Classic mushroom and herb no stir risotto that can be prepared with minimal to zero stirring and hassle! A hearty vegetarian main course for weeknights or special occasions.
5½cups (1.3 L)low-sodium chicken broth
1½cups (360 mL)water
¼cup (2 oz; 60 g)unsalted butterdivided
1large yellow onionvery finely diced
1large garlic clovefinely minced
2cups (360 g)carnaroli riceor arborio (see notes)
1cup (240 mL)dry white winesuch as Pinot Grigio
3ouncesgrated parmigiano-reggiano cheeseplus more for serving
sautéed mushrooms and herbssee recipe below
1teaspoonfresh lemon juice
freshly ground black pepper
Sautéed Mushrooms and Herbs:
2tablespoons (30 mL)extra virgin olive oil
1tablespoon (15 g)unsalted butter
8ounces (½ lb)fresh shiitake mushroomsstems discarded and caps thinly sliced
8ounces (½ lb)oyster mushroomstough stems discarded and sliced
2medium garlic clovesfinely chopped
¼cup (60 mL)dry white winesuch as Pinot Grigio
2teaspoonsfreshly chopped thyme leavesplus more for garnishing
1teaspoonfreshly chopped rosemary leaves
freshly ground black pepper
Prepare the Risotto: Combine the chicken stock and water in a medium saucepan and bring to a very low simmer.
In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until lightly bubbling. Add the onion and a large pinch of salt, and sauté for 5 to 7 minutes, or until the onion is very soft and translucent. Add the garlic and sauté for 30 seconds to 1 minute, or until fragrant. Add the carnaroli rice and toast, stirring constantly with a wooden spoon, for 2 to 3 minutes. The individual rice grains should be slightly translucent along the edges.
Add the white wine and continue to cook for 2 to 3 minutes, or until the wine has been completely absorbed in the rice. Add 5 cups (1.2 L) of the hot broth mixture to the pot, stir, reduce the heat to low, cover, and simmer for 15 to 18 minutes. Remove the lid and stir twice during the cooking process, adjusting the heat as necessary to maintain a low simmer.
Prepare the Mushrooms: As the risotto is cooking, sauté the mushrooms. Heat a very large (more surface area the better) sauté pan over high heat. Add the olive oil and butter, followed by the mushrooms, spreading them into a single layer with a wooden spoon. Sauté the mushrooms for 3 to 5 minutes, stirring occasionally, or until they have caramelized and the bottom of the pan has formed a nice light brown fond. Add the garlic and stir until fragrant, about 30 seconds.
Remove the pan from heat and deglaze with the dry white wine. Place back on the heat, add the chopped thyme and rosemary, and continue to cook until all of the white wine has evaporated. Season with salt and pepper to taste. Set aside.
Once the risotto has finished simmering, add 1 cup (240 mL) of hot broth and stir gently and continuously with a wooden spoon, for 3 to 5 minutes, until the risotto is creamy and has thickened considerably. Add the parmesan and stir until evenly incorporated. Remove from the heat, cover, and allow to sit for 5 minutes. Stir in the remaining 2 tablespoon of butter, lemon juice, and most of the sautéed mushrooms. I like to resere a small amount for topping each portion. Add the remaining broth (or as much as you desire) to help loosen the risotto if it has gotten too thick. Ideally, risotto should be loose enough that it flows when tilted in a bowl or plate.
Season the risotto to taste with salt and pepper and serve in pre-warmed bowls or plates. Garnish with additional sautéed mushrooms and sprinkle with freshly grated parmigiano-reggiano cheese and a few thyme leaves.
Tips for Success:
If you can find it, I prefer to use the lesser known carnaroli rice (as opposed to the more known arborio rice) for risotto, as it tends to hold its shape better during the cooking process. You can find it at most Italian specialty stores and in the bulk bin section of some Whole Foods locations.