How to make a Portobello Mushroom Risotto
Risotto is one of the most emblematic dishes of Italian cuisine, a delicious recipe with many variations, but portobello mushroom risotto is certainly one of the most popular. This delicious dish, which serves as a starter or main dish allows us to eat rice of a different texture which is much more compact and creamier than typical dishes made with this grain. Are you ready to make a delicious Portobello mushroom risotto? From OneHowTo.com we give you our recipe to enjoy.
The secret to a perfect and creamy portobello mushroom risotto involves choosing the best type of rice that contains a lot of starch. The rice made for making risotto is Arborio, but if you cannot get it, it can be replaced perfectly with bomba rice.
Keep in mind: if you choose a long-grain rice or a type of basmati, you won't get the texture needed for this dish and the result won't be as good.
To start making your mushroom risotto, prepare a homemade vegetable broth, for a tastier base to your dish. You can also purchase ready-made broth if you want to hurry the process up a bit. It is important that the broth is very hot when preparing the risotto, so start heating it up.
Cut the garlic and onion into very small cubes and separately put them aside. Then, thoroughly wash the portobello and white mushrooms, remove all the dirt and cut them into thin slices, also keep them aside until it's time to use them.
In a skillet, drizzle some olive oil over a medium heat flame. Once hot, lower the heat and stir in the chopped 3 cloves of garlic, sauté them and take care not to burn them or you'll have to repeat this process.
Once the garlic is soft and golden, add the portobello and white mushrooms, a teaspoon of salt and some black pepper. Stir and cook. These will begin to lose their water and will colour. Once they are ready, turn off the heat and set them aside without removing the water that they have released while cooking.
While the mushrooms are cooking, fry the onion. To do this, add a tablespoon of butter to a pan and drizzle in some olive oil, heat at medium heat and when hot, add the onion and a pinch of salt. Let it cook until translucent, and once ready remove it from the heat and set it aside.
Now all the ingredients you need to make a scrumptious portobello mushroom risotto are ready, so it's time to cook the rice.
In a preferably non-stick pan, add a tablespoon of oil and heat to medium, once hot add 300g rice and stir for 2 minutes, this step is essential for the rice to release its starch. Then add 150ml of white wine, stir and let it cook until the wine has mostly evaporated.
Now add the prepared mushrooms, stir so they are mixed in the rice. The trick to risotto mainly lies in having the patience to slowly add the liquid and stir frequently, only then will it be creamy and well-cooked.
For this, start by adding 3 cups of hot broth to the pan, stir well and frequently to release the starch. When the broth evaporates, add one more cup and repeat as many times as necessary until the rice is done.
A common reference is to add between 7 and 8 cups of broth within a cooking time of between 20 and 25 minutes depending on the type of rice you've chosen. You should stir frequently for the necessary creaminess.
Once the rice is done, add two or three heaping tablespoons of Parmesan cheese and a teaspoon of butter. Stir everything together and you're done making this amazing Italian dish.
Serve your portobello mushroom risotto and don't forget to put a bowl of parmesan on the table for everyone to add more cheese if desired. Following this recipe verbatim will give you a delicious dish that will leave everyone in awe.
And if you liked this risotto recipe, don't miss the other Italian dishes we have to offer, learn how to make:
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