Classic Mushroom Risotto Recipe

2022-11-01

By The Italian Chef

Italian Cuisine

Main Course

Make a delicious mushroom risotto with this easy recipe which is a classic Italian dish that originated in northern Italy, specifically in the Lombardy region, which includes the city of Milan. 

 Arborio Rice, the Secret to Creamy Texture

Risotto is a rice-based dish that is cooked slowly with broth until it becomes tender and creamy. The most common type of rice used in risotto is Arborio, a short-grain variety that is high in starch and has a natural creamy texture when cooked. 

Risotto with A Twist

In Lombardy, mushrooms are a popular ingredient used in many of the region's dishes. The mushrooms used are often porcini or shiitake, which are highly prized for their rich and earthy flavor. The use of parmesan cheese, white wine, and aromatics such as onion, garlic, and thyme are also staple ingredients in the Lombardian cuisine, and may be used in the preparation of mushroom risotto. 

Pitfalls on Mushroom Risotto

 Choosing the right rice: Arborio rice is the best variety to use for risotto due to its high starch content. The starch creates the creamy texture that is characteristic of risotto.

 Preparing the mushrooms: Clean and slice the mushrooms evenly. Sauté them in a bit of oil or butter until they release their moisture, then set them aside, take a moment to read our article The Charm of Italian Sautéing and 10 Tips for Guru-Style Cuts .

 Preparing the stock: Use a flavorful vegetable or chicken stock to enhance the flavors in the risotto. Warm the stock in a saucepan and keep it simmering on low heat while making the risotto.

 Toasting the rice: Toasting the rice in butter or oil before adding the liquid will give it a nutty flavor and help it cook evenly.

 Adding the liquid: Gradually add the hot stock to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed. This process can take up to 20-25 minutes.

 Maintaining the consistency: Cook the risotto until it is creamy and has a slightly firm texture. It should not be too thick or too thin.

 Incorporating the mushrooms: Add the sautéed mushrooms to the risotto towards the end of cooking, about 5 minutes before the risotto is fully cooked.

 Finishing the risotto: Mix in grated Parmesan cheese and butter to add richness and flavor to the risotto. Garnish with fresh herbs like parsley and serve immediately.

 Serving the risotto: Serve the mushroom risotto hot as a side dish or a main course. Pair it with a green salad and a glass of wine for a delicious and comforting meal.

Ingredients

• 200g Arborio rice

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 300g mushrooms, sliced

• 1 tsp parsley, chopped

• 1 tsp thyme leaves

• 1/2 cup white wine

• 3-4 cups vegetable broth

• 1/2 cup grated Parmesan cheese

• 3 tbsp butter

• 2 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Heat olive oil and 2 tbsp butter in a pan over medium heat. Add onion and garlic. Sauté until onion is translucent.

2. Add mushrooms and continue to stir for a few minutes until mushrooms have released their liquid and are cooked.

3. Add Arborio rice to the pan and mix well. Add white wine and thyme leaves.

4. Once the liquid is absorbed, begin adding the vegetable broth one ladle at a time, stirring constantly until the liquid is fully absorbed before adding the next ladle. Repeat until rice is cooked al dente.

5. Mix in grated Parmesan cheese, parsley, and remaining butter. Salt and pepper to taste.

6. Serve hot.

Preparation Time 20 min

Cook Time 40 min

Total time 60 min

Nutrition Facts

Calories: 350

Fat: 15 g

Saturated Fat: 7 g

Carbohydrates: 40 g

Fiber: 3 g

Sugar: 3 g

Protein: 10 g

Regional Ingredients Variations of Mushroom Risotto

Piedmont, they may use some porcini mushrooms, white wine, and some grated Fontina cheese for the risotto, and may finish it with some chopped parsley and some butter for a rich and creamy flavor. This variation is commonly known as "Risotto ai Funghi porcini alla Piemontese."

Lombardy, they may use some cremini mushrooms, chicken broth, and some grated Parmigiano-Reggiano cheese for the risotto, and may finish it with some saffron strands and some chopped chives for a luxurious and aromatic taste. This variation is commonly known as "Risotto ai Funghi alla Milanese."

Trentino-Alto Adige, they may use some chanterelle mushrooms, bacon, and some chopped shallots for the risotto, and may finish it with some grated Asiago cheese and some toasted pine nuts for a hearty and tasty dish. This variation is commonly known as "Risotto ai Funghi di Bosco alla Trentina."

Tuscany, they may use some wild mushrooms, red wine, and some grated Pecorino Romano cheese for the risotto, and may finish it with some chopped thyme and some extra-virgin olive oil for a rustic and bold taste. This variation is commonly known as "Risotto ai Funghi Selvatici alla Toscana."

Veneto, they may use some portobello mushrooms, beef broth, and some grated Grana Padano cheese for the risotto, and may finish it with some black truffle shavings and some chopped parsley for a luxurious and decadent flavor. This variation is commonly known as "Risotto ai Funghi porcini con Tartufo nero alla Veneta."

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