Mushroom Risotto Picnic

Risotto is a yummy rice dish and this recipe is made with mushrooms super tasty and absolutely yummy on a picnic. Here is the delicious recipe.

• 5-7 cups (1.25-1.75 liters) hot chicken or vegetable broth (low-sodium is recommended)
• 2-3 tablespoons olive oil, divided
• 1 pound (450g) mixed fresh mushrooms (such as cremini, shiitake, oyster, or a combination), cleaned, trimmed, and sliced or torn into bite-sized pieces
• 1 medium yellow onion or 1-2 large shallots, finely chopped
• 2-4 cloves garlic, minced (adjust to your preference)
• 1 tablespoon fresh thyme leaves, chopped (plus more for garnish, optional)
• 1.5 cups (about 300g) Arborio or Carnaroli rice
• ½ – ⅔ cup (120-160ml) dry white wine (like Pinot Grigio or Sauvignon Blanc), brandy, or vermouth
• ¼ – ½ cup (25-50g) freshly grated Parmesan cheese (plus more for serving)
• 1-2 tablespoons unsalted butter (optional, for extra richness)
• Salt and freshly ground black pepper to taste
• Fresh parsley or chives, chopped, for garnish (optional)

Prepare the Broth: In a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low and keep it at a very low simmer while you prepare the risotto. This ensures it’s always hot when you add it to the rice. Optional: For extra mushroom flavor, you can simmer discarded mushroom stems with the broth for 30 minutes, then strain.

1. Sauté the Mushrooms:
   • Heat 1-2 tablespoons of olive oil (and optionally 1 tablespoon of butter) in a large, wide, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Add the mushrooms (in batches if necessary to avoid overcrowding) and cook, stirring only occasionally, until they release their liquid, the liquid evaporates, and the mushrooms are browned and tender (about 5-8 minutes).
   • Season the cooked mushrooms with a pinch of salt and pepper. Remove the mushrooms from the pan and set them aside on a plate.
2. Sauté Aromatics and Toast Rice:
   • Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil (and optionally 1 tablespoon of butter) to the same pot.
   • Add the chopped onion or shallot and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.
   • Stir in the minced garlic and fresh thyme. Cook for another minute until fragrant.
   • Add the Arborio rice to the pot. Stir well to coat the rice grains in the oil and aromatics. Cook, stirring constantly, for 1-2 minutes until the edges of the rice grains become translucent but the center remains opaque. This is called “toasting” the rice and helps develop its flavor.
3. Deglaze with Wine:
   • Pour the dry white wine (or brandy/vermouth) into the pot with the rice.
   • Stir constantly, scraping up any browned bits from the bottom of the pan, until the wine is almost completely absorbed by the rice (1-3 minutes). The alcohol will cook off, leaving behind its flavor.
4. Gradually Add Broth:
   • Add about ½ to ¾ cup of the hot simmering broth to the rice.
   • Stir constantly, allowing the rice to absorb the liquid. Don’t add more broth until the previous addition is almost completely absorbed.
   • Continue this process, adding broth a ladleful at a time and stirring frequently, until the rice is creamy and al dente. This process typically takes about 20-30 minutes. You may not use all the broth, or you might need a little more depending on your heat and pot. The risotto should have a creamy, “soupy” consistency, not dry or stiff.
5. Finish the Risotto:
   • When the rice is al dente, remove the pan from the heat.
   • Stir in the sautéed mushrooms (reserve a few for garnish if desired).
   • Add the grated Parmesan cheese and the remaining 1-2 tablespoons of unsalted butter (if using). Stir vigorously until the cheese and butter are melted and incorporated, creating a rich, creamy texture.
   • Taste and adjust seasoning with salt and freshly ground black pepper as needed. Risotto needs a good amount of salt to bring out its flavor.
6. Serve:
   • Serve the mushroom risotto immediately in warm bowls.
   • Garnish with additional grated Parmesan cheese, fresh chopped parsley, or chives.
   • Picnic ready!

Super yummy cozy picnic dish!