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Italian Mushroom Risotto Recipe
Creamy mushroom risotto is a typical traditional recipe of Italian cuisine. A great classic that can be found in many Italian regions.Mushroom risotto is a great comfort food. Like pumpkin risotto, it's perfect for early cold weather and fall days.Mushroom risotto is a simple but at the same time sophisticated and stylish dish. This is why it's perfect for any occasion: from a family lunch to a festive dinner with special guests.
Ingredients
- 450 g mushrooms 1 pound, mixed
- 2 cloves garlic
- 1 shallot
- 1.5 liters vegetable broth ~6 cups
- 400 g rice 2 cups, Carnaroli or Arborio
- 50 g butter ½ stick, unsalted
- 100 ml dry white wine ~½ cup
- 120 g Parmigiano cheese 1 ⅓ cups, grated
- 3 tablespoons olive oil extra virgin
- pepper to taste (optional)
- salt to taste
- parsley a bunch, chopped and fresh
Instructions
- First, prepare a vegetable broth: you will need it to cook the risotto. You can prepare it the day before and store in the refrigerator. Reheat when needed. Simmer slowly to keep it hot at all times while cooking the risotto.
- TIP: To make your broth even more flavorful, if you use fresh mushrooms, you can add a few stems you discarded when cleaning the mushrooms to the broth.
- If you are using fresh mushrooms, first clean them! Scrape them gently until all traces of soil and any damaged parts are removed. Then clean them externally with a damp cloth and appropriate brush. This step is essential to have clean mushrooms without getting them wet. In fact, you should never wash the mushrooms! Since they are very spongy, they absorb water and become mushy, losing much of their flavor.
- Once cleaned, they can be cut into slices or chunks according to your taste.
- In a frying pan, sauté the garlic with the oil. After a few minutes, add the sliced mushrooms.
- If you like to use some Porcini, add them after cooking the other mushrooms for about three minutes
- Cook the mushrooms for about 5 minutes or so over medium heat until they are soft and the released water has evaporated.
- When cooked, add salt, pepper, and parsley. Stir and set aside.
- Now finely chop the shallot and sauté it in a saucepan with the butter and a drizzle of oil.
- Add the rice and stir gently so that it toasts evenly for a couple of minutes.
- Add the white wine and let it evaporate over high heat.
- Then add enough hot broth to cover all the rice and, stirring constantly, continue cooking over medium heat.
- Halfway through cooking the rice (about 8 minutes), add the cooked mushrooms.
- Stir and continue cooking the risotto. Add more boiling broth if necessary as the rice absorbs it. Carnaroli or Arborio rice have a cooking time of 14 to 18 minutes.
- When the mushroom risotto is ready, remove the pan from the heat and add chopped parsley, a knob of butter and grated Parmigiano cheese. Stir with a wooden spoon.
Nutrition
Serving: 100gCalories: 491kcalCarbohydrates: 61gProtein: 14gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 32mgSodium: 1376mgPotassium: 366mgFiber: 2gSugar: 4gVitamin A: 894IUVitamin C: 2mgCalcium: 265mgIron: 1mg
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