A perfect risotto makes for a hearty comfort meal especially in the middle of winter. That’s provided you get it done just right. The key to a great risotto is the rich and creamy texture and the beautiful aromas of the butter, wine and parmesan. With all the different risottos I’ve experimented with, keeping it simple with mushrooms is still the one I make the most.
My mushroom risotto is really mushrooms, mushrooms and more mushrooms with a beautifully cooked risotto rice. I love using all sorts of mushrooms in my mushroom risotto and always a combination of dried and fresh mushrooms. I basically use white button mushrooms, brown cremini mushrooms, oyster mushrooms, enoki mushrooms, shiitake mushrooms, portobello mushrooms, porcini mushrooms and whatever other edible mushroom variety I can get my hands on. Mushrooms are so full of flavour and nutrients. It has easily become a core ingredient in many dishes in our vegetarian kitchen. Not to mention, it’s packed with vitamin B, protein, fibre, antioxidants and even vitamin D and has an endless amount of health benefits.
Now, for a few key points to getting the perfect risotto. I always find it easiest if I have everything ready to go; all ingredients chopped and measured as required. Prepare your vegetable stock by simmering it in a pot on the stove right beside your risotto. Making a risotto requires your undivided attention from start to finish. Getting the rice right is the core of the whole dish. An important tip is not to rinse the risotto rice as the rice starch contributes to the creaminess of your risotto. Make sure you stir often while cooking to avoid burning the rice. However, do not over stir as the rice could become clumpy and mushy. Cooking the perfect risotto may take a bit of practice but it is well worth the effort.