This is an ultra creamy mushroom risotto without wine.
By following 5 easy steps you'll learn how to make this easy recipe perfect every time.
I still haven't met anyone who said no to the creamy texture and the intoxicating aroma of this mushroom risotto.
This easy, restaurant-style recipe combines fresh mushrooms with dried porcini to create an intense mushroom flavor which is the signature of this dish.
It's made without wine and without cream, but I promise that you will not miss any of them. Instead of wine, water is used, and the cream is replaced by milk, something that makes this recipe lighter.
The deep, earthy flavor of this risotto is complemented by some garlic and grated parmesan cheese.
In many restaurants it is served with very thin slices of truffle (or truffle oil) and chopped fresh parsley on top. I really don't find both of these additions necessary, but you can certainly add them if you like.
In our household, this risotto is almost always served as a main dish with a green salad on the side (like this arugula salad) and maybe some slices of fresh bread.
Alternatively, it can be served as a starter/appetizer or as a side dish. In that case, you can cut the recipe in half for the same amount of servings.
Ingredients
- Fresh mushrooms.
- Olive oil.
- Risotto rice.
- Onion.
- Garlic.
- Dried porcini mushrooms.
- Water or chicken broth or vegetable broth.
- Dried thyme (optional).
- Milk.
- Parmesan cheese.
- Butter (optional).
- Salt and freshly grated black pepper.
Ingredient Notes:
Fresh mushrooms: Any type of mushrooms can be used such as white button mushrooms, Swiss Brown/Cremini mushrooms, Portobello mushrooms, chanterelles, etc. Choose your favorite type or the one available.
Rice: The ordinary white rice is not suitable for any kind of risotto. Only a short-grain rice should be used such as carnaroli rice, Arborio rice or Vialone Nano. These types are high in starch which is released during cooking, making the dish very creamy.
You can read more in the article the types of risotto rice from rouxbe.com and in this article about the types of rice in general from webstaurantstore.com.
Dried Porcini: They make all the difference! Somehow, they transfer their deep flavor to the rest of the mushrooms making them tastier.
You can read more information in the article porcini mushrooms from mushroom-appreciation.com.
Wine: In this recipe, water is used as a substitute for dry white wine. However, if you want to use wine, you can use half to one cup and reduce the equivalent amount from the water (or the broth).
Parmesan cheese: For the best results, choose Parmigiano Reggiano matured for at least 24 months.
Water or broth: It needs to be very hot (almost boiling) in order to not reduce the temperature of the risotto and stop the cooking process. You can warm it in a second pot or in the microwaves.
Instructions – steps
The following method may seem a bit unorthodox, but this is my favorite way of making risotto because with these steps I just add to the skillet the ingredients with the order they are given, without having to separately cook and set aside any of them. The results are always perfect!
Preparation:
Rinse the dried mushrooms under running water, transfer them to a small bowl, add 1 cup of hot water and let them soak for 15-20 minutes.
In the meantime, remove any dirt from the fresh mushrooms using kitchen paper or a clean towel. Don't wash them with water because they'll absorb moisture. After that, using a sharp knife, chop them into small pieces.
Step #1: Sauté the fresh mushrooms with the olive oil:
Heat a large skillet (or a deep, wide saucepan) over high heat and add the chopped mushrooms and the olive oil. Stir frequently until the mushrooms start to water release their juices.
After all of their juices are evaporated, the browning process will begin. This will give them flavor, so you don’t want to rush it.
Step #2: Add the rice and the onion.
Add the risotto rice and the chopped onion to the skillet. Stir frequently to toast the rice and soften the onion. Then add the minced garlic and stir for 1 minute.
Step #3: Add the dried mushrooms
Add the soaked porcini with their water and stir with a wooden spatula to deglaze the bottom of the pan. Reduce to medium heat and wait until most of the water is absorbed, stirring frequently.
Step #4: Add the liquid (broth or water)
Once most of the water from the soaked mushrooms is absorbed, start adding the hot liquid in small doses (a soup ladle is perfect for this job), waiting for each dose to be absorbed by the rice before adding the next one.
Additionally, give the rice a vigorous stir from time to time to help it extract its starches. Some Italian chefs like to forcefully shake the saucepan because slamming the rice on the sides of the pan also releases more starch. With this cooking technique you'll definitely get a very creamy consistency.
Step #5: Add the Parmesan and the milk
Once there is about one cup of the broth (or water) left, add the grated cheese and the milk. Stir to combine and let it come to a gentle simmer.
Add some salt and freshly ground black pepper and taste to adjust the seasonings and the doneness of the rice. The rice should be cooked through but al dente. If it's not done yet, add some more broth and continue cooking for a few minutes more.
Optionally, add a tablespoon of cold butter at the end and stir to combine.
How to know when the risotto is ready
Keep in mind that the risotto will continue to cook after you take it off the stove-top. That's why you should taste it and take it off a minute before you think it will be ready.
I know that this requires a little bit of intuition, but once you've made it 1-2 times, it will seem like a piece of cake.
Because the rice will continue to cook, you should take it off the heat when it still has some liquid left (just as you see in the following photo). This creamy liquid will be absorbed in the next few minutes, so by the time you're ready to eat it, it will be creamy and al dente at the same time.
Substitutions
Instead of olive oil you can use a neutral tasting vegetable oil.
The dried porcini can be substituted by a mix of dried wild mushrooms, shiitake mushrooms or you can also omit them. If you omit them make sure to use fresh mushrooms with intense taste such as portobello, fresh porcini, or oyster mushrooms.
For the liquids you can use water, chicken stock or vegetable stock.
Milk can also be replaced by water or broth.
Parmesan cheese. The closest alternative is grated Grana Padano. Pecorino Romano or Cheddar may also work.
Storage - Reheating
The Italians have a saying: the risotto doesn't wait for you, you wait for the risotto. This means that you should serve the risotto right away. The next day the consistency will not be the same and there is nothing you can do to fix that.
However, if you have any leftovers you can store it in an airtight container and keep it in the fridge for up to 2 days.
The only "acceptable" way I have found to reheat risotto is on the microwaves. Any other method that involves stirring will break the rice and will make it mushy.
Food pairings
The best dishes to pair mushroom risotto is chicken or beef dishes, green, refreshing salads and bread. Some suggestions are:
FAQ
The best substitute for dry white wine is chicken stock or vegetable broth. You can also use water if you don't have anything else.
The type of rice used and the cooking technique. Choose a short-grain risotto rice like Carnaroli or Arborio with plenty of starch.
As for the cooking technique, add the liquid in small doses stirring vigorously. Wait for the rice to absorb the liquid before adding the nest dose.
Many recipes use cream to make risotto thicker. However, cream is not necessary for many risotto recipes, and can be replaced by milk or chicken broth.
Adding cold butter at the end of the cooking process makes the risotto creamier and more rich. This step is called mantecatura in Italian.
Freezing risotto is not recommended because the texture of the rice will be grainy and the creaminess will be completely lost.
Recipe
Best creamy mushroom risotto recipe without wine
Ingredients
For the porcini:
- 0.7 oz (20 grams) dried porcini mushrooms (a little more than ½ cup)
- 1 cup hot water (250 grams)
For the risotto:
- 2 tablespoons (26 grams) olive oil
- 1.65 pounds (750 grams) fresh mushrooms, chopped
- 2 cups (380 grams) risotto rice, such as arborio, carnaroli
- 1 onion, finely chopped (or grated)
- 1 garlic clove, minced
- ¼ teaspoon dried thyme (optional)
- 4 cups (1000 grams) boiling water or chicken broth-stock – you may not need it all
- 1 cup (250 grams) warm milk
- 1 cup (75 grams) grated parmesan cheese
- 1 tablespoon cold butter (optional)
- salt and freshly grated black pepper
Instructions
- Prepare the porcini: Rinse them under running water, then transfer them to a small bowl, add the 1 cup of hot water and let them soak for 15-20 minutes.
- Saute the fresh mushrooms: Place a large skillet or deep, wide saucepan over high heat. When the pan is hot, add the olive oil and the mushrooms and sauté stirring frequently with a wooden spatula until the mushrooms are browned and fragrant (about 10 minutes).
- Toast the rice and the onion: Reduce heat to medium-high and add the rice and the chopped onion. Cook stirring frequently until the onion is translucent and soft (about 5 minutes).Add the garlic and cook for 1 more minute.
- Add the soaked porcini with their water and the dried thyme and stir with a wooden spatula to deglaze the pan. Reduce the heat to a gentle simmer and cook until almost all of the water is absorbed by the rice.
- Add the hot water/stock: Start adding the hot liquid in small doses (using a soup ladle is perfect for this job), waiting for each dose to be absorbed by the rice before adding the next one. This will take about 15-20 minutes.
- Add the Parmesan and milk: When you have about 1 cup of water or broth left, add the milk, the grated parmesan cheese, the salt and the pepper. Stir to combine, taste and adjust the salt and the black pepper. Continue cooking until the risotto is creamy and the rice is cooked but still al dente (taste it every now and then to determine when it's ready). You may need to add some more hot water.One minute before you think the risotto is going to be ready, take it off the stovetop. Add the butter (if using) and gently stir. Serve immediately.
Notes
- I suggest breaking the large chunks of dried porcini into smaller ones for better distribution throughout the dish.
- While you sauté the fresh mushrooms, at some point they will start to water out. Continue cooking until all of their juices evaporate. After that point, cook them some more, stirring frequently, until they start to smell awesome.
- I usually have a little more than half a cup of stock left.
Tasos
Hey Makos, I have made this twice, one with dried porcini and one without. I have to say that the porcini make a difference. Very creamy, even without cream or butter.
Makos
Hi Tasos, I'm very happy you liked it.
Yes, the porcini make all the difference!