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Lemon-Mushroom Risotto

While risotto has a bad rap for requiring constant supervision, I don’t find that’s the case. Keep an eye on it, but no need for babysitting. If you’ve never made it before, read through before beginning. Risotto is a two-pot meal – and in this case a three-pot meal if we include the mushrooms. Keep the first pot of hot broth on the back burner with a ladle and the second pot of rice on the front burner so you can easily stir it as needed.
4-6 servings

Ingredients

  • 8 ounces cremini or button mushrooms, thinly sliced
  • 1 garlic clove, minced
  • Kosher salt and fresh ground pepper
  • 4 tablespoons salted butter, divided
  • 2 tablespoons olive oil
  • 2 large shallots, diced (can sub small-medium red onion)
  • 1 ½ cups arborio rice
  • ¼ cup dry white wine
  • Pinch of Aleppo pepper -can sub a tiny pinch of crushed red pepper
  • 6 cups hot homemade chicken stock -can sub low sodium chicken broth
  • 1 ½ teaspoons lemon zest or to taste
  • 2 oz 1/2 cup grated Parmigiano-Reggiano
  • Optional: a tablespoon or two of butter or heavy cream

Instructions

  • SAUTÉ THE MUSHROOMS AND GARLIC. In a medium skillet, heat 2 tablespoons of the butter over medium-high flame. Sauté the mushrooms for two minutes. Add garlic, a pinch each salt and pepper, and cook another minute. Remove to a bowl and set aside.
  • SAUTÉ THE SHALLOTS. In a 5–6-quart heavy pot, sauté the shallots for 2-3 minutes in the remaining 2 tablespoons butter and olive oil.
  • ADD THE RICE. Stir in the rice until the grains are well-coated with fat and cook for a few minutes or until the rice is translucent and very lightly toasted.
  • POUR IN THE WINE and, stirring, cook a few minutes until it has mostly been absorbed or evaporated.
  • SEASON + ADD THE HOT BROTH A LADLE OR TWO AT A TIME. Stir in 1 1/2 teaspoons salt, ¼ teaspoon pepper, and pinch of Aleppo pepper. Pour in two ladles of broth and stir well. Simmer, stirring occasionally, until broth is absorbed and you can see the bottom of the pot when you pull a rubber spatula across it. Continue adding the broth a ladle or two at a time, stirring and simmering until it’s absorbed and then adding more – for a total of about 20 minutes or until rice is done to your liking (al dente is usually named here, but do as you like, please) and the mixture is creamy not runny. Taste the rice as you go along (after, say, the first 10 minutes) to see when it’s getting nearly done. If it’s not done and you’re going to run out of broth, add some water or more broth to the broth pan so that it heats and continue to add to the rice until it’s done. When rice is cooked to your liking, remove pot from heat.
  • STIR IN THE RESERVED COOKED MUSHROOMS, LEMON ZEST, AND PARMIGIANO-REGGIANO. Taste and adjust seasonings. Cover for a few minutes. Stir well. The risotto should be creamy and fairly loose. If risotto isn’t creamy and loose enough, but instead sticky or gummy/gloppy, you can add more broth or the optional butter/heavy cream. Taste and adjust seasonings. Serve hot.
  • Store leftovers tightly covered for 4-5 days. You can reheat with broth in a small pot to 160 degrees F or make into patties and fry, topping with poached eggs for brunch. The patties are also good on salad. I wouldn’t freeze risotto.

Notes

Copyright Alyce Morgan, 2022. All rights reserved.