Mushroom Risotto Recipe: Rice gone romantic

by Deana Gunn on February 12, 2011 · 2 comments

Risotto makes me think of romantic occasions, a meal shared together, and simple food paired with a nice wine.  It’s a great “hanging out together relaxing and enjoying the evening” meal because: 1) It promotes conversation.  Risotto requires some hovering and stirring but nothing more complex than that, so you have 30 minutes together while engaged in some easy cooking.  2) It uses 1/2 cup of wine. So while you’re stirring and chatting, you can enjoy the rest of that bottle.  3) It makes you look like a total gourmet. There’s a deliberate technique and process to making risotto, so while it’s a simple one, it’ll impress the person you’re making it for.

When you make risotto, timing is everything.  Make sure everything else is ready to go.  As soon as the risotto is done, you’ll want to sit down and enjoy it since it’s best when eaten right away.  (Don’t finish cooking and then suddenly go scrambling for plates and silverware and candles and the salad that you forgot all about.  Remember the “relaxing” part I mentioned before?  Have all that taken care of before you start cooking.)

The ingredients in risotto should be few and simple and the rice should be the star.  Don’t throw in a million veggies and peas and shrimp and scallops and big chunks of chicken.  Save that for paella (ahh…another relaxing meal shared with wine and friends…), although a few seared scallops do pair nicely with risotto.  But I digress.  In this risotto that I made today, the flavor comes from umami-packed Shiitake mushrooms, broth, onion, and a touch of garlic, rosemary, and white wine.  Usually risotto has a lot of heavy cream and cheese, but I think a good risotto is more about distinct flavor and good fluid consistency.  The “creaminess” is already there and comes from the gradual process of cooking and stirring Arborio rice.

To make risotto, start with real Arborio rice – look for it sold in boxes at Trader Joe’s.  It’s that fat, pearly, short grain Arborio rice that makes risotto what it is.  The creaminess of risotto comes from the high starch content, and the grains of Arborio can absorb a huge amount of liquid without becoming mushy.  Try making risotto out of other kinds of rice and you’ll end up with a goopy mealy mush.

The next thing you’ll have to do is toast the rice in oil before adding any liquid such as your wine or broth.  And as you add the broth, make sure it’s heated first and add the broth in increments, allowing the rice to absorb most of it before adding more.

Unlike other kinds of rice, Arborio rice is done when it’s al dente.  It should be cooked but still firm to the bite (a texture which you might consider underdone in other kinds of rice).

Did you watch Top Chef last week?  Then you’ll know that poor Tre was sent packing for making risotto that was too stiff and dry.  As the judges said over and over, “risotto should spread.”  Risotto shouldn’t be watery or runny, but it should definitely be fluid, creamy, and smooth.  If you were to put some on a plate and jiggle the plate from side to side, the risotto should easily move and spread.  If not, then it’s too dry and you need to add more liquid to the pan.

This particular recipe makes enough for 4.  If it’s just the two of you, you can simply cut the rice and broth in half (but keep everything else the same).  Enjoy your risotto and most of all your romantic evenings!


  • 2 cups Arborio rice
  • 2 Tbsp extra virgin olive oil, divided
  • 1 small onion, diced
  • 3.5-oz pkg shiitake mushrooms, chopped (8 mushrooms, ~ 1 1/2 cups chopped)
  • 1 clove garlic, crushed or 1 cube frozen Crushed Garlic
  • 1/2 cup dry white wine
  • 4 cups broth (chicken or vegetable) + 1 cup water
  • 1 sprig fresh rosemary
  • Parmesan cheese (OPTIONAL)


  1. In a saucepan, add broth and water and bring to a simmer.
  2. Heat 1 Tbsp oil in a pan or deep skillet over high heat. Add onion and saute until onion begins to soften (~3 minutes), lowering heat to medium.
  3. Add mushrooms and garlic, stirring and cooking for 1-2 minutes until mushrooms are soft.
  4. Add remaining 1 Tbsp oil and add rice, stirring well. Continuing stirring and cooking for 3-4 minutes, allowing rice to toast.
  5. Add wine and stir until absorbed.
  6. Ladle in 1 cup of broth and add rosemary, stirring. Lower the heat to a gentle simmer. Continue to add broth in 1-2 ladle increments, regularly stirring and allowing liquid to be mostly absorbed before adding more. All the liquid will be absorbed over the course of 20 minutes cooking time.
  7. When cooked, the rice should be al dente and the risotto should be fluid and smooth. Add more broth or water if necessary. Garnish with Parmesan and serve immediately.

{ 2 comments… read them below or add one }

Sandy February 12, 2011 at 8:54 am

Going to try this tonight. Do you have a good vegetarian paella recipe?

Deana Gunn February 15, 2011 at 12:23 pm

Hi Sandy,
Did you get a chance to try the recipe?
As far as paella, I usually do a seafood paella with local clams and mussels, but you can do a vegetarian paella using vegetarian sausage (don’t use the TJ’s soy chorizo, it’s too crumbly), artichoke hearts, peas, squash, onion, garlic, fresh parsley. Really, any combination of veggies will do. The main thing about paella is to incorporate saffron and tomatoes in with the rice. Start by sauteing your veggies, then add the rice, broth (try 1 cup rice and 2 cups broth for a small batch, double for a larger batch), saffron, herbs, and canned diced tomato. Simmer till broth is absorbed. This isn’t a “recipe” but a good place to start!

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