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Martha Stewart-Inspired Mushroom Risotto

Close-up of Martha Stewart-Inspired Mushroom Risotto showing its texture
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Creamy, comforting mushroom risotto inspired by Martha Stewart’s classic American home cooking, with earthy cremini mushrooms, sweet shallots, and a finish of Parmesan and butter. The rice turns tender with a gentle bite, and the broth brings a deep savory flavor. It is elegant enough for entertaining yet simple enough for a weeknight dinner.

Ingredients

Scale
  • 4 cups (960ml) low-sodium chicken broth
  • 3 tablespoons (45ml) olive oil
  • 1 pound (450g) cremini mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  • 2 medium shallots (about 2 ounces/60g total), finely chopped
  • 2 medium garlic cloves, minced
  • 1 1/2 cups (300g) Arborio rice
  • 1/2 cup (120ml) dry white grape juice or non-alcoholic apple cider
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • 1/2 cup (50g) finely grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Warm the chicken broth in a medium saucepan over low heat until steaming but not boiling; keep it covered and barely simmering while you cook the risotto. Having hot broth ready is the key to creamy risotto, so do not skip this step.
  2. Heat 2 tablespoons of the olive oil in a large, heavy-bottomed 4-quart (3.8L) saucepan or Dutch oven over medium-high heat until shimmering. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes, then stir and continue cooking 4 to 5 minutes more, until deep golden brown and their liquid has evaporated. Transfer the mushrooms to a bowl and set aside.
  3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the shallots and cook, stirring often, for 2 to 3 minutes, until soft and translucent but not browned. Add the garlic and cook 30 seconds, until fragrant.
  4. Add the Arborio rice and stir constantly for 1 to 2 minutes, until the grains look glossy and the edges turn translucent. Do not let the rice brown; if it starts to color, lower the heat.
  5. Pour in the white grape juice or apple cider and stir until it is almost fully absorbed, about 1 to 2 minutes. The mixture will smell fruity and the liquid will bubble vigorously.
  6. Add 1/2 cup (120ml) of the hot broth and stir gently until nearly absorbed, about 2 minutes. Continue adding the broth 1/2 cup at a time, stirring often and waiting until each addition is almost absorbed before adding the next; this should take 18 to 22 minutes total. The rice is done when it is tender with a slight bite at the center and the mixture is creamy but still loose enough to spread gently on a plate.
  7. Stir in the reserved mushrooms, the kosher salt, and the black pepper, then taste and adjust the seasoning. If the risotto seems stiff, stir in a splash more hot broth to loosen it.
  8. Remove the pot from the heat and vigorously stir in the butter and Parmesan until melted and creamy. Stir in the parsley, then divide among warm bowls and serve immediately with extra Parmesan on the side.

Notes

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat with a splash of chicken broth or water, stirring until creamy again; do not boil or the rice will turn mushy. Risotto is best eaten fresh, but it can be frozen for up to 1 month: cool completely, portion into freezer bags, and thaw overnight in the refrigerator before reheating. For make-ahead entertaining, cook the mushrooms and chop the shallots and parsley up to 1 day ahead and refrigerate them separately.

Nutrition

Keywords: mushroom risotto, Martha Stewart risotto, creamy risotto, cremini mushroom risotto, Italian-American risotto, easy risotto recipe, Parmesan risotto, stovetop risotto, vegetarian dinner, comfort food, entertaining recipe

Find it online: https://marthadishes.com/martha-stewart-mushroom-risotto-recipe/