Mushroom Risotto: the recipe for a classic dish of Italian cuisine

Mushroom risotto is a creamy, vegetarian main dish of Italian cuisine, a great classic dish that is made in many regions and in many different ways.

This recipe calls for a specific variety of rice that is Arborio or Carnaroli rice as they are a large, long and high-starch grain. The rice should be toasted and cooked until al dente in order to get a firm but not crunchy texture. The other main ingredients are the mushrooms such as porcini, champignon or mixed mushrooms. You also need crisp, dry white wine, boiling vegetable broth, while the creaming is made of butter and grated parmesan cheese, in order to get a super creamy, hot dish.

Mushroom risotto is a real comfort food, perfect on any occasion, from a family lunch to a festive dinner with special guests. Quick and easy to make, it is simple yet refined and elegant.

You can make your risotto with fresh mushrooms, which will release a more delicate aroma, or with dry ones, with a stronger taste, very convenient because you just need to have some available in the pantry. For the success of the recipe, it is important that the mushrooms are very fresh, of excellent quality and quite fleshy, otherwise it is best to use frozen ones.

To obtain a super creamy texture, simply blend a part of the previously sautéed mushrooms. The sauce thus obtained will be added to the risotto and then boiled, gradually adding hot vegetable broth. So let’s find out how to make a perfect risotto with mushrooms, following our step-by-step recipe.

What is Mushroom Risotto?

Mushroom risotto is a super creamy Italian-style main dish. Delicious and easy to make, it's made of rice, vegetable broth, mushrooms, dry white wine, butter and grated parmesan cheese.

It is best to use Arborio or Carnaroli rice as it is very starchy and promotes a creamy texture to the risotto once cooked in the pan.

How to make Mushroom Risotto

The secret to making a good risotto is to use quality ingredients and always keep stirring. Start by toasting the rice over low-medium heat in a hot pan with a drizzle of oil. Add a glass of white wine to flavor the rice and wait until it has evaporated, then pour in the broth a little at a time, continuing to stir and allowing it to be absorbed each time before pouring in more.

Blend some of the mushrooms to make the dish creamier, then stir them into the rice along with the sautéed mushrooms left whole. Never stop stirring until the rice is al dente. When the rice is done, add the grated Parmesan cheese and butter until well combined. Season with black pepper and serve with chopped parsley. Your mushroom risotto will be rich, super creamy and flavorful.

Tips for making Creamy Mushroom Risotto

For a mushroom risotto without wine, you can replace wine with a tablespoon of lemon juice, so you will get the same acidity and complexity flavor you would get by pouring the wine in the risotto.

If you can't find Arborio or Carnaroli rice, you can also use Vialone Nano rice.

The risotto with mushrooms can be also made without saffron and with a beef broth or chicken broth instead of the vegetable one, or simply with boiling water.

If you want a stringy mushroom risotto, add some diced cheese.

If you want to make it even more flavorful, stir in some crumbled sausage to your mushroom risotto.

Add some toasted sliced ​​almonds for a pleasantly crunchy note.

If you have leftover mushroom risotto, you can make risotto al salto. Just add the rice to a hot pan and level it with a spatula so that it has the round shape of a pancake. Cook until the bottom turns golden brown, then flip it over and cook the other side for a few minutes too.

How to store Mushroom Risotto

Mushroom risotto can be stored for one day in the refrigerator, in an airtight container.

Can you freeze Mushroom Risotto?

Yes, you can freeze your mushroom risotto in an airtight container for up to 3 months. Anyway, the texture won't be the same once thawed, so we suggest to enjoy it in a few days.

Instructions

Clean the mushrooms by removing the final part of the stem and wiping them externally with a damp cloth.

Cut the mushrooms into slices a few millimeters thick, according to your taste.

In a pan, brown the garlic with plenty of extra virgin olive oil.

Add the sliced ​​champignon mushrooms.

Also add the fresh porcini mushrooms and cook for a few minutes, until the mushrooms are soft and the released water has evaporated. Remove the garlic and set aside.

In a low-sided saucepan, brown the chopped onion with a base of extra virgin olive oil.

Pour the rice distributing it evenly over the entire surface.

Toast the rice, stirring occasionally, until the grains are slightly transparent.

Add the white wine and let it evaporate.

Continue cooking the rice by adding, as it is absorbed, a ladle of boiling vegetable broth in which you have dissolved the saffron (if you wish).

Take half of the sautéed mushrooms and blend them with a ladle of vegetable broth, until creamy.

Add the cream of mushrooms to the risotto and continue cooking, always adding a ladle of vegetable broth at a time.

A few minutes before finishing cooking, add the mushrooms and mix.

When your risotto with mushrooms is al dente, finish cooking and remove from the heat.

Stir in your risotto with mushrooms with a knob of butter and some grated parmesan cheese, mixing vigorously.

Sprinkle your risotto with mushrooms with chopped parsley.

Serve immediately your risotto with mushrooms garnishing the dish with freshly ground black pepper and a drop of raw extra virgin olive oil.