After the Christmas and New Year’s holidays in Greece, many are looking for meat free options. This mushroom risotto recipe is easy, nutricious and tasty- the perfect combination for empty bellies.

Recipe Mushroom Risotto

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy
Servings: 4

Ingredients

For the risotto:

  • 1 ½ cups rice (arborio, carnaroli, or vialone nano)
  • 6-7 cups chicken stock (hot)
  • 4 tbsp olive oil
  • 1 slice bacon (finely chopped, optional)
  • 500g mushrooms
  • 1 garlic clove
  • 1 onion (finely chopped)
  • ½ leek (finely chopped, optional)
  • ¼ cup dry white wine
  • 2-3 tbsp cognac
  • Salt
  • 2 tbsp butter
  • 2 tbsp chopped chives (optional)
  • 4 tbsp grated Parmesan cheese
  • Parmesan shavings
  • Freshly ground pepper

Instructions

  1. Prepare the mushrooms:
    • Clean the mushrooms with a damp cloth. Remove stems and skin if necessary. Slice the mushrooms.
  2. Prepare the stock:
    • Keep the stock warm in a pot over low heat.
  3. Cook the mushrooms:
    • Heat 2 tablespoons of olive oil in a deep, non-stick pan. Sauté the mushrooms with the garlic over high heat for 3-4 minutes. Remove and set aside in a bowl.
  4. Sauté the base:
    • In the same pan, add the remaining olive oil, onion, bacon, and leek (if using). Sauté for 2 minutes, then add the rice. Stir and sauté for another 2 minutes until the rice is well coated and translucent.
  5. Deglaze:
    • Add the white wine and cognac. Let the alcohol evaporate completely.
  6. Cook the risotto:
    • Add one ladle of hot stock to the rice. Stir and allow it to be fully absorbed before adding the next ladle.
    • Continue adding stock ½ cup at a time, stirring frequently. Wait for each addition to be absorbed before adding more.
    • This process takes about 20-25 minutes, resulting in creamy risotto with a slightly firm, al dente texture.
  7. Finish the dish:
    • Season with salt and pepper. Add the cooked mushrooms (with their juices), butter, and grated Parmesan. Mix well until creamy. Garnish with chives and Parmesan shavings.

Tips for the Best Mushroom Risotto:

  • The risotto will continue to cook for 2-3 minutes after being removed from the heat due to residual heat in the pan. Avoid overcooking.
  • Serve on warm plates for the best experience. Tap the plate gently from below to spread the risotto evenly and stop the cooking process. Top with plenty of freshly ground pepper!

Enjoy your creamy mushroom risotto!

Source: Argiro Barbarigou