Martha Stewart Mushroom Risotto Leave a Comment on I Tried Martha Stewart’s Mushroom Risotto, and I Stirred Until I Remembered Too Much
It starts with broth. Warming slowly. Quietly. You don’t think much of it until it steams the window over the sink—the same one that still has that chip in the corner from the day Mae slammed it shut too hard.
I don’t know why I chose risotto. Maybe because I had the rice. Maybe because I needed to keep my hands busy for exactly twenty-five minutes. Martha says it’s easy. She’s right. But that doesn’t mean it’s light.
Martha’s version is proper. Six cups of low-sodium broth. Shallots diced small. Cremini mushrooms quartered like they’re waiting for ceremony.
You sauté. You stir. You add broth one ladle at a time.
She doesn’t rush it. She never does.
There’s wine. Butter. Parmesan. Herbs at the end like a soft landing. It’s structured. Precise. And somehow, still comforting.
What I Did Differently
Used vegetable broth. Didn’t have chicken. Didn’t want it.
Didn’t measure the mushrooms exactly. Added more. Always do. Forgot to warm the broth at first. Realized when the rice stalled.
Used wine I opened two nights ago. Still sharp enough.
The Way It Happened in My Kitchen
The shallots browned too fast. I turned down the heat, too late. The mushrooms soaked it all up like they were hiding from something.
Mae texted. Just a photo of the sky. No words. I stirred.
The first ladle of broth disappeared too fast. The second, slower. By the third, I was remembering her first apartment. The one with no heat and that broken stove where I tried to make this same thing with too little rice and too much hope.
The risotto thickened. The memory didn’t.
A Few Things I Learned While I Stirred
You can’t rush it. You can’t stop halfway. If you don’t watch closely, it sticks. If you overthink it, it turns to mush.
What I Did With the Extras
Put them in the fridge. Mae said she might come by tomorrow. I left the good spoon out, just in case.
Would I Make It Again?
Yes. On a night when I need to stir something that won’t talk back.
That’s As Much As I Remember
It was warm. Heavy. And quiet when it was done.
This felt like a cousin to that late-night mushroom pasta I never wrote down properly.
I Tried Martha Stewart’s Mushroom Risotto, and I Stirred Until I Remembered Too Much
FAQs
Can I Use Any Rice?
no. arborio or carnaroli only. the others won’t give in the same way.
Can I Skip The Wine?
yes. it’ll still work. but it won’t sting the same.
What Kind Of Mushrooms Are Best?
cremini, button, shiitake. use what you have. just cut them honest.
Can I Reheat This?
you can. add broth. stir. but it won’t be the same.
Is It Supposed To Be Runny Or Thick?
both. it should move when you tilt the spoon. but not spill.
Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:320 kcal Best Season:Suitable throughout the year
Description
Slow, heavy, and just soft enough to say what you won’t—this risotto doesn’t fix anything, but it fills the space where something used to be.
