Buck's Mushroom Risotto

How to Make the BEST MUSHROOM RISOTTO in Your City

Your City: This Mushroom Risotto is creamy, savory, and packed with umami flavor from perfectly browned mushrooms.

What Most People Don’t Know About Making MUSHROOM RISOTTO

• Mushroom overload can backfire: Too many mushrooms can make risotto soupy and ruin the rice texture. Balance is key.
• Brown mushrooms, don’t steam them: If mushrooms crowd the pan, they’ll steam instead of brown. Work in batches for rich flavor.
• Season mushrooms as they cook: Early seasoning draws out moisture, helping them caramelize and concentrate their umami punch.

Ingredients (Serves 4–6)

• 6 cups low-sodium chicken or vegetable broth (kept warm)
• 2 Tbsp olive oil, plus more if needed
• 1–1¼ lb mushrooms (mix of cremini, white, shiitake, or portobello), sliced
• 2 medium shallots, finely chopped
• 1½ cups Arborio rice
• ½ cup dry white wine (like Sauvignon Blanc)
• 3 Tbsp unsalted butter
• ½ cup freshly grated Parmesan cheese
• 2 Tbsp chopped chives (optional)
• Bald Buck Seasoning to taste

Instructions

1. Warm the broth: Keep broth simmering gently in a saucepan to ensure even cooking.
2. Cook mushrooms properly: Heat 1 Tbsp olive oil in a skillet over medium-high. Add half the mushrooms, season lightly with Bald Buck Seasoning, and sauté 5–7 minutes until golden and liquid evaporates. Repeat with remaining mushrooms. Set aside.
3. Sauté shallots and toast rice: In a large saucepan, heat 1 Tbsp olive oil. Add shallots and cook 1 minute. Stir in Arborio rice and cook 1–2 minutes until edges look translucent.
4. Deglaze with wine: Pour in white wine. Stir and let it absorb completely.
5. Add broth slowly: Stir in ½ cup hot broth at a time, letting each addition absorb before adding more. Continue for 18–20 minutes until rice is tender but slightly firm.
6. Finish strong: Stir in cooked mushrooms. Remove pan from heat, add butter and Parmesan, and mix until creamy. Season with Bald Buck Seasoning.
7. Garnish and serve: Top with chives if desired. Serve immediately while hot and creamy.

Enjoy Your Hearty MUSHROOM RISOTTO!