Mushroom Risotto by Junko Gemmill

Mushroom Risotto

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If you love mushrooms and creamy risotto, this dish is for you! It’s packed with mushroom flavor from the porcini mushrooms and is enrobed with the luxurious aroma of truffle oil and freshly grated parmesan. Risotto is surprisingly easy to make, though it does require continuous stirring so it’ll be challenging to multi-task for about 30 minutes once you get this going. My husband Ben inspired me to try making mushroom risotto. It was one of the first dishes that he made for me when we first met, and I was super impressed as I didn’t cook at all back then. I knew that this recipe was a keeper when I got the excited nod of approval from Ben the moment he had a bite, and he went back for massive seconds even though it was late in the evening!

 

Mushroom Risotto by Junko Gemmill
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Mushroom Risotto

Servings 4 servings

Ingredients

For the mushroom mixture

  • 1 tablespoon olive oil
  • 1 cup chicken broth low sodium
  • 1/2 large onion diced
  • 1 tablespoon minced garlic
  • 1 pound baby bella mushrooms sliced
  • 2 bay leaves
  • 2 tablespoons finely chopped fresh thyme leaves
  • 2 tablespoons finely chopped fresh Italian flat-leaf parsley leaves
  • 2 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon truffle oil
  • 2 ounces dried porcini mushrooms

For the rice mixture

  • 2 tablespoons olive oil
  • 6 cups chicken broth low sodium
  • 1/2 large onion diced
  • 1 tablespoon minced garlic
  • 2 cups Arborio rice
  • 1 1/2 cups dry white wine

To finish

  • 1/2 cup freshly grated Parmesan cheese
  • finely chopped fresh Italian flat-leaf parsley leaves for garnish

Instructions

  • Heat all of the chicken broth (for the mushroom mixture and for the rice mixture) in a medium saucepan and keep warm over low heat.
  • Reconstitute the dried porcini mushrooms in 1 cup of the warm chicken stock.

Prepare the mushroom mixture

  • Heat the oil in a large skillet over medium heat.
  • Add the onions and garlic and cook, stirring, until translucent, about 5 minutes.
  • Add the baby bella mushrooms, herbs and butter. Saute until lightly browned, about 3 minutes.
  • Season with salt and pepper and drizzle in the truffle oil.
  • Add the reconstituted porcini mushrooms and saute for 1 minute. Remove from the heat and set aside.

Make the rice mixture

  • Heat the oil in a large dutch oven over medium heat.
  • Add the onions and garlic and cook, stirring, until translucent, about 5 minutes.
  • Add the rice and stir quickly until well-coated and opaque, about 1 minute.
  • Stir in the wine and cook until nearly all evaporated.
  • Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1/2 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.

Finish the risotto

  • Transfer the mushroom mixture to the rice mixture and mix well.
  • Stir in the Parmesan cheese and cook briefly until melted.
  • Top with chopped parsley before serving.

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