Item: Creamy mushroom risotto without cream: a shallow casserole recipe
Grandma's Notebook · Cozy Evenings Around the Pot
Golden mushrooms, rice that remains tender, and the aroma of Parmesan: this creamy mushroom risotto without cream warms up an autumn evening with a few simple ingredients.
Its creamy texture comes from the rice, the broth added gradually, and the final binding with butter and cheese. The mushrooms are kept separate while the rice cooks to preserve their sautéed flavor. Here's a recipe for four people, with guidelines for serving a creamy risotto, rather than a dense, mushy rice.
Allow approximately 50 minutes in total, including 15 minutes of preparation and 35 minutes of cooking. The rice alone typically takes 18 to 22 minutes to cook; the mushrooms and aromatic base are prepared beforehand.
A fairly wide container allows you to brown the mushrooms without crowding them, and then easily mix in the rice. Vanilla White shallow casserole by Mamie Cocottes, of 30 cm and 3.8 liters, offers this low and open format for the four portions of this recipe.
Cast iron retains heat: start over medium heat, then adjust to achieve a gentle simmer. Risotto is prepared exposed, To monitor the absorption of the broth, keep a wooden or silicone spatula and a small pan of hot broth next to the pot; this makes the preparation smoother.
Choose a risotto rice, such as Arborio or Carnaroli. Regular long-grain rice will not give the same texture, and pre-cooked rice is not suitable for this method.
The gesture to remember: Do not rinse the rice. Its starch contributes to the creamy texture. Have enough broth on hand, but don't feel compelled to use it all: taste the grain and check the consistency before adding another ladleful.
Clean the mushrooms with a damp cloth or rinse them quickly if necessary, then dry them thoroughly. Cut them into fairly thick slices.Peel and finely chop the onion, mince the garlic, grate the parmesan cheese and prepare the parsley.
Heat the vegetable stock in a small saucepan. Keep it warm throughout the preparation, over low heat, without letting it reduce significantly.
Gradually heat the casserole dish over medium heat with the oil and 20g of butter. Brown the mushrooms in two batches, about 3 to 4 minutes each. Let them color before turning them over and set them aside in a bowl.
If the mushrooms release a lot of water, wait for it to evaporate before setting them aside. Layering them in a dish without completely covering the bottom helps maintain a sautéed mushroom flavor.
In the same pot, sauté the onion over medium heat for about 3 minutes. Add the garlic during the last minute. Pour in the unrinsed rice and stir for 2 minutes to coat the grains; their edges will become slightly translucent.
Add the 100 ml of white wine and let the liquid be almost absorbed, about 1 minute. For a version without wine, use the same amount of stock at this stage.
Pour in a first ladleful of hot broth. Maintain a gentle simmer and stir regularly, without crushing the grains. Add another ladleful when the previous one is almost absorbed, always leaving a little liquid around the rice.
Allow approximately 18 to 22 minutes from the first ladleful. Start tasting around 16 minutes: the grain should be tender on the outside, with a slight resistance in the center, and no hard core. Adjust the cooking time according to the type of rice used. You may not need all of the broth.
When the rice is cooked, keep it slightly looser than you would like it to be on the plate. Remove the pan from the heat. Stir in the remaining 20g of butter, the Parmesan cheese, and most of the mushrooms. Mix gently, then let it rest for about 2 minutes.
Add a small ladleful of hot stock if the risotto becomes too thick. Taste, and add pepper and salt only if necessary. Scatter the reserved mushrooms and parsley on top. Serve immediately: the rice will continue to absorb the liquid while you wait.
The creaminess develops during cooking. The rice releases starch, and then the butter and Parmesan cheese create a smooth consistency off the heat. Adding cream at the end won't fix undercooked rice.
| What you observe | The right move |
|---|---|
| The rice is hard even though the pot seems dry | Add hot broth and continue gently. Check the grain by tasting, without suddenly increasing the heat. |
| The risotto forms a solid block after resting. | Loosen it with a small ladleful of hot broth just before serving. The rice will continue to absorb liquid off the heat. |
| The rice is swimming in plenty of broth | Wait for the liquid to be absorbed before adding more. At the end of cooking, simmer briefly while stirring, then taste to avoid overcooking. |
| The mushrooms remain pale. | Dry them well and brown them in small batches before preparing the rice. |
| The risotto is becoming too salty. | Use a lightly salted stock and wait until the Parmesan cheese is added before adjusting the seasoning. |
The right move: Stir regularly to distribute the heat and prevent the rice from sticking, but there's no need to beat the mixture constantly. Also, keep a little hot broth on hand until serving: a spoonful or two can make all the difference between a tender risotto and one that's too dense.
With dried porcini mushrooms: Add 15g of rehydrated porcini mushrooms according to the package instructions. Carefully strain their soaking water to remove any soil particles, then stir some of it into the stock and heat through. Button mushrooms remain the base of the recipe.
With butternut squash: Add approximately 220g of small cubes that have been previously roasted or cooked until tender. Incorporate them at the end to help them retain their shape. Allow extra cooking time for them beyond the 50 minutes indicated.
For a vegetarian version: The broth is already vegetable-based. Replace traditional Parmesan with a hard cheese made with rennet suitable for your diet; check the label. Serve this meatless dish with a salad of lamb's lettuce or arugula.
For its texture, risotto is best served immediately. You can prepare the ingredients in advance and brown the mushrooms, then keep them chilled until you're ready to cook the rice. Make sure your guests are ready to eat before the final cooking stage.
If there is any risotto left over, divide it into small portions in shallow containers and cool it quickly, ideally within an hour, then refrigerate it at a maximum temperature of 4°C (39°F). Consume it within 24 hours. Reheat it only once, with a little stock, until it is piping hot throughout. Its texture will be firmer than that of freshly prepared risotto.
Arborio and Carnaroli are well-suited to this gradual cooking method. Their starch helps to form the bond. Do not rinse them and start tasting them before the end of the suggested cooking time, as different brands and varieties cook differently.
No, this recipe does not contain any. The texture comes from the starch in the rice, the broth added gradually, and the binding with butter and Parmesan cheese, done off the heat.
Yes. Replace the 100 ml of wine with 100 ml of stock at the stage where the rice has just turned pearly, then continue adding the stock ladle by ladle.
Not for this method. Cooking uncovered allows you to monitor the liquid level and stir regularly. Keep the lid on for other recipes you'll prepare in the pot.
A large pan is perfect for both browning mushrooms and preparing this risotto for four. If you enjoy varying your meals between rice, vegetables, and saucy dishes, this size can become a regular feature in your kitchen.
With a 30cm diameter, a 3.8-liter capacity, and a low profile for mixing the four portions of this recipe, the Vanilla White color complements light-colored tables and seasonal meals.
View the Vanilla White shallow casserole
A 24cm round casserole dish, a 30cm stockpot, a saucepan, and four other pieces to handle everything from quick dinners to elaborate weekend recipes. A great option to consider if you want to equip yourself with a variety of cookware in matching colors.
Discover the 7-piece setChoose your size based on the quantities you usually cook. Dimensions, available colors, and availability are indicated on each product page.
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