TERRANE MUSHROOM SEA SALT RISOTTO
PREP TIME
15 Minutes
COOK TIME
25 - 30 Minutes
SERVES
4 as a main (or 6 as a side)
LEVEL
Intermediate
ABOUT THE RECIPE
Tips for Best Results
Rice Quality: Use authentic Arborio for the best creaminess. Terrane blend complements its mild flavor.
Variations: Add sautéed spinach or peas for color, or top with a poached egg for brunch. Pair with Quartet peppercorns for extra layered spice.
Storage: Leftovers store airtight in fridge up to 3 days. Reheat gently on stovetop with a splash of broth to restore creaminess.
INGREDIENTS
1 ½ cups Arborio or Carnaroli rice (short-grain for creaminess)
4–5 cups warm vegetable or chicken broth (low-sodium preferred)
8 oz mixed fresh mushrooms (cremini, shiitake, oyster—sliced; or use dried porcini rehydrated in broth)
1 small onion or shallot, finely chopped
2 garlic cloves, minced
3 Tbsp unsalted butter (divided)
2 Tbsp olive oil
½ cup dry white wine (optional, for deglazing)
1 ½–2 tsp Terrane mushroom sea salt blend (divided)
½ cup grated Parmesan cheese (plus extra for serving)
Fresh parsley or thyme, chopped (for garnish)
Freshly ground black pepper (to taste, optional)
PREPARATION
Prepare the Broth and Mushrooms:
In a medium saucepan, heat the broth over low heat and keep it warm (this helps the rice absorb liquid evenly). If using dried mushrooms, add them to the broth during heating to rehydrate and infuse flavor (strain out before using). In a separate skillet, heat 1 Tbsp olive oil over medium-high. Sauté sliced fresh mushrooms for 5–7 minutes until browned and moisture evaporates. Season with ½ tsp Terrane mushroom sea salt blend. Remove from heat and set aside—the blend's earthy mushroom notes will deepen the umami.
Sauté the Aromatics: In a large, wide pot or deep skillet, heat 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Add chopped onion/shallot and sauté 3–4 minutes until soft and translucent. Add minced garlic and cook 1 minute more until fragrant (avoid browning).
Toast the Rice: Add the Arborio rice to the pot. Stir constantly for 1–2 minutes until the grains are coated and lightly toasted (edges translucent, nutty aroma). This step is key for creamy texture.
Deglaze and Simmer: Pour in the white wine (if using) and stir until mostly absorbed (1–2 minutes). Begin adding warm broth ½ cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more—this takes 18–22 minutes total. The rice should be creamy but al dente. After about 15 minutes, stir in the sautéed mushrooms and ¾ tsp Terrane salt—the blend adds layered mushroom depth and subtle heat.
Finish the Risotto: Once rice is cooked, remove from heat. Stir in remaining 2 Tbsp butter and Parmesan cheese until melted and creamy. Taste and add the remaining ¼–½ tsp Terrane salt for final umami boost. The consistency should be loose and velvety (add a splash more broth if too thick).
Serve: Divide into bowls. Garnish with chopped parsley or thyme, a light extra pinch of Terrane and a few grinds of black pepper. Serve immediately while hot and creamy.