The crisp autumn North Bay chill in the air meant we had to make this Cozy Mushroom Risotto Recipe with an Easy Wine Pairing to kick off the week of simple fall comfort food. This is the perfect creamy risotto to cozy up on cold autumn evenings with your favorite glass of red wine. Scroll down to see how we make it and get my list of favorite wine pairings to elevate this easy weeknight dinner.
Seasonal Swaps for a Cozy and Comforting Risotto
The base ratio of risotto that I've found works for about 4 servings is 1 cup of risotto rice and 4 to 5 cups of hot stock. Beyond that, there are a myriad of customizations. In winter, I love making a seafood risotto featuring Bay Area Dungeness Crab. In spring, I love this version of spring vegetables with fava beans, asparagus, and greens. Spring vegetable risottos are so easy and versatile. In summer, I love a light risotto version with caramelized zucchini garnished with garden grown cherry tomatoes. And in winter, this mushroom version is on repeat or topped with braised short ribs. A truffle risotto is also a good option for truffle season. A creamy arborio risotto is always a good choice for cool, crisp evenings. It's creamy texture absorbs whatever flavors we're adding to it.
Ingredients for This Mushroom Risotto
A few classic and simple ingredients go into this creamy mushroom risotto. First, we'll use a variety of earthy mushrooms that include a mix of wild mushrooms like shiitake mushrooms, cremini mushrooms, trumpet mushrooms, and oyster mushrooms. They create such good umami flavor. Herbs like fresh thyme help add to the earthy flavors of the mushrooms in this classic risotto. Our aromatics include garlic and shallots with a touch of garleeks from our favorite local farm stand. Leeks are a great substitute if you don't have garleeks. We'll craft a stock from rehydrated mushrooms and beef stock to help add flavor to our rice as we cook it. Vegetable broth or stock will also work here if you want to keep this vegetarian.
How to Make this Cozy Mushroom Risotto
This creamy arborio rice risotto with mushrooms is ready in about an hour. Here's how we make it:
- Bring two cups of water to boil. Add the dried mushrooms and allow them to steep and rehydrate, about 10 minutes. Once ready, use a slotted spoon to scoop out the mushrooms and place in a small bowl to slice alongside the fresh mushrooms, leaving the broth. Add in the remaining 3 cups of stock and bring to a low simmer.
- Heat 3 tablespoons olive oil over medium heat in a 4-quart Dutch oven or heavy bottom pot. Add the shallots and leeks and cook until softened, about 3 to 5 minutes. Add the sliced mushrooms, including the porcini mushrooms, along with the sea salt and ground black pepper, and cook until browned and most of the liquid has evaporated, about 7 minutes. Add the chopped fresh thyme and stir to combine.
- Add the garlic and stir for one minute until fragrant. If using the crushed red pepper flakes, add them here and stir. Using a slotted spoon, remove the sautéed mushrooms to a medium mixing bowl and set aside while you work on the risotto.
- To the same pot, add the remaining 3 tablespoons olive oil and add the risotto rice. Stir to coat and lightly toast the rice. Using a ladle, add a ladle of stock at a time, continuously stirring the risotto until most of the liquid is absorbed before adding the next ladle of stock. This process of pouring the stock and stirring the rice will take approximately 30 to 35 minutes until the rice is tender, al dente, and creamy.
- Remove from heat and stir in the parmesan cheese. Add half of the mushroom mixture, reserving the other half for topping the risotto, and stir to combine. Taste and adjust seasoning with a pinch of salt, if desired. Spoon into bowls and serve.
Wine Pairing Recommendations for this Mushroom Risotto
I've loved finding the best wine to pair with one of my favorite risotto recipes. I'm also partial to reds for many dishes. For this dish's richness, I love either Pinot Noir or St. Laurent. With the mushroom risotto's earthy depth and rich flavors, medium-bodied red wines help to enhance, rather than overwhelm, the dish and its delicious flavors.
Pinot Noir is a natural choice. It offers a bright acidity, silky tannins, and delicious red fruit notes that complement the savory flavors of the mushrooms. The underlying earthy and forest floor notes also mimic the dish's woodland charm.
St. Laurent, having the mouthfeel of a pinot noir, also makes an excellent choice with its velvety structure and vibrant, heady purple fruit notes. There is also a gentle spice to this varietal with a refreshing contrast in acidity that cuts through the richness of the dish while highlighting its aromatic complexity. I love this one from Filomena that I purchase at our local wine shop, Outer Space Wines.
Both wine matches offer a good pairing that balances the flavors of the mushrooms, herbs, and cheese and allows them to shine. Wine lovers will appreciate the ways that either of these medium bodied red wines offer elegant, food-friendly options that elevate the cozy mushroom risotto for a refined dining experience.
Cozy Mushroom Risotto Recipe
Equipment
Ingredients
- 6 tablespoons olive oil divided
- 2 tablespoons chopped shallots
- ¼ cup finely chopped garleeks or leeks
- 3 cloves minced garlic
- 2 cups sliced mushrooms a mix of King Trumpets, Cremini, Oyster, and Shiitakes
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup risotto rice
- 1 teaspoon chopped fresh thyme
- ⅛ teaspoon crushed red pepper flakes optional
- 3 cups beef or veggie stock
- 2 cups porcini mushroom broth
- .5 ounce dried porcini mushrooms
- ½ cup grated Parmesan
Instructions
- Bring two cups of water to boil. Add the dried mushrooms and allow them to steep and rehydrate, about 10 minutes. Once ready, use a slotted spoon to scoop out the mushrooms and place in a small bowl to slice alongside the fresh mushrooms, leaving the broth. Add in the remaining 3 cups of stock and bring to a low simmer.
- Heat 3 tablespoons olive oil over medium heat in a 4-quart Dutch oven or heavy bottom pot. Add the shallots and leeks and cook until softened, about 3 to 5 minutes. Add the sliced mushrooms, including the porcini mushrooms, along with the salt and ground black pepper, and cook until browned and most of the liquid has evaporated, about 7 minutes. Add the chopped fresh thyme and stir to combine.
- Add the garlic and stir for one minute until fragrant. If using the crushed red pepper flakes, add them here and stir. Using a slotted spoon, remove the mushroom mixture to a medium mixing bowl and set aside while you work on the risotto.
- To the same pot, add the remaining 3 tablespoons olive oil and add the risotto rice. Stir to coat and lightly toast the rice. Using a ladle, add a ladle of stock at a time, continuously stirring the risotto until most of the liquid is absorbed before adding the next ladle of stock. This process of ladleing stock and stirring the rice will take approximately 30 to 35 minutes until the rice is tender and creamy.
- Remove from heat and stir in the parmesan. Add half of the mushroom mixture, reserving the other half for topping the risotto, and stir to combine. Taste and adjust seasoning with a pinch of salt, if desired. Spoon into bowls and serve. Garnish with chopped fresh herbs like parsley or chives.
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