Mushroom Risotto is a delicious autumn first course, typical of Italian cuisine! Rice-based, fresh mushrooms, usually porcini mushrooms, but also champignons or dried mushrooms!
Tasty, creamy, enveloping, with the scent of the woods; today, we give you the classic recipe of the perfect Italian Mushroom Risotto that you can prepare with all types of seasonal mushrooms available! For a fantastic mouth-watering result! Ready in 30 minutes!
It is a quick and easy preparation. First of all, choose excellent rice that keeps cooking, I prefer Arborio rice, but Carnaroli rice is also acceptable, as long as it is of excellent quality. For the dressing, you can use porcini, chanterelles, or mixture mushrooms!
The secret to an excellent mushroom risotto is to blend a part of previously sautéed mushrooms, obtaining a tasty cream! This sauce, poured into the risotto during the cooking phase, together with the vegetable broth, will make your risotto with mushrooms rich in flavor and an incredible creaminess!
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320 gr (12 oz) Arborio or Carnaroli rice
400 gr (14 oz) mushroom
700 ml of vegetable stock
half cup of white wine
40 gr (1.4 oz) butter
extra virgin olive oil
40 gr (1.4 oz) graten parmesan cheese
salt and pepp
Clean and cook the mushroom
First of all, clean the mushrooms without rinsing them under the water. Instead, remove the earth by rubbing them with a damp cloth. Next, remove the excess soil and dust.
Slice the mushrooms. Place in a pan with a drizzle of oil, sauté and sauté with finely chopped parsley for 3 - 5 minutes. I also added a clove of garlic.
Take half of the mushrooms, put them in a jug with a few tablespoons of vegetable broth and blend by immersion. If necessary, add a little more broth to obtain a velvety cream and leave it aside.
Chop the onion finely and sauté with half the butter and a drizzle of oil for 5 minute on low heat.
Toast the rice for 2 minutes, turning over high heat. Add the wine and let it evaporate till the rice has entirely absorbed it.
Then add the mushroom cream.
Lower the heat, cook over medium heat. Add 2 spoons of boiling vegetable broth at the time till the rice absorb the broth. Then keep adding 2 spoons of broth at the time.
Add the rest of the mushrooms.
One minute before the cooking ends, add the rest of the butter, parmesan cheese, and a handful of parsley.
The risotto must be creamy, al dente, not watery or dry!