Risotto with Sautéed Mushroom Topping

I’m a couple recipes behind. I actually made this about a week ago, it was fantastic! The recipe was in the Food Day section of the Oregonian on January 19 and it sounded too good to pass up. I’ve been looking for meatless main dish ideas, this one is definitely a keeper. I had most of the stuff on hand already so it was very easy to plan for and it’s a pretty darn easy recipe, too.

As this is my first recipe blog, I feel obligated to warn you that I almost never make a recipe exactly as instructed. This is the recipe as written, I will note my changes in red.

Risotto With Sautéed Mushroom Topping
Published January 19, 2010

Makes 2 generous servings

* 3 cups reduced-sodium chicken broth, or more or less as needed
* 1/4 cup butter (1/2 stick) I used less, no problems.
* 1/2 cup finely chopped onion or shallots
* 3/4 cup arborio or carnaroli rice, uncooked
* 2/3 cup dry white wine
* Kosher salt and freshly ground pepper
* 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving AKA parmesan
* Chopped fresh parsley or chives
* Truffle oil Omitted completely, I couldn’t see buying truffle oil for one recipe. I’m sure there are other uses but in all my cooking, I’ve never missed it.


To make sautéed mushroom topping: In a large, heavy skillet, heat 2 tablespoons olive oil over high until very hot; add 8 ounces sliced fresh mushrooms and season with salt and pepper. Reduce the heat to medium-high and cook, stirring frequently, until the mushrooms have released much of their liquid and are browned and a little crisp around the edges, 4 to 6 minutes. I found it took a bit longer. The mushrooms lose quite a bit of moisture so you may have to really crank up the heat to cook it off and begin browning the edges.

Add 2 tablespoons minced shallots or onion and 1 minced medium garlic clove; cook, stirring so mixture doesn’t burn, until soft and fragrant, another minute or two. Remove pan from heat, add 2 tablespoons cognac (optional) (I used a little of the wine called for later in the recipe) and stir to deglaze the pan (scrape with wooden spoon or spatula to release and incorporate any browned bits). There’s a chance the cognac may flame, so keep your face away from the pan; any flames will extinguish themselves within seconds.

Add 1 teaspoon lemon juice, stir and season to taste with salt and pepper, and keep warm.

To make risotto: Add broth to a saucepan, bring to a simmer, then adjust the heat to keep it just under a simmer. Rather than bringing the broth to a simmer on the stove I just preheated it in the microwave.

In a heavy saucepan or deep sauté pan, melt the butter over medium-high, add the onion and cook, stirring, until soft and fragrant, about 2 minutes. Add the rice and sauté until the grains look shiny and slightly translucent, about 2 more minutes.

Add the wine and stir until it’s completely absorbed. Add a couple ladlesful of hot broth and adjust the heat so the risotto is bubbling happily but not vigorously. Add more broth, a little at a time, as soon as the last batch has been absorbed, stirring a bit before and after each addition. Salt the rice to taste. Remember that the cheese will add saltiness, too.

After about 15 minutes, start tasting the rice for doneness; the grains should feel firm but not be hard or chalky inside. When it’s just about done, add enough broth to make the risotto fairly soupy and creamy. Remove from the heat, stir in the cheese and season with salt and pepper.

Divide between bowls, adding a little more broth to the rice if it’s gotten too stiff. Mound the mushrooms on top and sprinkle with chopped fresh parsley or chives. Drizzle a little truffle oil over mushrooms and serve.



One thought on “Risotto with Sautéed Mushroom Topping

  1. Yum…as soon as I get home I'm going to try that risotto with sauteed wild mushroom topping. It looks amazing and sounds really good. Your camera really takes great pictures.

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