📝 About This Recipe
This creamy, golden risotto is the perfect way to introduce little ones to the earthy, umami wonders of mushrooms. Inspired by the classic Italian 'Risotto ai Funghi,' this version is crafted with a milder flavor profile and a velvety texture that kids find irresistible. It’s a comforting, nutrient-dense bowl that turns a simple grain into a magical culinary adventure.
🥗 Ingredients
The Base
- 1.5 cups Arborio Rice (do not rinse to keep the starch)
- 3 tablespoons Unsalted Butter (divided into two portions)
- 1 tablespoon Olive Oil (extra virgin)
- 1 Shallot (very finely minced so it 'disappears')
- 1 clove Garlic (minced or pressed)
The Magic Forest Mix
- 8 ounces Cremini Mushrooms (finely diced for easier chewing)
- 5 cups Low-Sodium Chicken or Vegetable Broth (kept warm in a saucepan)
- 1/2 cup Frozen Peas (optional for a pop of color)
The Creamy Finish
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Mascarpone or Cream Cheese (for extra kid-friendly creaminess)
- 1 teaspoon Fresh Parsley (very finely chopped)
- 1/2 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Pour your broth into a medium saucepan and bring it to a gentle simmer over low heat. Keeping the broth warm is the secret to a creamy risotto.
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2
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat.
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3
Add the finely diced mushrooms to the pot. Sauté them for about 5-7 minutes until they are golden brown and their liquid has evaporated. Remove half of the mushrooms and set aside for topping later.
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4
Add the minced shallots to the remaining mushrooms in the pot. Cook for 2-3 minutes until soft and translucent, ensuring they don't brown.
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5
Stir in the garlic and cook for just 30 seconds until fragrant.
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6
Add the Arborio rice to the pot. Stir constantly for 2 minutes to 'toast' the grains. The edges should look slightly translucent while the center remains white.
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7
Lower the heat to medium-low. Add your first ladle of warm broth (about 1/2 cup) to the rice.
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8
Stir gently and frequently. Wait until the liquid is almost completely absorbed before adding the next ladle of broth.
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9
Continue this process—adding broth and stirring—for about 18-22 minutes. The stirring releases the rice starch, creating that signature creamy sauce.
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10
When you have about one ladle of broth left, stir in the frozen peas if using. They will cook perfectly in the residual heat.
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11
Taste the rice. It should be tender but with a tiny bit of 'bite' (al dente). If it's too crunchy, add a splash more broth or warm water.
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12
Remove the pot from the heat. This is the 'mantecatura' stage. Stir in the remaining butter, the Parmesan cheese, and the mascarpone.
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13
Cover the pot and let it sit for 2 minutes. This allows the flavors to meld and the texture to become perfectly velvety.
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14
Give it one final stir. If it’s too thick, add a tablespoon of warm broth to loosen it up. Season with a pinch of salt if needed.
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15
Spoon into warm bowls and top with the reserved golden mushrooms and a tiny sprinkle of parsley.
💡 Chef's Tips
Always use warm broth; adding cold liquid shocks the rice and stops the cooking process. Don't over-stir; while stirring is important, doing it too vigorously can make the rice gummy instead of creamy. Dicing the mushrooms very small helps picky eaters accept the texture more easily. If you don't have shallots, use the white part of a leek for an even milder, sweeter flavor that kids love. Avoid using pre-grated cheese from a can; freshly grated Parmesan melts much smoother into the sauce.
🍽️ Serving Suggestions
Serve with a side of roasted 'tree' broccoli florets for extra greens. Pair with a glass of apple juice diluted with sparkling water for a 'fancy' dinner feel. Accompany with a small piece of crusty garlic bread for dipping into the creamy rice. A side of sliced pears or apples provides a sweet, crisp contrast to the savory risotto.