Mushroom Risotto
2011 © copyright Savory Simple, all rights reserved
A few months ago I was perusing Williams-Sonoma and came upon their Wild Porcini Sea Salt. I believe it was at that moment when I came up with the idea of making an “extreme’ mushroom risotto, using as many complementary mushroom ingredients as possible. This risotto came out very well; it tastes earthy and rich. I really like the taste of truffle oil but you may want to cut back slightly if it’s not your thing.
Ingredients:
- 1 cup carnaroli
or arborio rice
- 1 medium yellow onion, chopped
- 1 1/2 cups chopped cremini mushrooms (substitutions are fine)
- 3/4 cup dried mushrooms of your choice (I use a gourmet blend)
- 1/2 cup red wine
- 3 cups chicken stock, preferably homemade (or mushroom stock!)
- 1/4 cup Parmesan cheese, grated
- 1/2 tablespoon truffle oil
- olive oil
- optional: wild porcini sea salt
Method:
- Soak the dried mushrooms in hot water until tender. Reserve 1 cup of the liquid.
- Heat up your stock to a boil, then turn down the temperature slightly.
- Cover a pot or sautoir with just enough olive oil to coat the bottom. Sweat the onions for a bit and then add the cremini mushrooms. Saute for a few minutes.
- Add the rice and turn up the heat. Stir occasionally and let the rice toast a bit for a few minutes.
- Once the bottom of the pan starts getting a light glaze, deglaze with the wine, stirring briefly. After the wine has mostly soaked into the rice, add the reserved mushroom liquid. Once that has absorbed, add a ladle of hot stock. Add the reconstituted mushrooms, reserving a few for garnish.
- I don’t believe in constant stirring. I’d rather let the bottom of the pan glaze up, so I only stir right after adding the liquid. After that I give the pan a shake periodically to keep things loose. On medium high heat, add one ladle of stock at a time and let the liquid absorb almost completely before adding more. This process takes around 15 minutes; it’s a good time to tidy up the kitchen.
- Begin taste testing your rice for doneness when the stock starts getting low. You may not need all of it. Season with salt and a bit of pepper. When the rice is ready, add the Parmesan and truffle oil.
- Serve immediately.
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Wow!! Wow!! Wow!!! Please send me some or come over and make it :). Hehe. I just bought some arborio rice and now I know what I’m making this weekend. I keep making your dishes and they are all amazing. I made almond butter last night and had it on crackers and apple slices for lunch. So good!
You just made my day! Thank you so much for the kind comment.
This looks fabulous! Can’t wait to make it.
Yes yes yes! One of my very favorites and this one looks wonderful. Love the truffle oil addition!
This looks really good, I should definitely try it. Ever tried making risotto not using arborio rice? I live in Japan and I can tell you right now that searching for such rice is almost like a scavenger hunt. And then when you do find it, it’s as dire as sin.
Anyways, I try to make do and often substitute arborio rice with regular Japanese rice or barley. I tend to go with the barley option as it is a little more lighter and therefore I can eat more of it! :) Give it a try!
I love making barley risotto! I’ve never attempted to make it with regular rice. Where in Japan are you located? I spend 3 weeks there a few years ago and fell in love.
Mmmmm, barley risotto is tasty! (I also like it more because it’s chewier than rice). Anyways, I live in Tokyo. Next time you come here again, I will tell you one of my favorite restaurants that make the best porcini risotto that I’ve ever tasted in my life.
Sold! I love Tokyo and I hope to spend more time there eventually.
Even though I’m not a huge fan of truffle oil, I am definitely going to make this dish! I love the idea of having so many incarnations of mushroom. It sound so decadent. Can’t wait to try it out!
You can always leave out the truffle oil. It’s a personal preference, I didn’t care for it the first time I tried it.
Now THAT is my idea of comfort food!
I love reserving liquid from soaking mushrooms for cooking! The photo of your risotto is amazeballs. It’s very difficult to get risotto to look great on camera.
Thanks! I think I held off making this for so long because I thought the picture was going to suck. But it was pretty easy!
Truffle shuffle! The more, the better…! I bet this would be fabulous with morel mushrooms, too, since they get along really well with red wine. :)
One of my favourite meals in the world!
This looks amazing! Definitely saving to try soon…
Sounds tasty! I don’t know why, I am kind of scared of mushrooms… but this makes me want to try it! Thanks!
That looks perfect!
Oh heaven! Just pure heaven.
That looks great!
risotto is heaven… williams and sonoma always has fun additions! looks delicious
Weird! I just made this the other day and wrote it up as a post for my blog! I’m posting it today… I use white wine instead of red – but now you’ve made me curious!
I debated using white but decided the red would be more complementary to the mushroom flavors. But I think either would be delicious.
hmmm… great idea, maybe I should make Porcini Risotto tonight!
many years ago I found some dried Chilean Porcini for $8 a pound. They had a stronger beefy flavor than the $80/pound Italian variety and I actually liked them better. So, I bought a “lifetime supply.” Unfortunately, it just ran out. Anybody know where I can get Chilean Porcini?
Porcini mushrooms are a very interesting ingredient. When fresh, they have a delicate, buttery taste, and chefs usually refer to them as Cepes (French) or Boletes (after the scientific name Boletus Edulis) but when dried they take on a strong earthy flavor with hints of beef stock and shoe polish (wow they are good!) and we usually refer to them as Porcini, the Italian name. They can also be called Steinpilzen (German) because they look like stone mushrooms.
I used to collect Boletes with a friend in Salt Point State Park, west of Santa Rosa, CA. He had an uncanny eye and would find huge (loaf of bread size) mushrooms hiding under the pine duff while I would go home with tiny little ones.
This post has just ripped my heart opened and massaged it.
That’s disturbingly sweet, thank you.
I love mushroom risotto too! Lately I’ve been subbing out the rice for oats–much faster and a lot less stirring. (I call it risoatmeal!) I posted the recipe on my blog if you’re interested.
You had me at mushroom…and then you really go for the kill with the truffle oil! Can’t tell you how much I adore this recipe!!!!
This is why I have dried porcinis at all times. Great recipe!
someone JUST asked me if i had a mushroom risotto recipe! i’ll have to try this!
You must have read my mind! This is what I want for dinner tonight, your version sounds intense!!
This dish looks so yummy yet it is so simple. The ingredient list is something you almost always have in the kitchen and that’s a big BONUS!
Wow! Have been thinking about making a risotto so will put his on my list. Great photo of the risotto – good luck photograhing the spring rolls!
The risotto sounds wonderful. My husband and I recently came back from Europe where it was white truffle season and I had such great risotto. And there is no way that there could be too much truffle oil. I think your measurement sounds just right.
I’ve never made risotto before but it’s on my must-attempt-to-make list. Have a great day!
Your pages are lovely! Making me very hungry though, I must say, though I will be back for more :) My sister was a chef but it wasn’t her thing so she’s in Social Work now but oh I remember those days when she was fresh out of the chef program at college and we were all her guinea pigs. Happy memories, thank you for sharing your work with all of us :)
Looks great, and reminds me that I need to make risotto soon! A perfect meal this time of year. I love making it with mushrooms and peas. (and parmesan of course).. btw your photos are great on here and I love how clean and sleek your blog is. :)
Oh ALSO, do you ever make Arancini di Riso/ little rice balls with the leftovers?? They’re usually the reason I make risotto in the first place! :)
I’ve thought about making baked risotto bites before but the problem is there’s never anything leftover!
Here’s how I make them… They are SO good, and SO worth saving some risotto for making these the next day!!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/arancini-di-riso-recipe/index.html
They’re pan fried/sauteed, and amazing with the bread crumb coating, parm, and with or without the mozzarella in them. You’ve really got to try it :)
Pretty! I need to make risotto soon, thanks for sharing! x
This looks so good, like the ultimate comfort food.
I have been wanting to try making risotto for months now!! Sadly, I’ve never been able to have it. What exactly is risotto and how does it taste? Is it like rice? lol
Risotto is rice (usually arborio or carnaroli) that’s cooked with broth and other ingredients to a creamy consistency. I highly recommend trying it out at a restaurant or making some. It’s really worth it!
Beautiful photography. Someday I’ll own a DSLR, someday….
YUM. Enough said.
I love mushroom risotto! I never attempted to make it at home but will have to try it out!
I’ve been meaning to say, this looks AMAZING! Actually, all your posts look delicious! I especially enjoyed all the apple recipes!
Good job with your blog, it’s really awesome!
I’m not a huge mushroom person, but this V has definitely peaked my interest. It looks delicious. You did a wonderful job with this recipe.
OH MY RISOTTO, that looks to die for!
What a decadent risotto! Would be the ideal Meatless Monday meal minus the chicken stock that is.
:-) Mandy
I adore the mushroom risotto. Yours looks so tempting!
This has been on my list of things to make for a while! The recipe looks so easy and yet so delicious! What a great recipe for fall.
A teaspoonful of Truffle Gatherer’s Sauce packs lots of flavor and would be great in this. Looks delicious!
This looks divine! Love mushrooms, but I have yet to make my own risotto. Will have to try.
Enjoy your sugar-free cleanse!
I love risotto and I love mushrooms – this looks great!
Your recipes are always spot on and your photos are among the best I’ve seen. Great job!
Seriously, you have not posted a recipe yet that I haven’t totally drooled over. I like the idea of using truffle oil in place of a butt load of butter. I bet it adds an awesome flavor. This sounds like the perfect side dish for Thanksgiving. What type of red wine did you use? Was it dry or sweet? And more importantly, did you make sure to drink the rest of the bottle with dinner? Preferably before you tried to take the picture. I made that mistake once. Resulted in some very blurry pictures and often times with my finger over the lens….
I keep both red and white Vendage wine on hand in the refrigerator for cooking. I keep them vacuum sealed so they can be used as needed. The red is Cabernet and the white is Chardonnay. It’s the brand we used at culinary school and I consider it a great wine for cooking. Its not necessarily the best drinking wine, though it’s not bad.
Love truffle oil! Sometimes I don’t have the patience for risotto, but for this recipe I may have to make an exception :)
Honestly I don’t think risotto takes any more time than most dinners, unless they’re the microwave variety.
A savory rice dish. I can imagine how smooth and heartwarming it tastes. One of those little tasty dishes that can accompany anything.
wow. what a lovely blog you have here. looks like I may bookmark simply ALL your posts. great stuff. and thank you for stopping by.
I’ve never made risotto – I don’t even eat it that often, but this makes me want to try! Thanks for sharing the recipe.
This looks spectacular, I can’t wait to make it!!
Mushrooms and risotto…I’m 100% about any recipes that combines these two ingredients. cheers!
An extreme mushroom risotto!? Mmm. Great stuff.
First of all – thank you so much for visiting The Travellin Chopsticks and ‘liking’ my post as it has led me to discover yours. I love it…and then I found this fantastic looking risotto and now I love it even more…rice is my weakness! I really have to try and give this one a go :) yum!
I’ve never made Risotto. I’ll have to try this!
I made mushroom risotto just last week! It’s probably kind of odd, but mushrooms really are my favorite food. :-) Yours looks delicious. Where on earth do you get truffle oil?
It’s not hard to find white truffle oil if you look for it. I’ve seen it sold at gourmet shops and regular grocery stores. You can also get it online: White Truffle Oil 1.86 oz.
Thanks!
This looks and sounds fantastic!!! Love mushrooms, love rice – this has my name written all over it!
I think Risotto is one of my favourite foods ever. Will definitely try this! Thanks. :)
Never made risotto. Need to give this recipe a try!
This sounds delicious. It’s one of my favorite types of risotto. You’re right about including the suggestion about mushroom stock. It is so much better than chicken stock for something like this. I like Pacific brand mushroom stock. In Philly, I have only found it at Whole Foods, so I stock up (haha) when I’m there. Have you ever replaced the arborio with farro or pearled barley? Yummy and healthy. Beautiful and tasty blog!
http://ahungrylife.com
One of my favorite dishes! I am officially a fan!! Thank you and the instructions are easy to follow which I appreciate!
wow must make my boyfriend try this recipe… this looks so delicious!!
Yum! this looks delicious. Adding this to my recipe queue.
http://www.bitesizedbanter.com
And me with homemade chicken stock burning a hole in my freezer…this is going on my must try list!