Maggie’s Mushroom Risotto, a masterpiece originating from Italy, extends a warm invitation to indulge in its creamy texture and earthy flavours. This comforting dish is often hailed as a symbol of Italian hospitality. It showcases the perfect harmony between Arborio rice, savoury mushrooms and a medley of aromatic ingredients. These simple ingredients create a symphony of taste and texture that has captivated diners around the world.
At the heart of mushroom risotto lies Arborio rice, renowned for absorbing flavours while retaining a satisfyingly creamy consistency. This consistency is a hallmark of this beloved dish. As the rice simmers in stock, it releases its starches, upon which the essence of mushrooms and other ingredients shine.
The star of the show, mushrooms lend their earthy depth and umami richness to the risotto. They add an amazing complexity and depth to each spoonful. Whether it’s the delicate aroma of button mushrooms, the meaty texture of cremini mushrooms, or the robust flavour of wild mushrooms such as porcini or shiitake, each variety contributes its unique character to the dish, inviting diners to savour a symphony of flavours with every bite.
To prepare mushroom risotto, finely chopped onions are gently sautéed in butter until translucent. As they soften they release their sweet aroma and setting the stage for the culinary journey ahead. Arborio rice is then added to the pan, stirring constantly to toast the grains and coax out their nutty flavour.
As the rice absorbs the flavourful broth, ladle by ladle, a gradual transformation takes place, resulting in a creamy and velvety texture that envelops the palate like a warm embrace. A generous handful of grated Parmesan cheese is stirred in at the end, adding a rich and savoury note that ties the dish together in perfect harmony.
Whether enjoyed as a comforting meal for one or shared among friends and family, mushroom risotto extends a polite and welcoming invitation to savour the simple pleasures of good food and good company. With its creamy texture, earthy flavours, and heart warming appeal, this beloved Italian classic embodies the essence of hospitality, inviting all who partake to linger a little longer at the table and bask in the warmth of culinary camaraderie.
Maggie’s Mushroom Risotto is a amazing dish that has you sitting at the table licking your lips in anticipation. It’s so easy to make, packed full of flavour you would think a professional had cooked it. I like a little spice so I add cayenne pepper, but paprika or sliced red chillies are perfect substitutes. Serve Maggie’s Mushroom Risotto as a main dish with a chilled Sancerre or Marlborough Sauvignon Blanc.
This risotto revolves around the mushrooms, rice and chicken stock. They are all lovely individuals but put together you have amazing flavour. Serve with garlic bread as a side dish for a perfect meal.
Maggie’s Mushroom Risotto
One of my favourite dishes from my sister. A beautiful dish that even my children eat.
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Add to CollectionServings: 4 People
Calories: 488kcal
Ingredients
- 300 g mushrooms sliced
- 1/2 medium onion peel/dice
- 45 g unsalted butter
- 120 ml double cream heavy
- 600 ml chicken stock broth
- 50 g parmesan finely grated
- 200 g arborio rice
- ¼ tsp cayenne pepper
- salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 200C/400F/Gas Mark 6.
- Place a large frying pan over a medium high heat and add the butter. Once melted, add the mushroom with a pinch of salt and fry until they have turned a gorgeous brown.300 g mushrooms, 45 g unsalted butter, salt
- Lower the heat to a medium and add the diced onion together with the cayenne pepper and a pinch of ground black pepper. Continue to fry until the onions are soft and translucent.1/2 medium onion, ¼ tsp cayenne pepper, ground black pepper
- Add the arborio rice to the pan and stir to coat in the pan juices. Add a small pinch of salt and stir.200 g arborio rice
- Add 235ml of the chicken stock to the pan and stir. Increase the heat back up to medium high and cook until the stock has been fully absorbed by the rice.600 ml chicken stock
- Add a further 235ml of chicken stock to the pan and stir. When the stock starts to simmer, remove from the hob and place in the oven until the stock has evaporated and the rice is nearly cooked (it will be finished on the hob). Normally 10 – 15 minutes.600 ml chicken stock
- Remove from the oven and put back on the hob over a medium heat. Add the remaining chicken stock and the double cream and gently stir in. Continue to stir until the rice is perfect.120 ml double cream, 600 ml chicken stock
- Remove from the heat and serve in pre warmed dishes with a grating of parmesan.50 g parmesan
Notes
Note: The chicken stock is divided into three portions. The first two are each for 235ml and are used in steps 5 and 6 while the remaining 150ml is used in step 7.
Nutrition
Calories: 488kcal | Carbohydrates: 50g | Protein: 15g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 432mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 879IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 3mg
