Mushroom Risotto Recipe
Whenever I watch Hell’s Kitchen and see Gordon Ramsey screaming at contestants for ruining the risotto I always raise an eyebrow. Making a good risotto is not that hard if you focus {maybe that is their issue?}.
There are recipes I find that sound great and we end up changing them to our taste and very rarely do we find a recipe that we leave as is. This risotto recipe that I found a few years ago on Epicurious is perfect. {But I did change a few things – no major overhaul.}
We have a five-gallon bucket of arborio rice in our pantry as I buy it bulk at my local grocery store. Yes… we use a lot of it in our cooking.
First, let’s start working on the mushroom and onions.
I like to use a mixture of mushrooms and this time I am using portobello, white button, and shitake mushrooms. The flavor really doesn’t change but I can normally score a great deal on the portobellos and whites at my grocery store.
I love the smell of onions baking with the mushrooms in the oven – yum! While roasting the veggies for the risotto I will also toss in a few heads of garlic to roast too!
Living in Las Vegas offers me the opportunity for ALMOST year-round gardening. A few sprigs of thyme chopped up to sprinkle and mix with my onions and mushrooms.
While the mushrooms and onions are roasting you can start working on the leeks. {Click here to learn how to prepare leeks.} When you prepare the leeks while the roasting is happening they will almost end at the same time.
Now comes the fun part… the risotto. The only word of advice I can give is to make sure you have enough of the broth ready as each time I make this dish it seems that it absorbs at a different rate. Since black truffles are hard to find, I add a splash of black truffle oil.
Mushroom Risotto Recipe

Ingredients
Mushrooms:
- 1 pound mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
- 1 large onion, halved, thinly sliced lengthwise
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon white truffle oil
- 1 teaspoon minced fresh thyme leaves
Leeks:
- 1 - 2 leeks (white & pale green parts), halved, thinly sliced crosswise (3 cups)
- 3/4 cup whipping cream
Risotto:
- 1/4 cup (1/2 stick) butter
- 1 large onion, chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 5+ cups hot chicken broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons shaved or chopped black truffle
Instructions
- Melt 2 tablespoons butter in heavy large saucepan over medium heat.
- Add onion and cook until beginning to soften, about 5 minutes.
- Add rice; stir 1 minute.
- Add wine and stir until almost all liquid is absorbed, about 1 minute.
- Add 1 cup hot broth.
- Simmer until broth is almost absorbed, stirring often, about 4 minutes.
- Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer.
- Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle.
- Transfer to large bowl, sprinkle with parsley, and serve.
Notes
Inspired by: Read More http://www.epicurious.com/recipes/food/views/Risotto-with-Leeks-Shiitake-Mushrooms-and-Truffles-239801#ixzz2lieH6UwI
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