Risotto with button mushrooms (no wine) 1 January, 2023 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe My recipe for risotto with mushrooms is super creamy, wonderfully spicy, vegetarian and the perfect comfort food. Prepared with firm Arborio rice, aromatic mushrooms, butter and Parmesan cheese, this dish is a real feel-good food, especially on gray and rainy days, and is guaranteed to leave a comforting feeling in your stomach. Risotto is a rice dish from northern Italy that can be prepared in countless variations. The defining feature of each variation is that risotto rice and onions are sautéed in olive oil and/or butter and cooked in stock until nice and creamy. The risotto is completed butter and cheese (Parmesan, Grana Padano or, as a vegetarian alternative, Gran Moravia). My recipe for mushroom risotto is wonderfully simple and uncomplicated. You just have to stick with it and put a lot of patience and love into the dish. But it’s worth the time. After about 40 minutes, you’ll have a wonderfully fragrant and aromatic comforting meal on the table that is guaranteed to make the hearts of any lover of Italian cuisine beat faster. For a risotto with mushrooms you need the following ingredients: 10.6 oz / about 300 g risotto rice: I have used Arborio rice for the recipe. Vialone and Carnaroli rice are also suitable for risotto. 12.35 oz / about 350 g button mushrooms: porcini, chestnut mushrooms or shiitake are also suitable for a delicious mushroom risotto. 1.76 oz / about 50 g butter: use unsalted butter for the risotto. 1.76 oz / about 50 g Gran Moravia, Parmesan or Grana Padano: I used Gran Moravia. This cheese is vegetarian because, unlike common Italian hard cheeses, it is made with microbial rennet. 35.2 imp.fl.oz / 1000 ml vegetable stock: use a stock with good quality. The better the stock, the better the risotto. 1 onion: 2.8 oz / about 80 g. I used a yellow onion. 3 tbsp olive oil, extra vergin: 1 tbsp. for sautéing the mushrooms, 2-3 tbsp. for sautéing the onions and rice. Parsley: for decoration when serving. Pepper: freshly grounded. How to cook the mushroom risotto? You can find the list of ingredients and the steps in the recipe card below. For tips, hints and recipe suggestions, just keep reading at this point. 1. prepare the mushrooms First, wash the mushrooms under running water, cut them in half lengthwise and slice them. Hint: By the way, button mushrooms can be washed under running water without any problems. The widespread information that button mushrooms would become soggy and mushy is unfortunately a widespread myth. Harold McGee, a us-American author, has even disproved this in an experiment. 2. Prepare the onions Peel the yellow onion and then cut it into very fine cubes. 3. Heat up the vegeable stock Heat the vegetable stock in a separate pot and keep it warm. Please do not use cold stock, otherwise you will constantly break the cooking process of the risotto. Make sure that the vegetable stock is of good quality. The higher the quality of the stock, the better the finished risotto will taste. 4. Sauté the button mushrooms Put a tablespoon of extra virgin olive oil in a large enough non-stick pan and fry the mushrooms over medium heat for about 8-10 minutes, or until the mushrooms are well-cooked. Then remove the pan from the heat and place a lid on the pan. This will keep the mushrooms warm. 5. Sauté the onion and risotto rice At the same time, sauté the diced onion with 2-3 tablespoons of olive oil in a saucepan for about 5 minutes over medium-low heat until translucent. Then add the rice and sauté everything for about 3 minutes. While doing this, stir the rice constantly to prevent it from sticking to the bottom of the pot and burning. 6. Cook the risotto rice Now deglaze the rice with enough vegetable stock to just cover the rice with liquid. Whenever the rice has absorbed most of the liquid, add some stock to the rice. But always just enough to cover it. Keep stirring, be sure to stay on the stove and make sure that the rice is only simmering gently as the risotto cooks. The risotto should cook for about 20-25 minutes, but the cooking time may vary depending on the type of rice. You can usually find the approximate cooking time on the package of your risotto rice. 7. Add mushrooms to the rice About 5 minutes before the end of the cooking time, add the mushrooms to the risotto and let them cook for the rest of the cooking time. Stir constantly and continue to add stock when the rice has absorbed most of the liquid. 8. Add cheese and butter When the rice has been cooked al dente, remove the pot from the heat and add butter and grated Gran Moravia or Parmesan cheese to the risotto. Stir everything well, put a lid on the pot and let the risotto rest for about 2 minutes. Stir well again and season with freshly ground pepper. You usually don’t need to season with salt, as the vegetable stock and cheese add enough salt to the risotto. 9. Arrange and serve Put the risotto in bowls and garnish with some parsley and shaved Gran Moravia. Enjoy your meal 🙂 I wish you a lot of fun recooking the risotto. I would be happy if you share this recipe on facebook. More craving for recipes with mushrooms? Do you already know my recipes for an omelet with chestnut mushrooms or soy butter pasta with mushrooms? Do you like the recipe? Then take a look at one of the following recipes:Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoVegan banana bread with chocolate chunks Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Risotto with button mushrooms Print preview Prep time: 40 minutesTime to rest: 2 minutes Serving: 4 Servings 10.6 oz / about 300 g risotto riceInfo: I used Arborio rice for the recipe. 12.35 oz / about 350 g button mushrooms 1.76 oz / about 50 g butter, unsalted 1.76 oz / about 50 g Gran Moravia, Parmesan or Grana Padano + some more for garnishInfo: I used Gran Moravia. This cheese is vegetarian because it is made with microbial rennet. 35.2 imp.fl.oz / 1000 ml vegetable stock 1 onion, 2.8 oz / about 80 g 3-4 tbsp olive oil, extra vergin Some parsley for garnish Freshly ground pepper Instructions Wash the mushrooms, halve lengthwise and cut into slices. Peel the onion and cut into fine cubes.Heat the vegetable stock in a separate pot and keep warm.Put a tablespoon of olive oil in a non-stick frying pan of sufficient size and sauté the mushrooms over medium heat for about 8 - 10 minutes or until the mushrooms are well-cooked.At the same time, sauté the onion cubes with 2-3 tablespoons of olive oil in a saucepan for approx. 5 minutes over medium-low heat until translucent. Then add the rice and sauté everything for about 3 minutes. Stir the rice constantly so that it does not burn.Now deglaze the rice with enough stock so that the rice is just covered with liquid. Whenever the rice has absorbed most of the liquid, add more stock. But always only so much that the rice is just covered. Keep stirring and be sure to stay on the stove and make sure that the rice is only slightly simmering while cooking the risotto. The risotto should cook for about 20-25 minutes, but may vary depending on the type of rice. You can usually find the approximate cooking time on the packaging of your risotto rice.About 5 minutes before the end of the cooking time, add the mushrooms and cook them for the rest of the cooking time.When the risotto rice has been cooked al dente, remove the pot from the heat and add butter and grated Gran Moravia or Parmesan to the risotto. Stir everything well, put the lid on and let it rest for about 2 minutes. Stir well again and season with freshly ground pepper. You usually don't need to season with salt, as the vegetable broth and cheese add enough salt to the risotto.Put the risotto in a bowl and decorate with parsley and some Gran Moravia. Hacks and hintsOptionally, you can slice 1-2 mushrooms unhalved and fry separately for decoration purposes.By the way, mushrooms can be washed under running water without any problems. The widespread information that mushrooms would become soggy and mushy is a common myth. Harold McGee, a us-American author, has even disproved this in an experiment. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
