Julia's Mushroom Risotto

Julia's Mushroom Risotto is made in an untraditional way, yet still delivers a creamy texture of perfectly cooked risotto. A delicious, satisfying and elegant dish or side that’s perfect for any night of the week.

You don’t have to stand over the stove stirring and adding broth again and again to make a great risotto. I think the reason little Italian grandmothers did it this way was because there was good music playing in the background and they wanted to make the moment last.

Picture it: Sicily 1924, Stefania was standing over a stove making risotto. Roberto came to her mind. In the background played “‘O sole mio” and she swayed back and forth, stirring and smiling. What’s the rush?

I made risotto one time that way - stirring and adding bits of warm broth until the rice absorbed it. It wasn’t until my aunt and uncle - both straight from Italy and both phenomenal cooks - saw me and broke out laughing.

“Natalia! What the hell are you doing?”

“I’m making you risotto.”

“You don’t make it that a way! You make it a dis a way!” This way was adding the stock all at once, giving it a stir, and letting it simmer for 20 minutes.

You gotta be kidding me! In fact, no one believes me. I had to demonstrate this to a chef I met. A real chef - just ask him. He was making risotto and started to boil the broth and started adding a little at a time and so on. I told him how my family made it. He totally dismissed me. I told him my way saved time and resulted in a delicious risotto.

He gave me a look, then poured all the broth into the pot while he still held my gaze, stirred, and walked away. When he served the risotto, that was perfectly cooked by the way, everyone said it was the best he’d ever made. He got so mad, he got up and left.

My method for making delicious mushroom risotto:

• I use a skillet to cook the risotto which gives a bigger surface for things to evaporate and cook.
• The onions, garlic, and mushrooms are sautéed before the rice is added in. Then it’s all mixed together after the rice is coated.
• Both white wine or vermouth and chicken stock are used. I use good quality canned (or boxed) chicken stock. I save my homemade chicken stock for soups where the stock is the main ingredient.
• The chicken stock is added all at once.
• After 20 minutes, butter and Parmesan cheese is mixed in.

Sounds pretty easy, huh?

The mushrooms in this dish can be adjusted depending on what you like. I like to use simple white button mushrooms but cremini or baby bellas can also be used.

The rice will be creamy and falling over itself while at the same time being “al dente” - having a bite to it. Grated Parmesan cheese is mixed into the mushroom risotto. One more tip my aunt taught me is if the risotto loses its creaminess because of sitting too long or because it’s chilled, just add a little stock or water to loosen it. You won't hurt it.

Tools you'll need to make this delicious mushroom risotto:

• A heavy duty skillet
• A wooden spoon/spatula
• A measuring cup

Try some of my other rice dishes:

• Spinach rice
• Cilantro lime rice
• Perfect rice pilaf
• Perfect rice

How about some more delicious Italian dishes?

• Creamy fettuccine with peas and ham
• Roasted sausages and grapes
• Angel hair with sauteed tomatoes
• Zucchini frittata
• Sausage pasta bake with mozzarella
• Baked rigatoni with three cheeses

Life is too short for mediocre food. Mangia!

This post contains affiliate links for the products I use in my kitchen.

Julia's Mushroom Risotto

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Mushroom Risotto is made in an untraditional way, yet still delivers a creamy texture of perfectly cooked risotto. A delicious, satisfying, and elegant dish or side that’s perfect for any night of the week. I know the technique for making this risotto may cause a riot in some places, but it’s the way my family has made it for decades. Serves 4 - 6.

Course: Main Course, Side

Cuisine: Italian

Keyword: Onion Stuffed Mushrooms, Risotto

Prep Time: 10 minutes

Cook Time: 20 minutes

Author: Natalie Gregory

Ingredients

• 6 tablespoons extra virgin olive oil
• 1 sweet onion diced - about 1 cup
• 2 cloves garlic minced
• 8 - 10 ounces mushrooms cremini or button, sliced
• 1 ½ cups Arborio rice
• ½ cup white wine or vermouth
• 4 cups low sodium chicken stock
• kosher salt or sea salt or to taste
• 2 tablespoons butter
• ½ cup freshly grated Parmesan cheese

Instructions

• Add oil to a large skillet over medium high heat, and sauté the onions until translucent. Do not let it brown. Add the garlic and stir until fragrant. Add the mushrooms and cook until the mushrooms release their liquid and it’s mostly evaporated.
• Add the rice and stir until each grain is fully coated with the oil mixture.
• Raise the heat, pour in the wine, and allow it to evaporate. The rice will start to release its starch and already start to look creamy.
• Add the chicken stock and some salt. Taste the liquid and adjust to your liking.
• Once it comes to a boil, stir, and lower heat. Give it a stir and let it simmer for 20 minutes, stirring it occasionally.
• Remove from heat.
• Stir in the butter and Parmesan. Taste and adjust for salt. It will thicken up as after adding in cheese and also as it sits.

Notes

The risotto thickens as it sits and cools. You can add a little water or stock to loosen.

Did you make this recipe? I would love to see how it turns out. Tag me on Instagram @thegeneticchef or tag #thegeneticchef and tell me all about it!