When it comes to 5-star rewards for facing cooking fears, it doesn’t get much better (or more delicious) than Mushroom Risotto.
Mushroom risotto tastes decadently creamy with nutty notes from Parmesan, a floral hint of saffron, and the salty bacon and earthy mushrooms round out the umami factor.
But after a number of risotto missteps by contestants – such as a savoury strawberry risotto in season one and a number of other risottos that failed dismally – I dubbed risotto the show’s “death dish”. It was a name that stuck, as it claimed a number of promising cooks both on MasterChef and My Kitchen Rules.
Substitution Tip
Two other kinds of rice you can swap for arborio are Carnaroli (what Ben’s Italian Nonna loves) and Vialone Nano. DO NOT swap long grain rice or a rice such as basmati or Jasmine. Their starch content and the size of the grains will not yield risotto that has a creamy consistency as short-grain rice.
For a healthy mushroom risotto, use brown arborio rice. Note that you will need to extend the cook time to 40 to 50 minutes, because brown rice takes longer than white. If you run out of chicken stock, add water so that the risotto doesn’t become too salty. Great source of fiber!
- Mushrooms. The hearty base of our risotto. Most of the time, I use baby bella (cremini) mushrooms which are easy to find. (Mushroom lovers with enjoy this Mushroom Pasta as well!)
Dietary Note
To make this a vegetarian mushroom risotto, omit the bacon and use an additional tablespoon butter instead.
Serve mushroom risotto with Pinot Noir, Nebbiolo, Pinot Gris, or Chardonnay.
- To Store. Refrigerate risotto in an airtight storage container for up to 4 days in the fridge.
- To Reheat. Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave, adding additional water or stock as needed to thin it.
- To Freeze. Freeze risotto in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
The Death Dish | MasterChef Australia | MasterChef World
FAQ
What’s the big deal about risotto?
Why is risotto so difficult?
Why is risotto made the way it is?
Is risotto a peasant dish?
Why is risotto so popular?
Combined with the influx of spices from the East, it accelerated risotto’s popularity throughout the region. Milan was ruled by Spain, and it is in that era Spanish saffron accounts for another famous rice preparation — paella. That is another story, however.
Is risotto gluten free?
Risotto is a northern Italian rice dish which is cooked with broth until creamy. Rice is hundred percent gluten free, but risotto can’t always be gluten free. Risotto is cooked in broth. Broth can contain traces of gluten, often in the form of yeast extract. If a product is labelled gluten free and still contains yeast extract, it means all of the gluten has been removed, it is considered safe. Risotto can be gluten free in two ways, if it is made at home properly checking all the ingredients, being sure of none of the ingredients contain gluten. If ordered in a restaurant, double check with the chef to make sure it contain no gluten.
When was risotto invented?
Up until the 18th century risotto included boiled rice as an ingredient. The recipe version that most resembles what we eat in the 21st century was first published in 1829.
Why is risotto rice chalky?
Chalky rice breaks more easily when milling, and it changes the bite of the kernel. For risotto rice though, this property is actually desirable and arborio rice has a decent amount of chalkiness. It gives that distinct bite. What really causes chalkiness and how it really works, is still not fully understood.