Ingredients
Equipment
Method
Prep Your Ingredients
- Gather and prepare all your ingredients. Slice your mushrooms evenly and dice your garlic.
- For the umami boost, place about 1/4 cup of dried porcini mushrooms in one cup of your heated vegetable stock. Let them soak for about 20 minutes, then strain the liquid back into your main stockpot and finely chop the rehydrated porcini.
Sauté Mushrooms for Deep Flavor
- In a wide, heavy-bottomed pan (like a Dutch oven or 10-12 inch sauté pan), add about 1-2 tablespoons of olive oil over high heat until shimmering vigorously (burner setting 8-9 out of 10). Add your sliced mushrooms and do not add salt yet to prevent water release.
- Sauté until the mushrooms are deeply golden brown, indicating the Maillard reaction has occurred. Once browned, season with salt and pepper, then remove them from the pan and set aside.
Build Your Aromatics
- In the same pan, add another tablespoon of olive oil if needed. Add the sliced leek (white and light green parts only, thoroughly cleaned) and sauté for a few minutes until softened.
- Add the diced garlic and sauté for another minute until fragrant.
Toast the Rice
- Keep the saucepan over medium heat (burner setting 4-6 out of 10 for gentle bubbling). Add the arborio rice and sauté for about 2-3 minutes, stirring constantly until the edges of the grains become translucent and you detect a subtle, nutty aroma.
Deglaze with Wine (and Umami)
- Pour in the dry white wine (or alcohol-free alternative). Stir continuously until almost all the liquid has evaporated.
- If you rehydrated porcini mushrooms, stir in the finely chopped porcini along with your first ladle of stock.
Gradually Add Stock & Stir
- Add one ladle (about 1/2 cup) of your heated, porcini-infused vegetable stock to the rice. Stir slowly and continuously, allowing the rice to absorb most of the liquid before adding the next ladle.
- Season well with salt and black pepper throughout this process, tasting as you go.
Check for Al Dente Doneness
- Continue the process of stirring and adding stock. After about 15 minutes, or when you're close to the end of your stock, taste the rice. It should be al dente – firm to the bite but cooked through, with no raw or hard crunch.
- If still crunchy, continue adding stock ladle by ladle, stirring until the desired creamy, al dente consistency is reached. Taste often.
Final Touches & Peas
- Once the rice is perfectly al dente, grate in the parmesan cheese and stir it through. If the risotto is too thick, add a final splash of hot stock to achieve desired creaminess.
- Stir in the frozen green peas along with your previously sautéed mushrooms and allow everything to cook together for just about a minute, until the peas are warmed through.
Serve with Unique Finish
- Serve immediately in warm bowls with extra grated parmesan cheese, freshly cracked black pepper, and an optional sprinkle of red pepper flakes.
- For the crucial twist, swirl in a generous drizzle of fresh herb-infused olive oil (made with parsley and chives) over each serving for a burst of brightness and an aromatic finish.
Nutrition
Notes
This One-Pot Mushroom Risotto features a deep umami boost from porcini-infused stock and a vibrant finish from fresh herb-infused olive oil. Always use hot stock and add it gradually, stirring constantly, to ensure a creamy, al dente texture. Sauté mushrooms on high heat without salting early for best browning. Leftovers keep for 3-4 days in the fridge; reheat gently on the stovetop with a splash of stock. Nutrition information is estimated based on common ingredients and serving sizes and may vary.