This CreamyMushroom Risotto is so easy to make. Made with just a few simple ingredients you can have the dreamiest creamiest risotto in no time. This vegetarian risotto is perfect for a tasty weeknight dinner.
Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the chopped shallots along with a pinch of sea salt.Cook until soft, about 10 - 15 minutes, more if needed, stirring occasionally.
Add the rice to the pan and cook until the rice soaks up any liquid in the pan and is toasty.
Turn up the heat then pour in the wine and stir. The wine should sizzle when it hits the pan.Once the wine has been absorbed into the rice stir in the garlic then start adding the stock. Add the stock one ladle at a time. Stir the rice often, once the rice absorbs the liquid add another ladle of stock. This will take about 20 to 30 minutes.
While the rice is cooking fry the mushrooms.Melt 50g of butter in a frying pan, add the mushrooms along with ¼ teaspoon of sea salt then cook for about 5 minutes over medium to high heat. Try not to stir the mushrooms too much, just turn them once or twice, this will keep them nice and firm.You will need to do this in batches. Once cooked set aside and keep warm until you are ready to use them.
Once all the stock has been added add the lemon juice then check the seasoning, I usually end up adding ¼ teaspoon each of black pepper and sea salt.Add the remaining butter and stir vigorously until the butter has been incorporated. Then turn off the heat and stir in the cheese, again vigorously.
Finally, stir in the creme fraiche.Stir in half the mushrooms to the risotto, plus any juices from the mushrooms.Serve immediately topped with the remaining fried mushrooms, some freshly ground black pepper, a little chopped parsley and some freshly grated pecorino cheese.
Rice - I use arborio rice for this risotto.
Wine - is optional, but recommended. I have made this without wine and have added a tablespoon of white wine vinegar in its place. The result has been almost as good as if you use wine.
Mushrooms - I use (brown) chestnut mushrooms for this, you can use other mushrooms. Wild mushrooms work really well too.
Creme fraiche - I use full-fat creme fraiche, you can use low-fat if you want but be aware you will lose some of that rich creamy flavour. You can also use cream in this if you want to make it even more creamy.
Can I make this vegan? To make this vegan, sub the cheese for similar vegan cheese, and try a dairy-free creme fraiche. You will also need to cook the mushrooms in oil or vegan butter. Please note I haven't tested this as a vegan recipe.
Can I make this Gluten-Free? Yes, just make sure the stock you use is gluten-free.
Can I freeze this? No, I do not recommend freezing this dish.
Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of four. Please be aware rice weight was dry when calculated. Nutritional information will increase when the rice is cooked.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.