of Cooking Risotto

Toasting

This is perhaps the most important step in preparing the risotto. Proper toasting creates a seal and prevents the starch from leaving the rice until it's time for it to so. This is important towards achieving that creamy texture.

The first step is to heat your pan well. Add your butter or extra virgin olive oil and then your rice. toast the rice till it turns translucent and "sings". This means you will hear a small whizzing sound.

Cooking

Add the white wine vinegar first, followed by the preheated broth, 1 cup at a time. It is essential for the broth to be hot as the rice will absorb the liquid faster this way.

Contrary to common thought, constant stirring is not required. cook on medium high heat and let the liquid evaporate on its own. Occasional stirring may be necessary to make sure the rice doesn't stick to the bottom of the pan as the liquid dries out.

Remember to always use a wooden spoon for your risotto as metal spoons can crush the rice and cause breakage.

Once the liquid has almost evaporated you're ready for the final stage.

Creaming

Once the liquid has almost evaporated, add in the soffritto, any butter or cheese in your recipe and stir. This is the stage at which the stirring helps release the starch. Mixed with the dairy products, the starch creates the desired creamy texture.

Once you're done stirring, set the risotto aside for 2-3 minutes before you serve it. This further adds to the creaminess. I like to add a last sprinkle of parmesan and herbs for a finish before serving!

How Can I Make My Risotto Healthier ?

Needless to say, risotto is delicious but carb and fat filled. Which is why we love it so much! Although it will never truly fall under the category of healthy eating, the few tweaks mentioned below can help nudge it a little in that direction:

• Use olive oil instead of butter, or half butter and half olive oil.
• Use low sodium broth.
• Omit the wine.
• Bulk up your risotto with more vegetables.
• Eat it as a side and not an entree.

Now go try your hand at the recipe and be surprised at how easy this is! Add it to your holiday menu this year and surprise your guests! Don't forget to rate, comment and tag on Instagram when you do make this!