Trisha Yearwood Mushroom Risotto Recipe

Boy, have I got a savory treat for you today!

Trisha Yearwood’s Mushroom Risotto recipe combines earthy mushrooms with creamy risotto for a comforting meal that’s oh so good!

To make things even better, I recommend using a good quality chicken stock to enhance the richness.

Sautéing the mushrooms until they’re golden brown brings out a deep, savory flavor that’s perfect for risotto.

I love how this recipe incorporates asparagus and peas, adding vibrant color and a fresh taste to each bite.

How to Make Trisha Yearwood Mushroom Risotto Recipe

Ingredients

• 1 lb Mushrooms (sliced)
• 1 cup Arborio Rice
• 4 cups Chicken Stock
• 1 Onion (chopped)
• 2 tbsp Butter
• 1/2 cup Parmesan Cheese (grated)
• 1/4 cup White Wine
• Salt (to taste)
• Pepper (to taste)

Step-by-Step Instructions

Step 1:

Sauté the mushrooms.

In a large pan over medium heat, melt the butter.

Add the sliced mushrooms and cook until softened and golden, about 5-7 minutes.

Step 2:

Add onion to the pan.

Stir in the chopped onion and cook until translucent.

This should take about 3 minutes.

Step 3:

Pour in the rice.

Add the Arborio rice to the pan, stirring well for about 2 minutes until lightly toasted.

Step 4:

Add wine and stock.

Pour in the white wine and cook until evaporated.

Begin adding the chicken stock one ladle at a time, stirring constantly.

Wait until each addition is absorbed before adding the next.

Step 5:

Finish with cheese.

Once the rice is creamy and al dente, stir in the grated Parmesan.

Season with salt and pepper to taste.

Serve immediately.

Tips and Tricks for Making This Recipe

Choose the Right Mushrooms

Different mushrooms can alter the taste and texture of your risotto, so pick a variety you enjoy most, like cremini or shiitake.

Fresh mushrooms add more flavor than canned ones.

Stir Constantly

Stirring the risotto frequently is key to achieving the creamy texture it’s known for, which prevents the rice from sticking to the pan.

Taste as You Go

As you add stock and cheese, make sure to taste the risotto so you can adjust the seasoning.

You want a balanced flavor that suits your taste.

Perfect Your Cheese Timing

Add the cheese at the end to keep it from losing its flavor.

This will ensure your dish is cheesy and delicious without becoming greasy.

Use high-quality Parmesan for the best results.

Consider Presentation

To enhance the presentation, sprinkle a bit of chopped parsley on top before serving.

This adds a pop of color and a fresh touch.

What to Serve with Trisha Yearwood Mushroom Risotto

Garlic Bread

You can never go wrong with a classic side like garlic bread!

The crispy texture and savory garlic flavor pair beautifully with the creamy mushroom risotto.

Warm slices fresh from the oven are always a hit.

Spinach Salad

A fresh spinach salad adds a wonderful contrast to your meal.

Toss in some cherry tomatoes, sliced red onions, and a simple vinaigrette for a refreshing touch.

This salad keeps things light and complements the rich risotto.

Seared Scallops

Seared scallops can add an extra layer of flavor to your dish.

Their subtle sweetness and tender texture work well with the earthiness of the mushrooms.

A touch of lemon juice brightens their flavor even more.

Lemon-Roasted Broccoli

Roasted broccoli with lemon is an unexpected yet delightful pair.

The lemon brings a refreshing twist, which contrasts nicely with the creamy risotto.

It’s easy to prepare and adds a vibrant color to your plate.

Roasted Red Peppers

Consider serving roasted red peppers for a pop of color and flavor.

Their smoky sweetness is an exciting addition that complements the risotto’s creamy texture.

Just slice and roast them until they’re soft and slightly charred!

Variations and Substitutions

You can have some fun with the mushrooms in Trisha Yearwood’s risotto recipe!

Try using a mix of button, cremini, and portobello mushrooms for more depth of flavor.

Feel free to replace chicken broth with vegetable broth to make the dish vegetarian.

For a creamy twist, consider stirring in a bit of Mascarpone cheese at the end.

Alternative Grains

Replace Arborio rice with another short-grain rice like Carnaroli for a texture shift.

Quinoa can be a good gluten-free substitute if you’re open to experimenting.

Flavor Boosters

Adding a splash of white wine can enhance the flavors wonderfully.

Play around with herbs like thyme or rosemary for an aromatic touch.

Vegetable Additions

Include seasonal vegetables like asparagus or peas for color and extra nutrition.

Adding roasted butternut squash can bring a subtle sweetness.

With these variations, you can create a customized risotto experience!

How to Store Leftover Trisha Yearwood Mushroom Risotto

Cool Down Before Storing

It’s important to let your mushroom risotto cool down before storing it.

Leaving it out for about 30 minutes should do the trick.

This helps prevent condensation and keeps the texture just right.

Choosing the Right Container

Using an airtight container maintains the freshness of your risotto.

It prevents unwanted moisture from altering its creamy texture.

Look for a container that fits without much extra space to minimize air exposure.

Refrigerating and Freezing

In the fridge, risotto can last up to three days.

To freeze, portion the risotto into serving sizes and use freezer-safe bags or containers.

This way, you won’t have to thaw more than you need.

Common Mistakes to Avoid

Choosing the Wrong Rice

You might be tempted to grab any rice off the shelf, but Arborio is your best bet for risotto.

Its high starch content is key to achieving that creamy texture you’re after.

Using other types will lead to disappointing, less creamy results, so stick with Arborio or similar varieties.

Skipping the Stock Warming

Always warm your stock before adding it to the risotto.

Cold stock will slow the cooking process and disrupt the creamy consistency.

Heat your stock in a separate pot and keep it at a gentle simmer to make the dish turn out just right.

Adding All the Stock at Once

Resist the urge to dump all that stock in at once.

Add it gradually, letting each addition absorb fully before pouring the next one.

Patience is crucial here, as the risotto develops its creamy nature by slow, careful addition of liquid.