Description
Bobby Flay’s Mushroom Risotto delivers creamy Italian comfort with bold, earthy flavors. Wild mushrooms and rich parmesan create a luxurious dish that brings sophisticated elegance to your dinner table.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups Arborio rice
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 6 cups (1.4 liters) chicken broth, or as needed
Liquid Ingredients:
- ½ cup (120 milliliters) dry white wine
- 3 tablespoons (45 milliliters) olive oil, divided
- 4 tablespoons (60 grams) butter
Seasoning and Garnish:
- 2 medium shallots, diced
- ⅓ cup (30 grams) freshly grated Parmesan cheese
- 3 tablespoons finely chopped chives
- sea salt and freshly ground black pepper to taste
Instructions
- Meticulously arrange all ingredients on a clean workspace, ensuring everything is measured and ready for preparation.
- Gently heat the vegetable or chicken broth in a separate saucepan over low heat, maintaining a warm but not boiling temperature (around 140-160°F or 60-70°C).
- In a large, heavy-bottomed saucepan, heat 2 tablespoons (30 milliliters) of extra virgin olive oil over medium heat. Sauté portobello and white mushrooms until they release their moisture and become tender and golden-brown, approximately 4-5 minutes. Transfer the cooked mushrooms to a separate plate and set aside.
- In the same saucepan, add an additional 1 tablespoon (15 milliliters) of olive oil and delicately sauté finely chopped shallots until they become translucent and fragrant, about 1 minute.
- Add the arborio rice to the shallots, stirring continuously to coat each grain with oil and toast until the rice turns a pale golden color, which helps develop a nutty flavor.
- Deglaze the pan by pouring in the white wine, stirring constantly until the liquid is completely absorbed by the rice grains.
- Gradually introduce the warm broth, adding 1/2 cup (120 milliliters) at a time, stirring consistently and allowing each addition to be fully absorbed before adding the next.
- Continue this process of adding broth and stirring for 15-20 minutes, or until the rice reaches a creamy, al dente consistency with a slight resistance when bitten.
- Remove the risotto from heat and incorporate the reserved mushrooms, cold butter, freshly chopped chives, and grated Parmesan cheese, creating a luxurious and velvety texture.
- Season with kosher salt and freshly ground black pepper to taste, adjusting the flavors as needed.
- Serve immediately in warmed plates, garnishing with additional Parmesan and chives for an elegant presentation.
Notes
- Select premium Arborio rice for authentic risotto texture.
- Warm broth creates silky consistency when added gradually.
- Deeply caramelize mushrooms to enhance their rich earthy flavor.
- Choose crisp white wine that complements the woodland mushroom profile.
- Constant stirring releases rice starches, producing luxuriously creamy results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 308 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg