Rich and Flavorful Mushroom Cream Risotto
How to Master Mushroom Cream Risotto at Home! l Funghi Risotto
Featuring two kinds of mushrooms for an incredible depth of flavor! This Funghi Risotto, often enjoyed at restaurants, is surprisingly easy to make at home. We’re sharing a special recipe from ‘Mange’ that will elevate your dining table. Feel free to add other mushrooms of your choice for even more versatility!
Essential Ingredients- 1 cup Arborio or Calrose rice (measuring cup)
- 3 Tbsp minced onion
- 3 medium button mushrooms
- 2 shiitake mushrooms
- 1 Tbsp minced garlic
- 1 Tbsp unsalted butter
- 2/3 cup heavy cream (measuring cup)
- 3 cups hot chicken broth (measuring cup)
- 1 Tbsp chicken bouillon powder
- A little olive oil
- A pinch of black pepper
- A pinch of salt
- 1 Tbsp Grana Padano cheese or grated Parmesan
Cooking Instructions
Step 1
First, prepare the mushrooms that will add depth to your risotto. Clean the button mushrooms and shiitake mushrooms, pat them dry, and then slice them thinly. Slicing them uniformly will enhance their texture when eaten.
Step 2
Let’s make the chicken broth, which is the foundation of a delicious risotto. Dissolve 1 Tbsp of chicken bouillon powder in 3 cups of hot water. Using hot water helps the powder dissolve completely, maximizing the flavor.
Step 3
Heat a little olive oil in a pan over medium heat. Add the sliced mushrooms and sauté until they are nicely browned and have released some of their moisture. Once fragrant and tender, set them aside on a plate. Sautéing them beforehand will give them a better texture.
Step 4
Add a little more olive oil to the same pan. Add the minced onion and the rice. Stir and sauté over medium-low heat until the onion becomes translucent and the rice grains turn slightly opaque. This step coats the rice grains, ensuring each grain cooks evenly and remains distinct.
Step 5
Pour in enough of the hot chicken broth (prepared in step 1) to cover the rice, and stir-fry while it simmers. Once the broth has reduced, add more broth, ladle by ladle, continuing to stir and cook the rice until it’s tender. Aim for an ‘al dente’ texture, where the rice is cooked through but still has a slight bite. The amount of liquid and cooking time may vary depending on the type of rice used.
Step 6
Once the rice is cooked to your liking, add the sautéed mushrooms and the heavy cream. Stir gently to combine everything. Be careful not to overcook after adding the cream, as it can sometimes separate. Just cook until the ingredients are smoothly incorporated.
Step 7
Finally, stir in the butter and Grana Padano cheese. The cheese will melt, adding a rich, creamy finish to your risotto. Season with salt and pepper to taste. Your restaurant-quality mushroom cream risotto is now ready to be enjoyed immediately!
