Risotto is a creamy rice dish boiled in a broth that originated in northern Italy. Risotto looks fancy because it’s not ubiquitous and not a lot of people make it often. It takes some practice to get just right, but this recipe makes the process easy. Your hard work will pay off, as this dish is full of flavor and the rich, creamy consistency that makes risotto so unique.
Begin your journey into the wonderful world of risotto by making small batches and getting used to the flavors and textures that emerge. This recipe is simple and easy, but be sure to follow it – risotto is not a rice cooker dish. The rice itself should not be overcooked – it will be slightly al dente, which means it will be firm, but not at all firm in the middle. This recipe calls for Arborio rice, which is a short-grain Italian rice. You’ll love the way the earthy mushroom flavors complement the rich, creamy rice.
Pro Tip:
- Roasted rice is important. This step adds flavor and texture. Be sure to bring the broth to a simmer before adding it to the rice.
- Use a spoon to help you slowly add to the boiling broth, about 1/2 cup at a time.
- Stirring constantly helps cook the rice evenly.
- be patient! Let the rice soak up 1/2 cup of chicken broth at a time.
What goes best with simple mushroom risotto?
Risotto can be served alone as a main course or with a variety of other dishes. It goes really well with chicken and pork chops. Asparagus, roasted peppers, and green beans pair well with this dish. A green salad complements it nicely too.
Is this recipe vegetarian?
No. This recipe calls for chicken stock, which makes the rice even more delicious. You can adapt it to make it vegan by using vegetable broth or stock. However, it won’t be vegan as the recipe has butter and also calls for Parmesan cheese.
Can I make risotto ahead of time?
Not really. It can get sticky if left in the fridge or in a pan too long. It still tastes great after reheating, but we recommend that you enjoy this specialty dish fresh.
Do I have to use arbor rice?
Yes. Arborio rice is starrier rice, which releases starch as it cooks slowly, which helps to thicken the liquid it cooks in, in order to create a creamy consistency, even though the rice will remain al dente. While other varieties of rice can be used, the result is different from traditional risotto and more like a rice pilaf.