UMAMI MUSHROOM RISOTTO

Umami Mushroom Risotto image

Provided by Food Network Kitchen

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound sliced white mushrooms
1 cup finely chopped onion
3 to 4 cups low-sodium chicken broth
2 cloves garlic, minced
2 cups arborio rice
1/2 cup white wine
1 tablespoon Copycat Umami Seasoning, recipe follows
1/2 cup freshly grated Parmesan, plus extra for serving
Kosher salt
2 1/2 teaspoons porcini powder
2 teaspoons white mushroom powder
2 teaspoons onion powder
1 teaspoon crushed red chile flakes
1 teaspoon mustard powder
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a large saucepan over medium-low heat. Add the mushrooms and onions and cook, stirring occasionally, until tender and the mushrooms have cooked down, about 15 minutes.
Meanwhile, mix the broth with 4 cups water in a large pot or pitcher and reserve. This will be your cooking liquid.
Stir the garlic into the saucepan with the mushrooms and cook until aromatic, about 30 seconds. Add the rice and cook, stirring, until slightly translucent, 1 to 2 minutes. Add the wine and stir until all the liquid is absorbed, about 1 minute.
Stir in the Copycat Umami Seasoning and 1/2 cup of the reserved broth mixture, then cook, stirring continuously, until the liquid has been absorbed. Add another 1/2 cup broth and continue to cook, stirring, until the liquid has been absorbed. Continue to cook, stirring and adding broth in this manner, until the rice is tender, about 20 minutes. Remove from the heat and stir in the grated Parmesan, then season with salt. (If all the liquid has been absorbed and the risotto is stiff, stir in 1/2 cup more broth. You want your risotto to be creamy but not soupy.)
Serve with freshly grated Parmesan.
Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.