Description
Celebrate the earthy flavor of mushrooms in our risotto, a hearty and comforting dish with tender arborio rice and beef stock.
Ingredients
Scale
- 7 cups beef stock, plus more as needed
- 4 tablespoons room temperature unsalted butter, divided
- 1 medium yellow onion, diced (about 1 cup)
- 1 teaspoon coarse kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper, plus more to taste
- 4 large cloves garlic, minced
- 1 1/4 pounds cremini mushrooms, trimmed and sliced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3/4 cup grated Pecorino Romano cheese, divided
- 1/8 cup small basil leaves, for garnish
Instructions
- In a medium saucepot over low heat, bring the beef stock to a very gentle simmer. Keep it warm without boiling.
- In a large saute pan that is at least 3.5 quarts large, heat two tablespoons of butter over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently with a sturdy spoon or spatula, until the onion starts to turn translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds, just until fragrant.
- Stir in the sliced mushrooms and continue cooking, stirring occasionally, until the mushrooms have released most of their liquid and start to brown and caramelize, about 8-10 minutes. Remove about 1 cup of mushrooms and set them aside on a plate.
- Add the rice into the saute pan and stir frequently until the grains begin to turn opaque and emit a subtle toasted smell, about 1-2 minutes.
- Pour the wine into the rice mixture to deglaze the pan, stirring and scraping the bottom and sides of the pan to release any browned bits. Continue cooking for another 2-3 minutes, stirring frequently, until most of the wine has been absorbed.
- Reduce the heat to medium-low. Carefully ladle about 1/2 cup of the warm beef stock into the rice and cook, stirring frequently, until the broth has been absorbed. Continue this process of adding stock in 1/2-cup increments and stirring frequently, being sure to wait until the rice absorbs the stock each time before adding more.
- Cook the rice until it is tender, for 35-45 minutes total. You may not need to use all of the stock, or you may want to add more. The consistency should be similar to a very thick porridge – if it is too dry for your liking, add more stock. If it is too runny, continue cooking to reduce the liquid until it reaches the desired consistency.
- Remove the risotto off the heat. Stir in the remaining salt, pepper, butter, and 1/2 cup of the grated cheese. Check and adjust the salt and pepper to taste.
- Divide the risotto among bowls, and garnish with the basil and remaining grated cheese. Serve immediately while still hot.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Grains
- Method: Stovetop
- Cuisine: Italian
Keywords: risotto, cremini, mushroom