Mixed mushroom risotto with clear brown sauce

Mushroom risotto with brown and Shimeji mushrooms, adorned with a clear brown sauce, stands as a testament to how a dish can be both sophisticated in appearance and comforting in essence. It serves not only as a gastronomic delight but also as a reminder of the comforting power of good food. Mushroom risotto with brown and Shimeji mushrooms is more than just a meal; it’s a journey through flavors and textures. 

when combined with the earthy, umami-rich flavors of brown and Shimeji mushrooms, this dish transcends its humble origins, becoming a sophisticated and deeply satisfying meal. the finishing touch—a clear, brown sauce artfully drizzled around the risotto.

This sauce is crafted by caramelizing onions and mushrooms to develop a deep, rich flavor base. This drizzle not only surrounds the creamy risotto with a halo of intensified flavor but also adds a touch of artistic flair to the presentation.

Whether you’re looking to impress guests or simply treat yourself to a gourmet dinner at home, this risotto promises to deliver satisfaction and comfort with every spoonful. Dive into the creamy, mushroom-packed goodness and let this classic dish transport you to the heart of Italian cuisine.

Preparation time: 30-35 minutes
Cooking Time: 30 minutes
Serves: 3-4

For the risotto

Ingredients

• Arborio rice 1 cup
• Brown mushrooms (diced) 2 cups
• Shimeji mushrooms, bases trimmed
• Onion, finely chopped 1
• Garlic, minced 3-4
• Vegetable or chicken broth( kept warm) 4 cups 
• Olive oil 2-3 tbsp
• Unsalted butter 2 tbsp
• Parmesan cheese ¼ cup
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Method

• In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the brown and Shimeji mushrooms to the pan. Sauté until the mushrooms are golden and have released their moisture. This not only intensifies their flavor but also adds depth to the dish.
• Pour the Arborio rice into the pan, stirring to coat it with the oil and juices. Cook for about 2 minutes until the edges of the rice become slightly translucent.
• Reduce the heat to medium. Add the warm broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This slow addition and constant stirring are key to achieving the perfect risotto texture.
• Once the rice is al dente and the risotto looks creamy, remove from heat. Stir in the butter and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
• Spoon the risotto into bowls, garnish with freshly chopped parsley, and perhaps an extra sprinkle of Parmesan.

The clear brown sauce

• Onion, finely chopped 1
• Brown mushrooms, finely chopped 1 cup
• Olive oil 2 tbsp
• Unsalted butter 
• Freshly ground black pepper
• Chicken or vegetable stock
• Sprig of thyme or a bay leaf for added flavor

1. Heat the olive oil and butter in a medium saucepan over medium heat. Once the butter is melted, add the chopped onions and mushrooms. Sprinkle with salt and pepper. Cook, stirring occasionally, until the onions and mushrooms are deeply browned and caramelized. This process can take about 15-20 minutes. The key here is to let them cook slowly, developing rich flavors and colors without burning.
2. Once the onions and mushrooms are caramelized, increase the heat to medium-high and add the stock to the pan. If you like, add a sprig of thyme or a bay leaf here for extra flavor. Stir well, scraping the bottom of the pan with a wooden spoon to lift any browned bits. These bits are packed with flavor and are crucial for a robust sauce.
3. Reduce the heat to low and let the sauce simmer gently for about 10 minutes. Set a fine-mesh sieve over a bowl. Pour the sauce through the sieve, pressing on the solids with the back of a spoon to extract as much liquid as possible. The resulting liquid should be clear and smooth.
4. Taste the sauce and adjust the seasonings with more salt and pepper if needed. If the sauce is too thin, you can return it to the heat and simmer it down to reduce it to the desired consistency.
5. Drizzle the sauce around your plated mushroom risotto, or use it as a base on which to spoon the risotto.