Risotto with Portabello Mushrooms
Creamy portobello risotto with shallots and Parmesan. Tips for browning mushrooms, using hot stock, and finishing for rich creaminess.
This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook
Photo by Ronald Sims.
Submitted by: John Thorne and Matt Lewis see above from Northhampton, MA
Yield: 2 or 3 as a meal, 4 to 6 as a side dish
- Brown mushroom caps separately so they caramelize instead of steaming.
- Use hot liquid added in small ladles and stir regularly for creamy texture.
- Finish with vigorous stirring while adding Parmesan and optional butter for mantecatura.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
What type of rice should I use for this risotto?
Use a starchy short-grain risotto rice such as Arborio, Carnaroli, or Vialone Nano. These release starch that gives the dish its classic creaminess.
Why does the recipe use two pans for mushrooms and rice?
Cooking the mushroom caps separately lets them brown and evaporate their liquid. That stops them from steaming and keeps the rice pan from becoming soggy.
Can I make this dish without wine or make it vegetarian?
Yes. Omit the wine and use hot vegetable stock or the first splash of boiling water instead. The dish remains vegetarian if you use vegetable stock and keep the Parmesan or swap with a vegetarian hard cheese.
How do I know when the risotto is done?
Taste it. The rice should be tender with a slight chew, not mushy. That usually comes after about 18 to 22 minutes of adding hot liquid a ladle at a time, but timing can vary by rice and heat.
How do I get a creamy finish?
Stir constantly while adding hot liquid, then remove from heat and beat in grated Parmesan. For extra richness, add a spoonful of cold butter during this final vigorous stirring step, called mantecatura.
How should I clean and cut portobello mushrooms?
Brush off dirt with a soft brush or damp cloth. Trim any soil-covered stem bottoms, gently pull stems from caps, dice stems small and cut caps into larger bite-sized cubes.
Can I prepare risotto ahead or reheat leftovers?
You can cook the rice nearly to al dente, cool it, and finish later by reheating with hot stock and stirring until creamy. For leftovers, gently rewarm with a little hot stock and stir in cheese or butter just before serving.
How much salt and butter should I add?
The recipe calls for about 4 to 6 tablespoons of butter and roughly 1 1/2 teaspoons of salt split between the pans. Always taste and adjust salt at the end to avoid over-salting.
What type of rice should I use for this risotto?
Use a starchy short-grain risotto rice such as Arborio, Carnaroli, or Vialone Nano. These release starch that gives the dish its classic creaminess.
Why does the recipe use two pans for mushrooms and rice?
Cooking the mushroom caps separately lets them brown and evaporate their liquid. That stops them from steaming and keeps the rice pan from becoming soggy.
Can I make this dish without wine or make it vegetarian?
Yes. Omit the wine and use hot vegetable stock or the first splash of boiling water instead. The dish remains vegetarian if you use vegetable stock and keep the Parmesan or swap with a vegetarian hard cheese.
How do I know when the risotto is done?
Taste it. The rice should be tender with a slight chew, not mushy. That usually comes after about 18 to 22 minutes of adding hot liquid a ladle at a time, but timing can vary by rice and heat.
How do I get a creamy finish?
Stir constantly while adding hot liquid, then remove from heat and beat in grated Parmesan. For extra richness, add a spoonful of cold butter during this final vigorous stirring step, called mantecatura.
How should I clean and cut portobello mushrooms?
Brush off dirt with a soft brush or damp cloth. Trim any soil-covered stem bottoms, gently pull stems from caps, dice stems small and cut caps into larger bite-sized cubes.
Can I prepare risotto ahead or reheat leftovers?
You can cook the rice nearly to al dente, cool it, and finish later by reheating with hot stock and stirring until creamy. For leftovers, gently rewarm with a little hot stock and stir in cheese or butter just before serving.
How much salt and butter should I add?
The recipe calls for about 4 to 6 tablespoons of butter and roughly 1 1/2 teaspoons of salt split between the pans. Always taste and adjust salt at the end to avoid over-salting.
Calls for minced garlic but doesn’t say when or where to add it. I’m going to wing it and put it in after the shallots have gone translucent for about 30 seconds to a minute, prior to a wine splash. I rated it as I did with no experience with it. I’ll find out later tonight.