Creamy Mushroom Risotto

Creamy Mushroom Risotto
Staff Writer
Creamy Mushroom Risotto

Jessica Chou

This recipe borrows a trick from Thomas Keller, who mixes in softly beaten heavy whipping cream at the very end for a super luxurious risotto.

Click here to see 'Shrooms: They're What's for Dinner Tonight.

Ingredients

For the mushroom topping

  • 1  Tablespoon  unsalted butter
  • 3 1/2  Ounces  mushrooms, such as maitake or chanterelle
  • sprigs thyme
  • sprigs parsley, plus more for garnish
  • Salt and pepper, to taste

For the risotto

  • 3-4  Cups  chicken broth or other broth
  • 1/2  Cup  heavy whipping cream
  • 1/4  Cup  plus 2 tablespoons unsalted butter
  • 1/2  Cup  finely chopped onion
  • 1  Cup  carnaroli or arborio rice
  • 1  Cup  dry white wine, plus more for drinking
  • 1/2  Cup  grated Parmesan
  • Salt, to taste

Directions

For the mushroom topping

Melt the butter in a sauté pan over medium heat until foaming. Add the mushrooms, thyme, and parsley, and cook to soften. Season with salt and pepper, to taste.

For the risotto

In a medium-sized pot, bring the chicken broth to a simmer over medium heat. Meanwhile, in place the heavy whipping cream in a mixing bowl and beat using an electric mixer or by hand until soft peaks form (the cream should just curl over softly when the whisk is held up).

Then, melt 2 tablespoons of the butter in a large pot. When it foams, add the onion and cook until translucent.

Then, add the rice and mix vigorously for about 1 minute. Add the white wine and let the wine soak into the rice until evaporated. Stir vigorously, scraping the bottom so the rice doesn't stick, until the rice has toasted, about 2 minutes.

Add enough chicken broth to cover the rice and cook, stirring frequently. When the rice has soaked up the broth (take a spoon and run it through; if the broth doesn't pool, it is ready), add another ½ cup of broth. Stir frequently until it has soaked in. Repeat with ½ cup increments until the rice is al dente.

Once the rice is ready (there should be a bite, but the center should be cooked through), remove from the heat and vigorously beat in the remaining butter, about 1-2 tablespoons at a time, with a wooden spoon. Beat in all of the cheese and 1/2 of the cream.

Taste, and if it's not creamy enough, add the remaining cream. Season with salt, to taste, and pour into plates. Top with the mushroom topping and garnish with parsley.

Nutritional Facts

Total Fat
52g
74%
Sugar
77g
86%
Saturated Fat
23g
96%
Cholesterol
112mg
37%
Carbohydrate, by difference
203g
100%
Protein
34g
74%
Vitamin A, RAE
288µg
41%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
724mg
72%
Choline, total
42mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
215µg
7%
Folate, total
113µg
28%
Iron, Fe
8mg
44%
Magnesium, Mg
196mg
61%
Manganese, Mn
5mg
100%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
881mg
100%
Riboflavin
1mg
91%
Selenium, Se
40µg
73%
Sodium, Na
2673mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
431g
16%
Zinc, Zn
6mg
75%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.