Marsala Wine Mushroom Risotto
April 18, 2024
Category
Recipes
Persons
4
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 10 oz mushrooms, diced (such as cremini or button)
- 1 1/2 cups Arborio rice
- 1/2 cup Marsala wine
- 4 cups chicken broth, warmed
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- 1/4 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese
- For the Marsala wine sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1-2 cloves garlic, minced
- 5 oz mushrooms, sliced
- 1 cup chicken broth
- 1 cup Marsala wine
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Instructions
- In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is well coated with the oil and begins to toast slightly.
- Add diced mushrooms to the skillet. Cook and extra 2 minutes. (I add the mushrooms in this step so that the risotto can get toasted without all the liquid from the mushrooms.)
- Pour in the Marsala wine and cook, stirring continuously, until the wine has been absorbed by the rice.
- Begin adding the warm chicken broth to the rice mixture, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 20-25 minutes.
- Stir in the thyme during the last 5 minutes of cooking. Season the risotto with salt and pepper to taste.
- Once the risotto is cooked to your desired consistency, remove it from the heat. Stir in the heavy cream and grated Pecorino Romano cheese until well combined.
- While the risotto is cooking, make the Marsala wine sauce. In a separate skillet, heat the olive oil and butter over medium heat. Add the finely chopped shallot and minced garlic, and sauté until softened, about 2-3 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their juices and become golden brown, about 5-7 minutes.
- Pour in the Marsala wine and allow it to simmer for a few minutes to deglaze the pan, scraping up any browned bits from the bottom. Then, let the wine reduce slightly before adding the chicken broth.
- Stir in the cornstarch mixture to thicken the sauce, then cook for another minute until the sauce has thickened to your desired consistency.
- Serve the Marsala wine and mushroom risotto hot, topped with the Marsala wine sauce. Optionally, garnish with additional grated Pecorino Romano cheese before serving.
