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Mushroom Risotto is our hands-down favorite dish at Epcot’s Festival of the Arts! It’s the dish we look forward to the most, and the first one we go get as soon as we get to Epcot. They serve their wild mushroom risotto with a Zinfandel reduction and truffle shavings, which is really good – but totally unnecessary (and a bit pricey) in the grand scheme of things. So…this is my version of Mushroom Risotto. It gets rave reviews from my family and neighbors – even my son, who hates mushrooms, loves it!
What is risotto?
Risotto is a northern Italian rice dish made with short grain rice and stock. It is stirred continually during cooking to break down the starches in the rice and give it a creamy consistency. Most risottos have add-ins like onions, mushrooms, cheeses, asparagus. Really, your imagination is about your only limit!
How do you make risotto?
A lot of stirring! The secret to a good, creamy risotto is stirring constantly. To be fair, even stirring constantly won’t work if you use a long grain rice. You need a good short to medium grain rice that has a big proportion of amylopectin (the starch that makes it creamy). In the United States, arborio is the easiest to find. You also need patience. This is not a throw-it-in-the-pot-and-forget-about-it kind of dish. This dish requires a lot of love. Each step is hands-on. However, it is not difficult. One of the most important things to remember is to toast your rice before you add wine or stock. It brings out a beautiful nutty flavor! Always add stock one ladleful at a time, stirring continuously until it is absorbed. More is not better in this case! Continue adding stock until the rice is tender, not mushy. Taste-testing is your best friend here. Wait until the end to stir in any cheeses.
Can risotto be re-heated?
Yes! We have a steam convection oven which re-heats it perfectly! If you don’t have a steam convection oven, a microwave is your best bet. You could also re-heat it in the oven. Just make sure to cover it. Do not try to re-heat it on the stovetop! You will just wind up with a sticky, overcooked mess!
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Rich, homey, delicious!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 3 cups 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
4 tablespoons (1/2 stick) butter
1 cup chopped onion
1–1/2 cups arborio rice
1/2 cup white wine
2/3 cup fresh shiitake mushrooms, chopped
6 cups stock (preferably homemade)*
2 ounces parmesan cheese, grated
2–3 cups sliced fresh mushrooms (any kind or a variety)
Salt and pepper, to taste
Aged parmesan cheese, shaved
- In a large pot, melt butter.
- Add onions and cook until translucent (about 3 minutes).
- Stir in rice.
- Cook 1-2 minutes, until it starts to brown.
- Add wine.
- Cook 1-2 minutes, until wine is absorbed.
- Stir in chopped mushrooms.
- Add broth 1 (one) ladleful at a time, cooking and stirring until absorbed.
- Cook until tender but not mushy – about 25 minutes.
- Stir in parmesan.
- In a separate pan, saute sliced mushrooms in olive oil until tender.
- Season with salt and pepper.
- Spoon on top of risotto and finish with shaved slices of parmesan cheese.
*I used 3 cups of chicken stock and 3 cups of beef stock.
- Serving Size: 1/2 cup
- Calories: 255
- Sugar: 2.3g
- Sodium: 949mg
- Fat: 10.5g
- Saturated Fat: 6.4g
- Carbohydrates: 30.8g
- Fiber: 1.6g
- Protein: 6.4g
- Cholesterol: 27mg
Keywords: Risotto, mushroom risotto
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