Carnaroli rice and fresh mushrooms: that's all it takes to make a risotto that captures all the aromas and flavors of autumn. Italian Mushroom Risotto is a classic of Italian cuisine, a creamy, enveloping, and flavorful main dish that everyone will love. Our recipe is simple and accessible to everyone: step-by-step photos, and tips, you'll have a perfect mushroom risotto on the table in just over 30 minutes.
Ingredients
How to Make Italian Mushroom Risotto
To prepare the mushroom risotto, we start by cleaning the mushrooms : first, remove the final part of the stems, then clean them delicately with a damp cotton cloth and cut them into thin slices.
To prepare the mushroom risotto, we start by cleaning the mushrooms : first, remove the final part of the stems, then clean them delicately with a damp cotton cloth and cut them into thin slices.
In a non-stick pan, fry the onion, finely chopped with a knife, with the clove of garlic.
In a non-stick pan, fry the onion, finely chopped with a knife, with the clove of garlic.
Then add the mushrooms and cardoncelli and season with salt and pepper.
Then add the mushrooms and cardoncelli and season with salt and pepper.
When the mushrooms are soft and well browned, blend with 80 ml of white wine, remove the garlic and cook for another 5 minutes.
When the mushrooms are soft and well browned, blend with 80 ml of white wine, remove the garlic and cook for another 5 minutes.
Then remove the mushrooms and transfer them to a bowl and set aside.
Then remove the mushrooms and transfer them to a bowl and set aside.
In a saucepan with high edges, toast the rice without adding fat.
In a saucepan with high edges, toast the rice without adding fat.
Moisten with the remaining white wine, let it evaporate and season with salt.
Moisten with the remaining white wine, let it evaporate and season with salt.
Then start cooking the rice with a ladle of boiling vegetable broth at a time. It will take about 15 minutes.
Then start cooking the rice with a ladle of boiling vegetable broth at a time. It will take about 15 minutes.
Halfway through cooking, add the mushrooms.
Halfway through cooking, add the mushrooms.
Cover with another ladle of broth and, when the risotto is ready but the base is still moist, turn off the heat.
Cover with another ladle of broth and, when the risotto is ready but the base is still moist, turn off the heat.
At this point, move on to the creaming: add the cold butter cut into cubes and the grated parmesan cheese and mix thoroughly.
At this point, move on to the creaming: add the cold butter cut into cubes and the grated parmesan cheese and mix thoroughly.
Once you have obtained a creamy and wavy risotto, flavor it with finely chopped parsley.
Once you have obtained a creamy and wavy risotto, flavor it with finely chopped parsley.
Divide the mushroom risotto into individual plates, bring to the table and serve very hot. Enjoy!
Divide the mushroom risotto into individual plates, bring to the table and serve very hot. Enjoy!
Cooking Tips
- You can make the dish creamier by blending some of the mushrooms, or to make it stringier, you can add some diced stretched curd cheese, such as provola or scamorza, during the mixing process.
- For a flawless result, we suggest placing the butter, already cut into cubes, in the freezer about an hour before starting preparation: the contrast with the hot rice creates a thermal shock that ensures a perfectly wavy risotto.
FAQs
Which mushrooms should I choose?
Mushroom risotto is excellent with any variety: porcini, chanterelles, button, or a mix of mushrooms. For example, we chose button mushrooms and king oyster mushrooms.
What kind of cheese should I use for mushroom risotto?
Stir in cold butter and grated Parmesan cheese for a super creamy result. If you want you can add some curd cheese, such as provola or scamorza.
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